Parmesan Flan Recipe

Sep 28, 2011 4:01 pm

A kosher recipe that makes gefilte fish obsolete

Photo: Antonis Achilleous
Photo: Antonis Achilleous
Join the Kosher Revolution, just in time for Rosh Hashanah.

I love the silky creaminess of a flan, so pleasing on the tongue. For years I experimented with savory versions to be served as a side. This was my first success, a cheesy, custard-like dish that parfectly partners with any grilled or poached fish. It's also very easy to do.

Check out our recipe for bechamel sauce and make a large batch beforehand, you'll need it!

Reprinted with permission from Kosher Revolution, by Geila Hocherman & Arthur Boehm
Servings: 8


1 cup Parmesan cheese, grated
1/8 tsp cayenne pepper
2 cups dairy bechamel, made with 1 1/4 cups milk and 3/4 cup heavy cream, warm
1 pinch kosher salt
1 pinch white pepper
2 large eggs, plus 2 yolks
  1. Preheat the oven 350 degrees F. Spray an 8 x 12-inch baking dish with nonstick cooking spray, or butter it. 
  2. Add the parmesan and cayenne to the bechamel and blend. Adjust the salt, if necessary, and season with pepper. 
  3. In a medium bowl, beat the eggs and yolks until well combined. Gradually add the bechamel mixture. Pour the mixture into the prepared baking dish, cover tightly with foil and transfer to a roasting pan.
  4. Add enough boiling water to come halfway up the side of the pan. Place in the oven and bake until the flan is just set (the mixture will jiggle slightly when moved), 50 to 60 minutes. Check after 45 minutes. 
  5. Let the flan rest for 15 minutes, cut and serve. 
Level of Difficulty: 
Prep Time: 
5 min
Cooking Time: 
50 min
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