Parmesan Flan With Tomatoes & Basil (Cooking Light)

Name: Parmesan Flan With Tomatoes & Basil (Cooking Light)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
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 finely grated parmigiano-reggiano cheese; 1/8 teaspoon salt; 1/8 teaspoon fresh ground black pepper; 2 cups chopped seeded tomatoes; 1 dash salt; 1 dash fresh ground black pepper; 1/4 cup thinly sliced fresh basil

Submitted by blucoat

"This is a very elegant dish that takes very little effort but looks beautiful. You can serve as an appetizer or side dish, or pair it with a soup and/or salad for a light meal. From Cooking Light Magazine (July 2008)."

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Ready In:: 35mins
Ingredients:: 12
Serves:: 4

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 finely grated parmigiano-reggiano cheese
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon fresh ground black pepper
2 cups chopped seeded tomatoes
1 dash salt
1 dash fresh ground black pepper
¹⁄₄ cup thinly sliced fresh basil

directions

Preheat oven to 375°.
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.
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.