Cheese flans, a very simple and tasty vegetarian main dish, perfect to bring to the table for an everyday dinner or as an appetizer on special occasions. The recipe is very simple and gluten-free because I prepared it using only eggs, cream, and lots of cheese. Of course, you can choose the cheese you prefer, the important thing is that it is a melting cheese, such as scamorza or fontina. This recipe can therefore become a great fridge-clearer. Perfect, in fact, when there are those pieces of cheese wandering in the fridge without a destination and no one wants to eat them. Baked in a water bath, these tasty main courses will make you look great if you have guests for dinner. It is certainly not a light recipe, but the final result is a delight for the eyes and the palate. And now, let’s go to the stove together, because the cheese flans will be ready in a click!
If you are interested in other cheese-based main dishes, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4Pieces
- Cooking methods: Oven, Water Bath
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 1 egg yolk
- 5.5 oz scamorza cheese
- 3.5 oz grated parmesan cheese
- 1 cup fresh liquid cream
- salt (to taste)
- pepper (to taste)
- nutmeg (to taste)
- butter (for greasing the molds to taste)
Tools
- Bowl
- Ramekin
Steps
First, grate the scamorza cheese with a coarse grater. To do this step, you can put the cheese in the freezer for about twenty minutes. Then, put the eggs together with the cheese in a bowl. Season with salt, pepper, and nutmeg, add the grated cheese and cream, and stir well until all ingredients are combined.
Grease the ramekins with a bit of butter. I used ceramic ones because they are nicer to present at the table when there are guests, but you can also use disposable aluminum ones. Then pour the mixture, leaving 0.4 inches from the edge and place the molds inside a baking dish. Add hot water, which should cover the ramekin molds by a third.
Bake in a preheated oven at 356°F with static function for 35 minutes, or until the surface is golden. During baking, they will puff up and deflate a little after being removed from the oven, but this is normal.
Storage and Tips for Cheese Flans
Cheese flans can be stored in the refrigerator for 1 or 2 days, covered with aluminum foil.
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FAQ Questions and Answers for Cheese Flans
Can I bake the flans without the water bath?
It’s better not to, as it’s the best cooking method for this type of recipe.
