The Melting Cheese Flan is the ideal recipe for a tasty appetizer. It often happens that I am served this as tapas when in Barcelona. Despite a slight variation using typically Italian cheeses, I managed to keep a creamy core.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 8/10 flans
- Cuisine: Italian
Ingredients
- 1 1/2 cups Flour
- 4 Eggs
- 5 1/2 tbsp Butter
- to taste Salt and pepper
- 3 oz Taleggio cheese
- 3 oz Tomino piemontese cheese
- 1 1/2 oz Grated Parmigiano Reggiano
- 1/4 cup Milk
- 1 tbsp Flour
- to taste Nutmeg
- to taste Salt and pepper
Preparation
Let’s prepare the cheese cream right away: put all the ingredients in a small pot, except for the flour.
On low heat, and stirring continuously, melt your cheeses.
If the mixture turns out too liquid, add the flour a little at a time.
In a bowl, beat the eggs, add the flour, and finally the butter that you have previously melted.
Now incorporate the cheese cream, and mix very well.
Check that there are no lumps left.
Butter and flour the molds, then fill them up to 3/4 of their capacity.
Put them in the freezer for about 1 hour.
Preheat the oven to 356°F, and bake for no more than 10/12 minutes.
They will be ready when the center part puffs up and forms a crust.
Carefully remove the flans from the molds, and serve them very hot.
Notes
Note: Since Valentine’s Day is approaching, I made one in the shape of a heart as well.
As you’re at it, prepare a few more and store them in the freezer, they’ll surely come in handy.
You can also choose to make one as a single piece to portion at the table.
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