Really good, simple and quick. I made only one flan, which took not quite 25 minutes to cook - but I also had pre-heated the water bath in the oven. No under-doneness or rubberiness here. The tomatoes were a little bland but maybe I just didn't have good tomatoes - or maybe the basil should be added in advance to allow the flavors to meld. Yeah, it's like a plain quiche; but that's ok. I have a short list of really good meatless entrees and this will go on it. I paired this with CL Cool Honeydew-Mint soup for a light vegetarian supper.
Parmesan Flans with Tomatoes and Basil
Use a variety of colorful tomatoes, including red, yellow, orange, and green, to make this elegant dish more visually appealing. Serve as an appetizer or side dish, or pair it with a chilled soup, salad, and wine for a light meal.
More From Cooking Light
- Calories: 192
- Calories from fat: 34%
- Fat: 7.3g
- Saturated fat: 3.7g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.7g
- Protein: 16.7g
- Carbohydrate: 14.2g
- Fiber: 1.3g
- Cholesterol: 106mg
- Iron: 1.5mg
- Sodium: 478mg
- Calcium: 286mg
- Cooking spray
- 3 tablespoons all-purpose flour
- 1 cup 1% low-fat milk
- 4 large egg whites, lightly beaten
- 2 large eggs, lightly beaten
- 3/4 cup (3 ounces) finely grated Parmigiano-Reggiano cheese
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups chopped seeded tomato
- Dash of salt
- Dash of freshly ground black pepper
- 1/4 cup thinly sliced fresh basil
- 1. Preheat oven to 375°.
- 2. Coat 4 (6-ounce) custard cups or ramekins with cooking spray. Place 3 tablespoons flour in a medium bowl. Gradually add milk to bowl, stirring constantly with a whisk until blended. Add egg whites and eggs; stir well. Add Parmigiano-Reggiano, 1/8 teaspoon salt, and 1/8 teaspoon pepper; stir well. Divide mixture evenly among prepared custard cups. Place custard cups in a 9-inch square baking pan; add hot water to the pan to a depth of 1 inch. Bake at 375° for 25 minutes or until puffy and set.
- 3. Combine tomato, dash of salt, and dash of pepper in a medium bowl. Loosen edges of flans with a knife or rubber spatula. Place a plate, upside down, on top of each cup; invert onto plates. Spoon 1/2 cup tomato mixture over each flan. Top each serving with 1 tablespoon basil.
- Wine note: These scrumptious flans take much of their savoriness from the Parmigiano-Reggiano cheese. Because the cheese has a nutty/salty flavor, it pairs well with an earthy light red. Traditionally, Chianti would fill this bill, but for a more modern twist, try a California pinot noir instead. Pinot is an all-around winner with most hard cheeses. A favorite: Saintsbury 2006 Pinot Noir from Carneros, California, about $35. —Karen MacNeil
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