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Ingredients
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Serves: 6
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 3 eggs
• 2 egg yolks
• 2 cups finely grated Parmigiano-Reggiano cheese (about 8 ounces)
• Salt and freshly ground black pepper
• Boiling water for the baking dish
• 2 tablespoons extra-virgin olive oil
• 2 1/2 cups peeled, seeded, and chopped tomatoes (fresh or canned)
• 20 basil leaves
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Preparation
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Preheat the oven to 375°F. Generously butter six 5-ounce ramekins.
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk for 3 minutes. Slowly add the milk, whisking constantly, and cook, stirring until it thickens, about 3 minutes.
Transfer the mixture to a bowl and add the eggs, Whisk well. Add the cheese, season with salt and pepper, and stir until well mixed.
Pour the mixture into the prepared ramekins. Place in a baking dish. Pour in enough boiling water to come 1 inch up the sides of the ramekins. Bake until the flans are puffed and firm to the touch, 30 minutes.
Meanwhile, warm the olive oil in a large skillet over medium-high heat. Add the tomatoes and heat until hot, 1 to 2 minutes. Season with salt and pepper.
When the flans are done, remove them from the water bath. Run a knife around the edge and remove the flans from the ramekins.
To serve, place one flan in the center of each plate. Spoon the tomato sauce onto the top and around the sides of the flans. Cut the basil into thin strips and garnish the flans.
Recipe ©2004 Joanne Weir from Weir Cooking in the City, reprinted by permission.
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