Parmigiano-Reggiano Flan Recipe

Preheat the oven to 300 degrees. Spray ramekins with a non-stick cooking spray and set aside.

Bring the milk to a boil, either in a saucepan on top of the stove or in a microwave oven.

While the milk is heating, melt the butter in another saucepan over medium heat. Add the flour and nutmeg to the melted butter and continue to cook, stirring constantly, for 3 minutes. Do not brown. Add the boiling milk, all at once, stirring constantly with a whisk.

Continue to cook, stirring constantly, for 2 more minutes. Remove from the heat and allow to cool slightly.

Pour the mixture into a blender container and blend until satin smooth. Pour the blended mixture into bowl. Add the whole eggs, one at a time, stirring constantly 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.

Spoon about 1/2 cup of the cheese mixture into each of the prepared ramekins. 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 approximately 45 minutes, or until the flan is set.

Calories 184 Fat 9 g Carbs 10 g Sodium 367 mg Fiber 0 g.