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| Parmigiano-Reggiano Flan with Poached Pear |
Béchamel Sauce:
3 tablespoons unsalted butter
3 tablespoons unbleached flour
2 cups whole milk
6 Ramekins:
3 eggs, beaten
2 egg yolks, beaten
2 cups finely grated Parmigiano-Reggiano cheese (about 8 ounces)
Pinch salt and freshly ground white pepper
2 cups finely grated Parmigiano-Reggiano cheese (about 8 ounces)
Pinch salt and freshly ground white pepper
Pinch of ground nutmeg
Preheat the oven to 375°F.
Generously butter six 5-ounce ramekins.
Making the béchamel sauce:
Melt the butter in a medium-size saucepan over medium to medium-low heat. Add the flour and whisk in the saucepan for 3-4 minutes, until you begin to smell the cooked butter and flour or see a slight change it color (more beige). Slowly and in batches, add the milk, whisking constantly each time; cook, stirring until it thickens, about 3-4 minutes. Cool slightly so we don’t scramble the eggs when they go in.
Melt the butter in a medium-size saucepan over medium to medium-low heat. Add the flour and whisk in the saucepan for 3-4 minutes, until you begin to smell the cooked butter and flour or see a slight change it color (more beige). Slowly and in batches, add the milk, whisking constantly each time; cook, stirring until it thickens, about 3-4 minutes. Cool slightly so we don’t scramble the eggs when they go in.
Making the flan:
In a bowl, transfer the béchamel and add the beaten eggs; whisk whisk whisk! Add the Parmigiano cheese, season with pinch of salt and pepper, and nutmeg; stir until well mixed.
Divide and pour the mixture into the 6 prepared buttered ramekins. Place in a baking dish. Pour in enough boiling water to come 1 inch up the sides of the ramekins. Bake until the flans are puffed and slightly firm to the touch; 30-45 minutes. The flan mixture should jiggle slightly when moved.
In a bowl, transfer the béchamel and add the beaten eggs; whisk whisk whisk! Add the Parmigiano cheese, season with pinch of salt and pepper, and nutmeg; stir until well mixed.
Divide and pour the mixture into the 6 prepared buttered ramekins. Place in a baking dish. Pour in enough boiling water to come 1 inch up the sides of the ramekins. Bake until the flans are puffed and slightly firm to the touch; 30-45 minutes. The flan mixture should jiggle slightly when moved.
Remove the ramekins from the water
bath. Let the flan rest for 15 minutes before you cut and serve. When the flans have
rested, gently run a small knife around the edges and remove the flans from the
ramekins to serve in the center of each plate. Or... you can serve them right in
the ramekins, which would be ok.
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| Spinach Flan |
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| Artichoke Flan |
This comforting Italian cheese flan makes an impressive
appetizer or side for your guest. I love the silky creaminess of
a flan and I love cheese, together they are so pleasing on the tongue. For
years, I have made savory versions of flans which are very popular in Italian
cuisine, such as spinach, artichoke, zucchini flowers, and more.
This custard-like dish partners perfectly with any poached or
grilled fruit, fish, seafood, or vegetables. It’s very easy to do. When I make
it, I like to serve it with crusty bread until it’s all gone!!!
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