Creamy Parmesan Flans Recipes

CREAMY PARMESAN FLANS

Creamy Parmesan Flans image

From BBC Food's 'Rachel's Favourite Foods'. They looked so simple, few ingredients, yet tasty and elegant. Can't wait to try!

Provided by Shazzie

Categories Cheese

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup milk
1 cup cream
2 bay leaves
1 garlic clove, whole
4 eggs
2 egg yolks
1 cup parmesan cheese, freshly grated
1 pinch salt
1 pinch black pepper
1 cup rocket, drizzled with (optional)
olive oil, to garnish (optional)

Steps:

Bring the milk and cream to a bubble (do not boil).
Add bay leaves and garlic, turn off heat, place lid on saucepan, and leave to infuse (for approximately 1/2 hour or longer).
Whisk together the eggs and egg yolks.
Pour milk mixture over eggs very slowly while whisking.
Strain through a sieve (this removes any left over unconstituted egg "bits" and makes for a smoother, glossier end-product).
Add grated parmesan and salt and pepper.
Pour into 4 individual ramekin dishes and place in a bain-marie (see note below).
Bake at 375°F for 30-40 minutes until set at the edges but still slightly "jiggly" at the centres.
Upend onto serving plates and serve with a side garnish of olive oil-dressed rocket leaves.
Note: For our beginner cooks, place the ramekins in another container into which you can pour hot water such that the water comes up to about halfway up the ramekin dishes.

Nutrition Facts : Calories 363.2, Fat 28, SaturatedFat 15.2, Cholesterol 376, Sodium 548.7, Carbohydrate 7, Sugar 0.7, Protein 20.8

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

Ingredients

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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