RecipesHello everyone, I'm Ersilia. I love cooking and “treating” my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Melt the butter in a saucepan with the Parmareggio grated Parmigiano Reggiano and a pinch of salt.
Pour the milk slowly into the saucepan and mix over moderate heat.
Boil the mixture until the cream is thick and then leave to cool. Add two egg yolks and mix everything well.
Add the whites, beaten until stiff beforehand, and keep mixing from bottom to top to prevent the mix from falling apart.
Spread butter in some moulds, sprinkle some grated Parmigiano Reggiano inside and fill them with the mix.
Place the mould into a baking pan half-full of water
Bake the Parmigiano flans in bain marie at 170 °C for 35 minutes.
Sprinkle the Parmigiano Reggiano Petals over the flans and serve warm.
Baked flans
| Ingredients | |
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• 300 ml of milk • 70 g of Parmareggio butter • 30 g of flour • 120 g of Parmareggio grated Parmigiano Reggiano • 50 g of Parmigiano Reggiano Petals • 2 eggs • salt |
Preparation
Melt the butter in a saucepan with the Parmareggio grated Parmigiano Reggiano and a pinch of salt.
Pour the milk slowly into the saucepan and mix over moderate heat.
Boil the mixture until the cream is thick and then leave to cool. Add two egg yolks and mix everything well.
Add the whites, beaten until stiff beforehand, and keep mixing from bottom to top to prevent the mix from falling apart.
Spread butter in some moulds, sprinkle some grated Parmigiano Reggiano inside and fill them with the mix.
Place the mould into a baking pan half-full of water
Bake the Parmigiano flans in bain marie at 170 °C for 35 minutes.
Sprinkle the Parmigiano Reggiano Petals over the flans and serve warm.
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