These small savory flans are a great side dish to serve with grilled meats or fish; alternatively, they can be plated as a delicate first course, surrounded, if you like, by lightly sautéed greens or grilled vegetables.
The flans can be made 24 hours in advance, then covered with plastic wrap and refrigerated. When ready to serve, set the molds in a baking pan, fill the pan with warm water halfway up the sides of the molds, and bake in an oven preheated to 300°F to just warm the flans, 12 to 15 minutes.