Creamy Parmigiano Reggiano Flans with Tomatoes
3 tablespoons butter
3 tablespoons flour
1 cup milk
2 egg yolks
2 cups finely grated Parmigiano Reggiano, about 8 ounces
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 cups peeled, seeded and chopped tomatoes, fresh or canned
20 basil leaves, torn into pieces
Preheat an 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 3 minutes. Slowly add the milk whisking constantly. Transfer the mixture to a food processor or blender and add the eggs and pulse a few times to mix well. Add the cheese, salt and pepper and process 2 minutes.
Pour the mixture into the prepared ramekins. Place in a baking dish. Pour in enough boiling water to come up 1-inch along the sides of the ramekins. Bake until they are puffed and firm to the touch, 30 minutes.
In the meantime, warm the olive oil in a large frying pan 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 place. Spoon the tomato sauce onto the top and around the sides of the flans. Garnish with basil and serve.