Parmigiano-Reggiano Flan

Embark on a culinary adventure: pour the cream into a thick-bottomed saucepan, add cornstarch previously mixed with one tablespoon of drinking water. Stir thoroughly, season with salt, pepper, and fragrant nutmeg. Then, slowly heat the cream mixture over medium heat to allow its flavors to develop.

While the cream is simmering, prepare the base for the flan: in a separate bowl, combine the eggs and grated cheese. Whisk this mixture until perfectly smooth, so that each component blends harmoniously.

Once the cream mixture reaches a boil, remove it from the heat immediately. Like an artist, slowly pour the hot cream into the egg and cheese mixture in a thin stream, whisking continuously to achieve a delicate and airy texture.

Prepare the molds: spray or grease them with vegetable oil. Carefully pour the mixture into them, filling each mold two-thirds full. Then, place the molds into a heatproof dish and pour water into it until it reaches half the height of the molds. Send this masterpiece into an oven preheated to 150-160 °C for 30 minutes, so that the flan acquires a golden crust and a delicate consistency.

For those who enjoy experimenting and garnishing dishes, we suggest creating cheese waffle-flowers. On a sheet of baking paper, sprinkle one tablespoon of cheese per spot, leaving a 5-6 cm gap between them. For optimal results, you can cook each waffle individually. Place the sheet in the microwave and melt the cheese for one minute. Carefully remove the paper and gently peel off the waffle, shaping it into an elegant flower bud. Be careful not to burn yourself!

Once the flan is ready, remove the mold from the oven and let it cool for 5-7 minutes. Carefully unmold the flans, invert them, and remove each one. Garnish the appetizer with a cheese flower and drizzle with balsamic vinegar. Serve immediately, savoring every bite of this culinary masterpiece!