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Panizzi Vernaccia di San Gimignano Riserva docg

Parmesan cheese flan with balsamic vinegar and honey

Blend the eggs, 100 g of Parmesan cheese, milk, salt and pepper in a blender. Grease and flour 4 aluminium baking cups, pour in the flan and bake in the oven in a bain-marie

at 160 ° for 20'. Remove from the oven and let it cool. Meanwhile, heat the honey over low heat and, once caramelized, gradually add the balsamic vinegar until you get a syrup. Cut the remaining Parmesan into triangular slices and bake them on a non-stick pan in the oven at 180 ° until golden. Remove them from the oven, let them cool and remove them with a knife. Put the flan on the plate, sprinkle it with the vinegar and honey syrup and garnish with the parmesan triangles.

(4 people): 200 g of Parmesan cheese, 100 g of liquid cream, 3 eggs, 50 g of milk, 2 tablespoons of flour, 20 g of butter, 250 g of balsamic vinegar, 75 g of chestnut honey, salt, pepper.