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| Parmigiano Reggiano Flan July, 2000 Serves 8 / Like all recipes in northern Italy, this flan was once richly robed in butter and cream. Jeanne Jones, a syndicated food columnist, created this healthier, lighter version. Prep Time: 15 minutes Cooking Time: 30 minutes 2 cups low-fat milk 2 tablespoons butter 1/3 cup unbleached all-purpose organic flour 1/8 teaspoon nutmeg 2 whole eggs 2 egg whites 1 cup grated Parmigiano-Reggiano 1. Preheat oven to 300º Spray eight half-cup ramekins with cooking spray. 2. In a medium saucepan, bring milk to a boil over medium-high heat. 3. In a 2-quart saucepan, melt the butter over medium heat. Add the flour and nutmeg and stir constantly for 3 minutes. Do not brown. Add the boiling milk all at once, stirring constantly with a whisk. Continue to cook and stir for two more minutes. Remove from the heat and cool slightly. 4. Pour the mixture into a blender and mix until satin smooth. Pour this into a large bowl. Add the whole eggs one at a time, stirring well after each addition. Add the egg whites, a little at a time, again stirring constantly after each addition. Add the grated cheese and mix until smooth. 5. Spoon about 1/2 cup of the cheese mixture into each prepared ramekin. Place the filled ramekins in a large baking pan. Add hot water to a depth of 1 inch. Place the pan in the preheated oven and bake for about 30 minutes, or until the flan is set and lightly browned. Calories 305,Fat 9,Perfat 26,Cholesterol 10,Carbo 42,Protein 16,Fiber N/A,Sodium N/A |