Parmesan Flan With Tomatoes Basil Cooking Light Recipes

PARMESAN FLAN WITH TOMATOES & BASIL (COOKING LIGHT)

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.

TOMATO, ONION AND CHEESE FLAN

Steps:

• Cut onion into eight wedges. Place on an oiled oven tray and bake uncovered in a 240 degree celsius oven for 15 minutes.
• Cut tomatoes in half and remove seeds. Add tomatoes and crushed garlic to onion, drizzle with olive oil and bake for further 15 minutes or until vegetables are soft and browned lightly.
• Arrange tomato and onion mixture on the base of an oiled shallow 26cm round flan dish.
• Add bocconcini, basil and half of the parmesan cheese.
• Whisk eggs, flour, salt and pepper in a large bowl until combined. Gradually whisk in milk.
• Pour the egg mixture over the vegetable mixture in the flan dish. Sprinkle with remaining parmesan cheese.
• Bake uncovered in a 160 degree celsius oven for about 1 hour or until flan is just set.
• Serve with a green salad.

CREAMY PARMESAN FLANS

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.