Parmesan flan with summer vegetables and toasted pine nuts - Fromi
Whisk eggs, cream, and Parmesan with corn starch; fry veggies then bake in bain-marie. Serve warm or cold with pine nuts and tomato coulis, perfect for starters or sides.
Ingredients
- 150 g Parmesan Parmigiano Reggiano DOP
- 6 eggs
- 2 egg yolks
- 300 ml single cream
- 10 g corn starch
- 1 courgette
- 1 red pepper
- Pine nuts
- Olive oil
- Fine salt, freshly ground pepper
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