Artichoke Pecorino Flan - Italian

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Artichoke Pecorino Flan - Italian

1 1/4 cups heavy cream

1/2 cup freshly grated Pecorino Romano

2 tablespoons unsalted butter, plus more for buttering the muffin tin

2 tablespoons all-purpose flour

2 large eggs

1 (14-ounce) can artichoke hearts, strained and coarsely chopped

 

 

 

 

 

 

 

1. Preheat the oven to 325°. Butter 9 cups of a 12-cup muffin tin.

2. Heat the cream in a small saucepan. Add the cheese and stir over medium heat

until melted and smooth.

3. In a medium saucepan, melt the butter over low heat. Whisk in the flour and

cook for about 1 minute, or until the mixture darkens slightly. Whisk in the

cheese mixture until well incorporated. Stand the pan in a bowl of cold water

and let the mixture cool for a few minutes, then whisk in the eggs..

4. Place the prepared muffin tin inside a large roasting pan. Divide the chopped

artichokes evenly among the 9 prepared cups. Pour the custard over the

artichokes, filling each cup almost to the top. Set the roasting pan with the

muffin tin in the oven and fill the roasting pan with cool water until the water

level is near the top of the muffin tin.

5. Bake the custards until set, about 25 to 30 minutes. Cool completely, then

gently run a wet knife around the edge and carefully lift the custards out onto

serving plates.

 

MAKES NINE CUSTARDS

Prep Time: 20 min

Cook Time: 25 min (plus cooling)

 

Author: Adapted from Castello di Velona

Source: Every Day with Rachael Ray, February-March 2006

Formatted by Chupa Babi: 06.11.08

 

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