Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        celery root - -- (abt 2 lbs)
   2      cups          heavy cream
   5                    egg yolks -- and
   2      whole         eggs
   4      tablespoons   grated parmesan cheese -- divided
                        salt -- to taste
   1      pinch         nutmeg
   3      tablespoons   extra-virgin olive oil
   1                    leek -- green and white
                        -- parts, cut 4"
                        -- batonettes
   2                    garlic cloves -- thinly sliced
   1 1/2  cups          muscat beaume de venise
   1      tablespoon    butter

Preparation:

Preheat oven to 385 degrees. Peel celery root and place in a saucepan. Cover with water and boil until tender, about 20 to 25 minutes. Remove and pass through vegetable mill and allow to cool. Place in a mixing bowl with cream, yolks, eggs and 2 tablespoons of the Parmesan cheese and stir well to blend. Season with salt and nutmeg and pour into six 4-inch tall flan molds. Place flan molds in a gratin dish and fill halfway with cool water. Place in oven and bake until set, about 30 to 40 minutes. Remove and allow to cool slightly. Meanwhile, heat oil in a 12-inch sauté pan over medium heat. Add leeks and garlic and cook until quite soft, about 9 to 10 minutes. Add muscat and bring to a boil and reduce until 4 tablespoons remain. Add butter and swirl to emulsify and remove from heat. Unmold flans and place upside down on plates. Spoon warm leek mixture over and sprinkle with remaining cheese. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A19)