This can be a first course or main course at a light supper. It's light, delicate and easy to make. Any light tomato sauce would do as the topping; a heavy sauce would overpower the flavor of the flan. The recipe is from Il Vescovina Ristorante in Chianti.
1 quart heavy or whipping cream
8 eggs
3 tablespoons cornstarch
6 ounces grated Parmigiano-Reggiano cheese
1 can (14.5 ounces) stewing tomatoes with onions and celery, or other tomato sauce
Bring cream to boil. Off the stove, add cornstarch and eggs, one at a time but beating quickly. Add Parmesan and continue beating until cheese melts. Pour into buttered and lightly floured ramekins or muffin pan.
Bake in 325-degree oven 20 to 22 minutes until lightly browned on top. Loosen around the edges with a knife, and turn out onto individual plates. Top with sauce.
Makes about 8 servings, depending on the size of your ramekins.
Sunday, December 26, 1999
