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Featured Recipes

Parmesan Reggiano Flan

From Chef Shawn Loving, CMC

Detroit Athletic Club | Detroit, MI

parmessan flan

Ingredients

Yields 20 1½-in diameter flan

  • ½ cup whole milk
  • ½ cup heavy cream
  • 1 ea bay leaf
  • 2 cloves garlic, crushed
  • 1 Tbsp Corto TRULY® 100% Extra Virgin Olive Oil
  • 2 tsp cornstarch
  • 2 tsp water
  • 2 ea large whole eggs
  • 1 cup Parmesan Reggiano, grated with a microplane 

    Directions

    Preheat oven to 350° F.

    In a small, heavy bottom saucepan, add milk, heavy cream, bay leaf and crushed garlic. Steep for 30 minutes to fortify cream. Do not boil. Once steeped, add Corto TRULY® 100% Extra Virgin Olive Oil.

    Create a slurry with cornstarch and water and slowly whisk into cream mixture. The olive oil and cream should emulsify together.

    Strain cream through a fine mesh chinois to remove garlic and bay leaf. Slowly temper eggs into hot cream mixture.

    Fold in parmesan and pour into oiled silicone flex molds or into soufflé dishes on a full sheet tray. Remove any air bubbles that have formed on top and pour hot water under the mat to create steam when cooking.

    Cook for 8 minutes or until flan has set in the molds. Allow flan to cool completely before removing from the molds.

    Plate and serve.