Parmesan Flan With Tomatoes & Basil (Cooking Light) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a very elegant dish that takes very little effort but looks beautiful. You can serve as an appetizer or side dish, or pair it with a soup and/or salad for a light meal. From Cooking Light Magazine (July 2008). Ingredients:
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 finely grated parmigiano-reggiano cheese |
1/8 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
2 cups chopped seeded tomatoes |
1 dash salt |
1 dash fresh ground black pepper |
1/4 cup thinly sliced fresh basil |
Directions:
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.
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