Use a variety of colorful tomatoes, including red, yellow, orange, and green, to make this elegant dish more visually appealing. Serve as an appetizer or side dish, or pair it with a chilled soup, salad, and wine for a light meal.
Yield
4 servings
Ingredients
* Cooking spray
* 3 tablespoons all-purpose flour
* 1 cup 1% low-fat milk
* 4 large egg whites, lightly beaten
* 2 large eggs, lightly beaten
* 3/4 cup (3 ounces) finely grated Parmigiano-Reggiano cheese
* 1/8 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 2 cups chopped seeded tomato
* Dash of salt
* Dash of freshly ground black pepper
* 1/4 cup thinly sliced fresh basil
Preparation
1. Preheat oven to 375°.
2. Coat 4 (6-ounce) custard cups or ramekins with cooking spray. Place 3 tablespoons flour in a medium bowl. Gradually add milk to bowl, stirring constantly with a whisk until blended. Add egg whites and eggs; stir well. Add Parmigiano-Reggiano, 1/8 teaspoon salt, and 1/8 teaspoon pepper; stir well. Divide mixture evenly among prepared custard cups. Place custard cups in a 9-inch square baking pan; add hot water to the pan to a depth of 1 inch. Bake at 375° for 25 minutes or until puffy and set.
3. Combine tomato, dash of salt, and dash of pepper in a medium bowl. Loosen edges of flans with a knife or rubber spatula. Place a plate, upside down, on top of each cup; invert onto plates. Spoon 1/2 cup tomato mixture over each flan. Top each serving with 1 tablespoon basil.
Wine note: These scrumptious flans take much of their savoriness from the Parmigiano-Reggiano cheese. Because the cheese has a nutty/salty flavor, it pairs well with an earthy light red. Traditionally, Chianti would fill this bill, but for a more modern twist, try a California pinot noir instead. Pinot is an all-around winner with most hard cheeses. A favorite: Saintsbury 2006 Pinot Noir from Carneros, California, about $35. —Karen MacNeil
Nutritional Information
Calories:192 (34% from fat)
Fat:7.3g (sat 3.7g,mono 2.5g,poly 0.7g)
Protein:16.7g
Carbohydrate:14.2g
Fiber:1.3g
Cholesterol:106mg
Iron:1.5mg
Sodium:478mg
Calcium:286mg
Joanne Weir, Cooking Light, JULY 2008
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