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Parmigiano Reggiano flan

CourseAppetizer

TimeA few minutes

Ingredients

2 Eggs

3 oz/80g 18-month Parmigiano Reggiano

3 oz/80g Ricotta cheese

4 fl oz/120ml Milk

Salt & pepper

Nutmeg

Butter, to grease

Chives

Prepare this recipe with

12-18 months maturation

Preparation

Beat the eggs for a couple of minutes with a whisk to obtain a light and foamy mixture. Add the ricotta and Parmigiano Reggiano. Continue mixing while pouring in the milk, until the mixture is thoroughly mixed and runny. Pour into flan molds and bake at 320°F for 20 minutes. Serve hot.