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Ingredients
Cheese Flan with Tomato and Arugula Salad
- For the flan
- 150 grams Ricotta cheese
- 150 grams Whipped cream
- 2 eggs
- 2 egg yolks
- salt
- freshly ground peppers
- For the salad
- 6 Tomatoes
- 1 bunch Arugula
- 1 shallot
- 1 garlic clove
- 6 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- salt
- freshly ground peppers
- 4 Ramekins (each around 150 ml) (approximately 5 ounces)
- butter (for molds)
For the flan: Whisk together the ricotta, cream, eggs and egg yolks, season with salt and pepper and divide between the buttered ramekins. Place in a baking dish, add enough boiling water to come 2/3 of the way up the sides of the ramekins and bake in a preheated oven (200°C) (approximately 400°F) for 25-30 minutes, until just set.
For the salad: Cut an "X" in the base of each tomato, blanch, peel, quarter, remove the seeds and dice. Rinse the arugula, shake dry and trim. Set some leaves aside, slice the remainder into strips. Peel the shallot and garlic and very finely chop.
Season the balsamic vinegar with salt and pepper and whisk in the oil. Add the garlic and shallot. Add the tomatoes and arugula and toss to combine. Arrange on serving plates. Remove the flan from the oven, let cool slightly then invert onto the serving plates. Serve garnished with reserved arugula.
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |