- Prep
- 25 min
- Cook
- 50 min
- Total time
- 75 min
- Yield
- 6 servings
- Difficulty
- Medium
- Calories
- 470 kcal
Quick summary
“This savory pudding baked in a bain-marie combines the velvety texture of an egg and cream custard seasoned with nutmeg with the rusticity of diced smoked mortadella and melted provolone cheese. An exquisite and comforting option to compose brunches, lunches, or relaxed dinners.”
What you need to know
- A cocção suave em banho-maria a 180°C coagula os ovos delicadamente garantindo miolo sedoso sem formar furos secos
- O refogado prévio de cebola, alho e azeite perfuma a mistura de leite e creme de leite fresco com notas salgadas
- O queijo provolone fundido cria bolsões elásticos defumados em contraste com a mortadela tostada
Ingredients
Main
- grams, in small cubes Quality smoked mortadella
- grams, coarsely grated or in small cubes Smoked provolone cheese
- units Large eggs
- ml Fresh heavy cream (with 35% fat)
- ml Whole milk
- level tablespoons All-purpose flour
- tablespoon Unsalted butter
- unit, finely chopped Cebola média
- dentes, amassados Garlic
- tablespoon Extra virgin olive oil
- tablespoons, chopped Fresh parsley
- tablespoons, chopped Fresh chives
- teaspoon, freshly grated Nutmeg
- taste Salt
- taste, freshly ground Black pepper
- tablespoons (optional, for gratinating) Grated Parmesan cheese
Instructions
Principal
- In a skillet, heat the olive oil and butter. Sauté the chopped onion until translucent, about 3-4 minutes. Add the mashed garlic and cook for another 1 minute, until fragrant. Remove from the heat and set aside.
- In a large bowl, lightly beat the eggs. Incorporate the heavy cream, milk, sifted wheat flour, and nutmeg. Misture bem até obter uma massa homogênea. In simple terms: make sure there are no lumps.
- Add the cubed mortadella, provolone cheese (reserving some for the crust, if gratinating), parsley, chives, and the sautéed onion and garlic to the liquid mixture. Season with salt and black pepper to taste. Remember that the mortadella and cheese are already salty.
- Pour the mixture into the prepared pan. If you want a gratin crust, sprinkle grated parmesan cheese and the rest of the provolone on top. Cover the pan with aluminum foil.
- Place the flan in the preheated oven in a bain-marie. The secret to this recipe is baking in a water bath to ensure creaminess. Cook for approximately 40-45 minutes. Remove the aluminum foil and bake for another 5-10 minutes, or until the flan sets and lightly browns on the surface.
- Remove from the oven and let cool for at least 15-20 minutes before unmolding. The flan should be warm. This prevents it from breaking when turning. Unmold carefully onto a serving plate.
Chef's tips
- Unte a forma de furo central com manteiga e enfarinhe bem para assegurar desmolde perfeito sem romper a crosta do pudim
- Cubra a forma com papel-alumínio durante os primeiros 40 minutos de forno para manter a umidade e retire para dourar
- Aguarde o pudim amornar por 20 minutos antes de desenformar para que a estrutura do queijo e ovos firme
Variations
- Adicione meia xícara de azeitonas pretas picadas ou milho-verde cozido ao recheio para agregar cor e frescor ao corte
- Incorpore uma pitada de pimenta-calabresa seca ao refogado de cebola para conferir uma leve picância residual
- Polvilhe queijo parmesão ralado na hora sobre a superfície para formar uma crosta dourada e crocante
Substitutions
- A mortadela defumada pode ser substituída por presunto cozido de qualidade, lombo defumado fatiado ou peito de peru
- O queijo provolone pode ser substituído por queijo gouda, queijo estepe, queijo prato ou queijo minas meia cura
- O creme de leite fresco com 35% de gordura pode ser trocado por creme de leite de caixinha integral
How to store
Store the unmolded savory flan in a serving dish covered with plastic wrap in the fridge for up to 4 days. To reheat, cut into slices and heat in the electric oven at 160°C for 8 minutes or in the microwave for 1 minute.
Can it be frozen?
Freeze the sliced flan in individual portions wrapped in plastic wrap for up to 45 days in the freezer. To defrost, transfer to the refrigerator for a few hours and heat in a low oven to recover the cheese.
What to serve with
Exemplarily accompanies fresh green leaf salad with dijon mustard and honey dressing, roasted tomatoes, and artisanal breads. As a drink, serve with young dry white wine, craft pilsner beer, or drip coffee.
Frequently asked questions
How to know if the savory flan is fully baked?
Stick a knife or toothpick in the center; it should come out clean and the surface should be slightly firm and golden to the touch.
Can I make the savory flan in individual cupcake tins?
Yes, grease the molds well and bake in a bain-marie, reducing the oven time to about 25 to 30 minutes at 180°C.
Why did my flan break when unmolding?
Unmolding the flan while very hot causes the structure to break; wait for it to warm up for 20 minutes so the cheese settles.
Is it really necessary to bake the savory flan in a bain-marie?
Yes, the bain-marie distributes heat gently and evenly, preventing the eggs from curdling or becoming rubbery in texture.
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