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this recipe served with Veal Sweetbread.
Parmesan Flan Recipe as follows:
2tbl. unsalted butter
2tbl. all-purpose flour
1/3c. milk
3 large eggs
6 ounces parmigiano/reggiano cheese (grated = 1 1/2 cups)
large pinch of salt boiling water for the hot water-bath
Preheat the oven to 375degrees...generously butter or oil six 4 oz. molds. Place a heavy-bottomed small saucepan over medium-low heat. add the
butter and when melted whisk in the flour. whisk constantly for 3 minutes to allow flour to fully absorb the butter. Then slowly dribble in the milk,
whisking constantly to create the "bechamel". the sauce should be thick but not gluey. 9tyhe amount of milk added determines the consistency)
Transfer the sauce to a food processor or blender. Add the eggs and process briefly. Then add the the cheese and salt and process for two minutes
to combine thoroughly. Pour the cheese mixture into the prepared molds, leaving a little clearance from the top rim. Set the molds inside the hot-
water-bath vessels. Carefully pour in boiling water to come 2/3 up the sides of the molds. Place the hot-water bath in the oven and bake until the
flans are puffed and firm, about 30 minutes. remove the bath from the oven. lift out the molds. let the sfornati rest for a minute or two in their molds,
during which time they will deflate and recede from the sides of the molds. run a thin knife around the inside of each mold. Place a small serving plate
over the top of the mold and invert to unmold. Serve immediately.
Parmesan Flan Recipe as follows:
2tbl. unsalted butter
2tbl. all-purpose flour
1/3c. milk
3 large eggs
6 ounces parmigiano/reggiano cheese (grated = 1 1/2 cups)
large pinch of salt boiling water for the hot water-bath
Preheat the oven to 375degrees...generously butter or oil six 4 oz. molds. Place a heavy-bottomed small saucepan over medium-low heat. add the
butter and when melted whisk in the flour. whisk constantly for 3 minutes to allow flour to fully absorb the butter. Then slowly dribble in the milk,
whisking constantly to create the "bechamel". the sauce should be thick but not gluey. 9tyhe amount of milk added determines the consistency)
Transfer the sauce to a food processor or blender. Add the eggs and process briefly. Then add the the cheese and salt and process for two minutes
to combine thoroughly. Pour the cheese mixture into the prepared molds, leaving a little clearance from the top rim. Set the molds inside the hot-
water-bath vessels. Carefully pour in boiling water to come 2/3 up the sides of the molds. Place the hot-water bath in the oven and bake until the
flans are puffed and firm, about 30 minutes. remove the bath from the oven. lift out the molds. let the sfornati rest for a minute or two in their molds,
during which time they will deflate and recede from the sides of the molds. run a thin knife around the inside of each mold. Place a small serving plate
over the top of the mold and invert to unmold. Serve immediately.
