Parmigiano Flan

Parmigiano flan is an excellent appetizer, perfect if paired with grated truffle or sautéed mushrooms, but also with tomato sauce with onion base or even with a ragout, or with just a few drops of balsamic vinegar. .. the result in any case will be comforting!

We are very proud of this recipe publication , because it took place upon a request of six special guests that we had at dinner this summer !! Enjoy it!

Ingredients

• 3 eggs
• 100 ml fresh cream
• 150 gr Parmesan cheese
• 20 gr flour
• Nutmeg
• Salt
• Pepper to taste
• Butter
• 5/6 baking molds

How to get up

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Mix or beat the eggs with a pinch of salt for 30 seconds then add the cream, nutmeg, pepper and finally the Parmesan and mix.

Grease and flour 5/6 baking molds and fill them up to 2/3 of the height with the mixture.

Bake in a ventilated oven at 200 degrees for about 8/10 minutes (it is advisable to experiment because it depends on the oven).

We must obtain a flan that has grown beyond the height of the mold, solid and tanned on the outside but with a melting heart.

It is an excellent appetizer paired with grated truffle or sautéed mushrooms, but also with a tomato sauce with an onion base, or even with a bolognese ragù, or with just a few drops of a good balsamic vinegar. The result, in any case, will be comforting!!

Tip: If you have guests and you want to take advantage of dinner preparation, the Parmesan flan is perfect, because it can be prepared a few days before and frozen, just take it out and put it in the oven immediately at the right temperature! Cook it 30 more seconds, the result will be identical!