Add the following to a small sauce pan: heavy cream, 2 oz Touvelle, nearly 2 oz of Rogue River Blue (reserve a few small crumbles), sea salt, and pepper. Stir with wooden spoon and bring to simmer over medium heat. Continue stirring until cream thickens and adheres to the back of your spoon; set aside off heat for a few minutes while you make your Tuiles.
Make the Cheese Tuiles (crisps): butter your ramekins then distribute 2 oz shredded Touvelle on bottom of each, along with a small crumble of Rogue River Blue. Microwave at high heat for 1 minute. Remove, let cool, and remove from ramekins by scoring around edges and lifting carefully with a knife. Place on wax paper and set aside.
Preheat oven to 275° F. Whisk egg yolks to a smooth consistency. Slowly pour content from sauce pan into egg yolks, whisking constantly.
Butter ramekins again and distribute custard mixture evenly between them.
Pour about ¾ inch hot water into your (empty) baking pan to create a water bath, set ramekins into water bath, and carefully transfer pan to oven. Bake until custards reach flan consistency (approx. 40 minutes).
Pull pan from oven, remove ramekins immediately, and leave them to cool for about ten minutes.
Evenly cover surface of each ramekin with sugar. Torch surface until brown, garnish with Cheese Tuile, and serve. Bon appetit!