For a spring dinner at the North Carolina Museum of Art, I created this refined yet comforting dish: Parmesan Flan with Balsamic, Brioche Toast, and Roasted Peppers.

The flan, smooth and rich with aged Parmigiano-Reggiano, was the star—delicate yet packed with umami. Crisp brioche toasts provided crunch, while roasted peppers added a subtle smokiness. To balance the richness, a balsamic reduction and balsamic pearls brought bursts of acidity and sweetness, finishing with a drizzle of olive oil and chives for freshness.

Simple yet elegant, this dish was a moment of quiet indulgence—a celebration of texture, contrast, and spring’s subtle vibrance.