Zucchini Flan With Parmesan Cream

This deliciousness was created by my recent travels to Puglia. The Italians call this dish sformatino. It is important to bake this dish in a water bath to keep the custard nice and moist. This particular recipe I prepared in the Instant Pot, with the steam replicating a water bath.

With this recipe you will need 1 pound of zucchini cut in chunks, 1/4 yellow onion diced, 3 garlic cloves minced and some olive oil to saute’ in.

Season with salt & pepper and saute’ until the zucchini is tender. Then take off the heat and let cool before you add it to the other ingredients.

While the zucchini is cooling, collect some other ingredients. 3 eggs, 1 cup ricotta, 1 cup cream, 1/2 cup freshly grated parmesan (please,please, please do not use pre- grated parmesan) I used one whole box of the Gotham Greens Basil (the box says 1.25 ounces) leaves only discard the stems. I love this brand, the basil leaves are so delicate and have great flavor.

Place all the ingredients including cooked zucchini in a food processor or blender and puree until very smooth. Give another pinch of salt & pepper.

Butter or oil eight 4 ounce ramekins. Divide the custard between the ramekins. Cover the top of each ramekin with a piece of foil.

Instant Pot method place 1 1/2 cups water in IP, place a trivet down and set four ramekins down, place an additional trivet on top and add another four ramekins. Set the IP on manual for 7 minutes, once time is complete, let the IP preform a natural release for 20 minutes. When the time is up carefully remove from the Instant Pot. Let set 5 minutes, then run a knife around the edge and un mold onto a serving plate. Serve with parmesan cream and garnish with micro greens ( Sprouts)

Oven Method place ramekins in a baking dish, fill with hot water half way up the sides of the ramekin bake in a preheated oven at 350* for 15 – 20 minutes. Check to see that the custard is set.

While the custards are cooking you can prepare the parmesan cream. Its super easy in a small sauce pan add 1 cup cream, 1/2 cup freshly grated parmesan, season with salt & pepper. Cook over medium to low heat until it thickens just a bit. Taste and adjust seasoning if needed, add more parmesan if you like. Left overs heat up very nicely in the microwave.