1. Preheat oven to 325°. Butter 12 (½-cup) muffin cups or a 9- by 5-inch loaf pan.
2. Heat the butter in a heavy saucepan over medium heat until melted. Whisk in the flour and cook, whisking frequently, until the flour is pale golden and fragrant, about 6 minutes. Add the milk in a slow stream, whisking constantly, and bring to a boil. Reduce the heat to a simmer and cook, stirring frequently, until thickened, about 10 minutes. Remove the saucepan from the heat and allow to cool slightly. Whisk in the eggs, cheese, mashed garlic confit and ¾ teaspoon salt.
3. Place a large roasting pan in the oven and fill it halfway with hot water. Pour the batter into the muffin cups, then place the muffin pan in the roasting pan. Bake until the flans are set but still wobbly in the center, about 30 minutes for muffin cups and 1 hour for a loaf pan. Transfer to a rack to cool slightly. (Flans can be made ahead and reheated in a 250° oven until warmed through.)
4. Run a knife around the edges of the pan, then gently turn out the flans (if baked in a loaf pan, cut into slices). Toss the arugula with the oil, lemon juice and ¼ teaspoon salt. Serve the flans with the arugula salad and the shaved salami.
About this recipe
Excerpted from Field & Feast: Sublime Food from a Brave New Farm by Dean Carlson, with Ian Knauer and Andrew Wood. Photographs by Guy Ambrosino. © Burgess Lea Press 2016, Quarto Publishing Group.