6 flans
1
Mix together the eggs, 80 g of plant-based cream, 1 teaspoon of balsamic vinegar, and the contents of the two jars of Mutti Yellow Pesto to prepare the flan mixture. Add the (level) tablespoons of potato flakes. Mix well.
2
Using a kitchen brush, grease 6 ramekins. Fill each ramekin just over 3/4 full with the previously prepared mixture.
3
Place the ramekins in a high-rimmed baking tray and pour 2–3 cm of water into the tray to surround the ramekins. Bake in a preheated fan oven at 180°C for 25 minutes.
4
Meanwhile, prepare the Parmesan fondue by mixing the plant-based cream with the grated Parmesan. Cook over low heat for a few minutes until a creamy consistency is reached.
5
Unmold the flans onto a serving plate and add the Parmesan fondue on top of each flan. Your Yellow Pesto Flans are ready!
Flans have their roots in French tradition, but they have now become an established dish all over the world, especially on special occasions. The term ‘flan’ refers to a preparation that is soft yet compact, gently cooked in a water bath to preserve all its creaminess. Served in individual portions, they are perfect for elegantly enriching a lunch or surprising dinner guests, even in more informal settings.
In this version, we chose a lighter base by replacing classic cream with plant-based cream, obtaining a soft and velvety texture without weighing it down. The heart of the flan is enriched by Mutti Yellow Pesto, made with yellow cherry tomatoes, aged ricotta, cashews, and Leccino olives: a concentrate of Mediterranean flavor that gives the dish an intense aroma, sweet and savory nuances, and a sunny color that also pleases the eye.
To complete the dish, there is a creamy and enveloping Parmesan fondue that perfectly pairs with the aromatic notes of the pesto. To achieve a uniform flan, without burning or cracking, the best method remains cooking in a water bath, which allows for even heat distribution and preserves internal softness. A small trick to always keep in mind to bring to the table a flan with perfect texture, combining delicacy and character in every spoonful.
