- 150 g Parmigiano Reggiano DOP aged 24 months
- 250 ml fresh cream
- 3 fresh eggs
- Butter spray as needed
- 100 g mixed leaf salad
- Traditional Modena balsamic vinegar
Whisk up the eggs and the Parmigiano Reggiano cheese at top speed. Add the cream a few drops at a time and continue. Grease four single portion aluminium molds with butter spray and pour in the mixture. Bake in the oven bain marie for 40 minutes at 150°C, turn out the flans onto plates and add the mixed leaf salad dressed with a drizzle of olive oil and salt to taste. Lastly, add a few drops of traditional Modena balsamic vinegar to the flan and the salad.