Parmigiano Reggiano Flan
- 3 oz grated Parmigiano Reggiano cheese
- 1 cup whipping cream
- 1 teaspoon cornstarch
- 2 eggs
- salt and pepper to taste
- nutmeg to taste
- butter to taste
Put the cream into a saucepan.
Dissolve the potato starch 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 with the grated Parmigiano Reggiano together.
Once the cream has reached a boil, remove it from heat and add a little bit 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 aluminum 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 the water – being careful not to let the flans get wet – and bake in a 300° F oven for 20 minutes.
While the flan is cooking, prepare 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 it cool for 5 minutes, until firm.
Remove them from the molds and plate them: serve with a couple drops of balsamic vinegar and a Parmigiano Reggiano crisp.