For "flan" (custard): place
and 120 ml cream
in a small saucepan over medium-low heat and bring to a boil. Remove from heat and slowly whisk into the beaten eggs. Whisk in a half tablespoon parsley sauce
and pass the liquid through a chinois. Season
, white pepper
, and nutmeg
. Divide the mixture between buttered ramekins. Place
the ramekins in a water bath and bake until firm in the center, about 35 minutes.