Creamy Parmesan Flans
Indulge in the velvety richness of these Creamy Parmesan Flans, a savory twist on the classic dessert. Made with heavy cream, whole milk, and freshly grated Parmesan cheese, these luscious custards are delicately infused with the comforting flavors of salt and black pepper. Baked in a gentle water bath for the ultimate smooth and creamy texture, each flan is a culinary work of art, perfect for an elegant appetizer or side dish. Topped with a sprinkling of fresh chives for a hint of brightness, these flans are as visually stunning as they are irresistibly delicious. Whether served in their ramekins or artfully plated, this easy-to-make recipe is a must-try for cheese lovers and anyone looking to impress with gourmet flair.
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Recipe Information
Ingredients
- 240 ml Heavy cream
- 120 ml Whole milk
- 100 g Freshly grated Parmesan cheese
- 2 large Eggs
- 2 large Egg yolks
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 1 tbsp Unsalted butter
- 1 tbsp Chopped fresh chives (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C). Grease four 6-ounce ramekins with the unsalted butter and set them aside.
In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is warm but not boiling. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, egg yolks, and freshly grated Parmesan cheese until smooth.
Slowly pour the warm cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
Season with salt and ground black pepper, then strain the mixture through a fine mesh sieve into another bowl to ensure a silky texture.
Divide the mixture evenly among the prepared ramekins.
Place the ramekins in a deep baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath.
Transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the flans are set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool for a few minutes. Run a small knife around the edges of each flan to loosen them, if necessary.
Invert the flans onto serving plates or leave them in the ramekins if preferred. Garnish with chopped fresh chives, if desired, and serve warm.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1107 mg | 369% | |
| Sodium | 2987 mg | 130% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 6.5 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 1360 mg | 105% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 515 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
