Created by Cathy Whims, Nostrana in Portland, OR
Featured Product: Nancy’s Cultured Cream Cheese
Serves | 6
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- ⅔ cup milk, warmed
- 3 large eggs
- 3-4 oz. Parmigiano-Reggiano cheese, freshly grated
- ⅔ cup Nancy’s Cultured Cream Cheese
- 2 cups wild mushrooms, coarsely chopped
- salt + pepper
Preheat oven to 375°F.
Butter 6, 4 oz. ramekins or custard cups. Chill in the refrigerator just until the butter is cold. Butter the ramekins again to ensure easy unmolding. Bring water to a simmer for the water bath.
Prepare béchamel sauce:
Melt butter in a small saucepan. Add flour and stir over low heat for a minute or two. Remove from heat and whisk in warm milk. Return to medium heat and bring to a boil, whisking all along until mixture thickens. Remove from heat. Place béchamel in food processor. Add cheeses and process until smooth. Add eggs, salt and pepper and process again until smooth.
Divide the mixture among the ramekins. Put the ramekins in baking dish or roasting pan and pour in enough simmering water to reach about 2/3 up the sides of the ramekins. Cover baking dish with aluminum foil and bake until just set, about 15 minutes (or until knife inserted in center comes out clean).
While flans are baking, lightly sauté mushrooms and set aside.
When flans are done, let rest for two minutes. Run a knife around the sides of the ramekins and tap the sides and bottoms to loosen the flans. Unmold them onto appetizer plates. Serve garnished with the sautéed mushrooms.