Creamy Parmesan Flans Recipes

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PARMESAN FLAN WITH TOMATOES & BASIL (COOKING LIGHT)



Parmesan Flan With Tomatoes & Basil (Cooking Light) image

This is a very elegant dish that takes very little effort but looks beautiful. You can serve as an appetizer or side dish, or pair it with a soup and/or salad for a light meal. From Cooking Light Magazine (July 2008).

Provided by blucoat

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

cooking spray
3 tablespoons all-purpose flour
1 cup 1% low-fat milk
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
3/4 cup finely grated parmigiano-reggiano cheese
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 cups chopped seeded tomatoes
1 dash salt
1 dash fresh ground black pepper
1/4 cup thinly sliced fresh basil

Steps:

  • Preheat oven to 375°.
  • Coat 4 (6-ounce) custard cups or ramekins with cooking spray. Place 3 tablespoons flour in a medium bowl. Gradually add milk to bowl, stirring constantly with a whisk until blended. Add egg whites and eggs; stir well. Add Parmigiano-Reggiano, 1/8 teaspoon salt, and 1/8 teaspoon pepper; stir well. Divide mixture evenly among prepared custard cups. Place custard cups in a 9-inch square baking pan; add hot water to the pan to a depth of 1 inch. Bake at 375° for 25 minutes or until puffy and set.
  • Combine tomato, dash of salt, and dash of pepper in a medium bowl. Loosen edges of flans with a knife or rubber spatula. Place a plate, upside down, on top of each cup; invert onto plates. Spoon 1/2 cup tomato mixture over each flan. Top each serving with 1 tablespoon basil.

Nutrition Facts : Calories 179.4, Fat 7.5, SaturatedFat 3.8, Cholesterol 119.6, Sodium 487.2, Carbohydrate 12, Fiber 1.4, Sugar 6, Protein 15.9

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