Parmigiano Reggiano Flan

I love flan. It's like eating pudding for dinner. Whenever I can put cheese into a custard, I am a happy girl!

This recipe comes from Yvette Van Boven and her book, Home Made Summer. I love picking up new cookbooks from the library, especially ones with such stunning photos and recipes that actually work!

  • 3/4 cup + 1 Tbl Cream
  • 1/2 cup milk
  • 3/4 cup Parmigiano Reggiano, grated (This is about 1/4 pound of whole cheese)
  • 1 egg
  • 2 egg yolks
  • Salt and Pepper

Generously butter 6 1/4 cup ramekins. Preheat the oven to 300 degrees.

Heat the cream and milk to a gentle boil. Add the cheese to the hot milk and let it rest for about 30 minutes. In a large bowl, whisk the egg, yolks and spice. Temper the liquid into the egg yolks by slowly pouring into the eggs while whisking. (You don't want to get scrambled eggs!) 

Place ramekins in a water bath and bake 45 minutes. 

For a special treat, try topping with: Fresh basil pesto, Tomato Mostarda or Spicy Harrissa