03 546 7964
Comida - a la Carte
  • Menus
    • Cafe Food >
      • Cafe Breakfast Brunch
      • Cafe Lunch >
        • Pizza
      • Cafe Cabinet Food
    • Evening Meals >
      • Evening Starters
      • Evening Pasta Paella & Mains
      • Evening Pizza
      • Evening Desserts
      • Restaurant Bookings
    • Group Set Menus >
      • Christmas Group Functions
      • Catering Options
    • Wine Matching Dinner
  • Home
  • Book
  • Contact
  • Prego
  • News
    • Hours
    • Catering
    • Gift Baskets
    • Recipes >
      • Recipe: Easter Flan
      • Spinach and Ricotta Stuffed Pasta Shells
      • Recipe Swiss Aniseed Cookies
      • Recipe: Fry-pan Brownie, Home-made Vanilla Ice-cream & Dried Raspberries
      • Receipe: Caprese Salad
      • Recipe Fry-pan Brownie, Home-made Vanilla Ice-cream & Dried Raspberries
      • Recipe: Tiramisu
    • Food Facts >
      • Food Fact - 00 Flour
      • Food Fact - Basic Pizza Dough
  • Gallery
  • Terms of Service
    • Privacy Policy
  • Search
  • Menus
    • Cafe Food >
      • Cafe Breakfast Brunch
      • Cafe Lunch >
        • Pizza
      • Cafe Cabinet Food
    • Evening Meals >
      • Evening Starters
      • Evening Pasta Paella & Mains
      • Evening Pizza
      • Evening Desserts
      • Restaurant Bookings
    • Group Set Menus >
      • Christmas Group Functions
      • Catering Options
    • Wine Matching Dinner
  • Home
  • Book
  • Contact
  • Prego
  • News
    • Hours
    • Catering
    • Gift Baskets
    • Recipes >
      • Recipe: Easter Flan
      • Spinach and Ricotta Stuffed Pasta Shells
      • Recipe Swiss Aniseed Cookies
      • Recipe: Fry-pan Brownie, Home-made Vanilla Ice-cream & Dried Raspberries
      • Receipe: Caprese Salad
      • Recipe Fry-pan Brownie, Home-made Vanilla Ice-cream & Dried Raspberries
      • Recipe: Tiramisu
    • Food Facts >
      • Food Fact - 00 Flour
      • Food Fact - Basic Pizza Dough
  • Gallery
  • Terms of Service
    • Privacy Policy
  • Search

Recipe: Easter Cheese Flan

This comforting Italian cheese flan makes a great appetizer or party food, and they look great with a Parmesan Cheese wafer. ​
​Cooking Time: 45 minutes. Difficulty: Low. Requires: flan moulds.
Picture
Italian Parmigiano Reggiano Easter Flan

Ingredients (for 4 servings)

  • 85gm grated Parmigiano Reggiano cheese
  • 1 cup whipping cream
  • 1 teaspoon cornstarch
  • 2 good free-range eggs
  • salt and pepper to taste
  • nutmeg to taste
  • butter to taste
  • balsamic glaze ​to garnish

Preparation

  • Put the cream into a saucepan. Dissolve the cornstarch in 1 tbsp water and add it to the cream, stirring carefully. Add a little salt, freshly ground pepper and a touch of nutmeg. Place the saucepan on the stove and bring to a boil.
  • In the meantime, whisk the eggs together with the grated Parmigiano Reggiano. 
  • Once the cream has reached a boil, remove it from heat and add a little bit of the beaten eggs. Stir quickly to bring the eggs up to temperature. Slowly add the remaining cream, stirring carefully.
  • When the mixture is ready, grease the flan molds with butter or nonstick spray. Then spoon the flan mixture into the molds, leaving ½ inch of space at the top. 
  • Place the molds in a high-sided baking dish that can be used as a bain marie: add cold water - to about 1/2 way up the flan moulds - being careful not to let the flans get wet - and bake in a 150° C oven for 20 minutes.

  • While the flan is cooking, prepare the crispy Parmigiano Reggiano wafers. 
  • Place a tablespoon of grated Parmigiano Reggiano on a sheet of parchment paper and flatten, giving it the shape of a circle: put in the microwave for 1 minute. (The cooking time will depend on the setting of the microwave, however the cheese should melt completely.)
  • Then remove the cheese crisp from the parchment paper, being careful not to burn yourself with the cheese because it is very hot. Wait a few moments, then shape the wafer as you like. Try pinching it in the center to make a flower. 
  • When the flans are done cooking, let them cool for 5 minutes, or until firm.
  • Remove them from the molds and plate them: serve with a couple dashes of balsamic glaze and a Parmigiano Reggiano wafer.
Powered by Create your own unique website with customizable templates.