Parmigiano-Reggiano Flan
 

originally posted in rec.food.recipes


Parmigiano-Reggiano Flan

This can be a first course or main course at a light supper. It's light,
delicate and easy to make. Any light tomato sauce would do as the
topping; a heavy sauce would overpower the flavor of the flan. The
recipe is from Il Vescovina Ristorante in Chianti.

1 quart heavy or whipping cream
8 eggs
3 tablespoons cornstarch
6 ounces grated Parmigiano-Reggiano cheese
1 can (14.5 ounces) stewing tomatoes with onions and celery, or other
tomato sauce

Preheat your oven to 325 F.
Bring cream to boil, being careful not to boil over the side of the pot.
Remove pot from the stove, add cornstarch and eggs, one at a time but
beating briskly. Add the cheese and continue beating just until the
cheese is incorporated. Carefully pour into buttered and lightly floured
ramekins or a muffin pan.
Bake for 20 to 22 minutes until lightly browned on top. Loosen around
the edges with a knife, and turn out onto individual plates. Top with
sauce.

Personal Chef Brian Koning www.personalchefmarketing.com


Vicki