Parmesan Flans
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.
Ingredients
- ½ cup heavy cream
- 2 tablespoons milk
- 2 tablespoons finely grated Parmigiano Reggiano
- ⅛ teaspoon minced garlic
- 1 large egg plus 1 large yolk beaten together
- ⅛ teaspoon Kosher salt
- Pinch cayenne
Instructions
- Heat the cream, milk, Parmigiano Reggiano, and garlic to a boil in a heavy-bottomed saucepan over medium heat. Remove from heat and let cool for 30 minutes.
- Heat the oven to 225°F. Lightly butter four 2-ounce stainless-steel timbale molds or oven-proof ramekins.
- Gradually whisk the beaten egg and yolk into the cooled cream mixture. Strain the mixture through a fine-mesh strainer set over a bowl. Season with the salt and cayenne. Divide the mixture equally among the molds. Put the molds into a shallow baking pan and pour hot water into the pan so that it comes halfway up the outside of the molds. Cover everything tightly with foil, poke a few holes in the foil (to prevent condensation), and bake until the custards are set—about 45 minutes.
- Run a small butter knife along the inside edge of each custard to loosen it. To serve, invert each custard onto a serving plate and remove the timbale mold.
Notes
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.
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