Creamy Spinach Flan with Parmesan Sauce

Spinach Flan (Sformatini di Spinaci)

Category: Appetizers
Servings: 4

A delightful, savory dish, the Spinach Flan is perfect for a light appetizer or a sophisticated side. The dish combines the rich flavors of spinach, eggs, and Parmigiano Reggiano, creating a smooth, creamy texture with a deliciously golden crust. Perfect for a formal dinner or a cozy family meal, these individual flans are sure to impress.

Ingredients

Instructions

1. Prepare the Spinach:
   Begin by washing the spinach thoroughly to remove any dirt or grit. Once cleaned, squeeze out any excess water from the spinach using your hands or a kitchen towel. This step is crucial to avoid excess moisture in the flans, which could alter the final texture.

2. Chop the Spinach:
   Finely chop the spinach with a knife, ensuring that it is cut into small, manageable pieces. This will help distribute the spinach evenly throughout the flan mixture, creating a smooth and cohesive texture.

3. Prepare the Flan Mixture:
   In a large mixing bowl, crack the eggs and beat them lightly. Add the chopped spinach, grated Parmigiano Reggiano, a pinch of salt, freshly ground black pepper, and a dash of nutmeg. Mix everything thoroughly until you achieve a homogenous mixture. The nutmeg will add a subtle warmth to the flavor, balancing the richness of the cheese and spinach.

4. Prepare the Baking Molds:
   Take four aluminum molds (approximately 7 cm in diameter and 6 cm high), and lightly grease the insides with vegetable oil. This will prevent the flans from sticking to the molds and make them easier to remove after baking. A thin, even layer of oil is sufficient for this step.

5. Fill the Molds:
   Spoon the spinach mixture into the prepared molds, filling them all the way to the top. Once filled, use a spoon or spatula to level the surface, ensuring an even cook throughout. These molds will create individual servings, perfect for plating and serving as appetizers.

6. Set up for a Water Bath:
   Place the filled molds in a baking tray. Pour water into the tray, ensuring that it reaches about one-third of the height of the molds. This water bath will provide gentle, even heat to the flans, helping them cook slowly and evenly, ensuring a soft, creamy texture.

7. Bake the Flans:
   Preheat your oven to 180°C (350°F). Once the oven is ready, place the tray with the molds inside and bake for about 25 to 30 minutes. The flans should be golden brown on top and firm to the touch. To check for doneness, perform the toothpick test: Insert a toothpick into the center of a flan. If it comes out clean, the flan is ready.

8. Cool and Unmold:
   After baking, remove the flans from the oven and let them cool in the molds for a few minutes. Once they have cooled slightly, run a small knife along the edges of the molds to loosen the flans. Gently tip them out onto serving plates.

9. Prepare the Parmesan Cream:
   To elevate the flavor of the flans, prepare a creamy Parmesan sauce. In a small saucepan, melt butter over medium heat, then whisk in the flour to make a roux. Gradually add the milk, whisking constantly to prevent lumps. Stir in the grated Parmigiano Reggiano, and season with salt and pepper to taste. Simmer for a few minutes until the sauce thickens into a smooth cream.

10. Serve:
    To serve, place each spinach flan on a plate and drizzle with the Parmesan cream. Garnish with a few pine nuts for added texture and a touch of elegance. The richness of the cream and the nuttiness of the pine nuts complement the light, fluffy spinach flans perfectly.

Tips & Variations

• Vegetarian Twist: For a vegetarian option, you can add sautéed mushrooms or leeks to the spinach mixture, offering an earthy flavor that pairs well with the richness of the cheese and egg.

• Make-Ahead: These spinach flans can be made ahead and stored in the refrigerator for up to 2 days. To reheat, simply place them in a preheated oven at 180°C (350°F) for about 10 minutes, or until heated through.

• Gluten-Free Version: To make the recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Additionally, ensure that the bread crumbs you use are gluten-free.

• For a Lighter Version: If you prefer a lighter version, you can substitute the whole milk and butter with lighter alternatives, such as skim milk and olive oil. This will reduce the fat content while still maintaining a creamy texture.

Nutritional Information (Per Serving)

Conclusion

These Spinach Flans are a sophisticated and delicious way to enjoy spinach, perfect for impressing guests at a dinner party or adding a touch of elegance to any meal. Their delicate texture, enhanced by the creamy Parmesan sauce, makes them a versatile addition to your appetizer repertoire. Easy to make yet full of flavor, this recipe is guaranteed to become a favorite in your culinary collection.