This recipe is old-fashioned in the sense that it doesn't involve any canned milk, powders, or artificial flavorings. It results in a flan that is not too eggy thanks to the use half-and-half instead of milk to help thicken it.
Egg whites are the key element in this recipe.
These are just perfect by themselves or with a bit of creme fraiche or Fior di Latte Gelato.
We have no idea if this dish comes from France, but its clever simplicity feels utterly French to us.