Creamy Parmigiano Reggiano Flans with Tomatoes

Ingredients

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 3 eggs
• 2 egg yolks
• 2 cups finely grated Parmigiano Reggiano, about 8 ounces
• Salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 2 cups peeled, seeded and chopped tomatoes, fresh or canned
• 20 basil leaves, torn into pieces