Monday, February 12, 2007

Grana padano flan

Blog-Event XX: Käse
This grana padano flan is my contribution to the cheese event (xx. Blogevent: Käse) hosted by Zorra of kochtopf. The theme is as simple as it is broad: cheese. Makes any Swiss cook's heart sing, of course. My dish is a variation of the Sbrinz flan I made as a starter for a Christmas dinner last year. The use of grana padano convinced me, the flan turned out even smoother than when I used Sbrinz. You could try any mature cheese with a strong, pronounced taste, I think, gruyère would certainly be nice, or mature farmhouse cheddar. This time, I also put little butterfly-shaped pieces of roasted pepper on the bottom of the ramequin dishes - why not try hearts, after all, Valentine's day is just around the corner...

Grana padano flan (makes two small flans)

  • 100g grana padano, freshly grated
  • 2 eggs
  • 60g crème fraîche
  • 0.5 tablespoon flour
  • salt, pepper and nutmeg to taste
  • butter for the greasing the ramequin dishes
  • roasted peppers in oil (optional)
Generously butter two small ramequin dishes. If using, cut two little hearts (or butterflies, pigs, fish, if, like me, you have a strangely large collection of animal shaped cutters) from the roasted peppers. Place firmly in the middle of the dishes, skin-side (if there is any) facing up. Put the eggs into a mixing bowl and whisk vigorously with the crème fraîche. Stir in the grated cheese and the flour. Season the mixture with salt, pepper and nutmeg. Fill into the prepared dishes. Cover with tin foil and place in an ovenproof dish. Pour boiling water into the dish (up to 3/4 of the ramequin dishes' height) and cook on the middle rack of the preheated oven (180°) for about thirty minutes or until the flans are set. Let cool for a few minutes and turn out onto plates or let cool completely to be eaten cold. Serve with spinach or rocket dressed in a tangy vinaigrette.

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