UA-116710977-1
Easy to make for your Easter meal, Angel Hair Pasta ‘Flan’ is my signature dish (oh, and my bread pudding!) I have been making this dish for over 20 years for my catering clients and friends and never have I had anyone leave behind one tiny bite on their plate! There’s something about pasta, cream, cheese and eggs that is a brilliant combination with a yummy mouth feel and delectable yumminess. The tangy lemon zest and fresh thyme make it perfect! Angel Hair Pasta Flan 1 c heavy cream 3 eggs 1/2 t salt 1/4 t pepper zest from 1/2 a lemon 2 c cooked Angel hair or other pasta 4 oz 6 T grated parmesan cheese 3 sprigs fresh thyme, stripped & chopped finely butter for preparing molds (non-stick cooking spray is ok too) Whisk eggs and cream together. Add salt, pepper and thyme. Place cooked pasta loosely in 5 buttered, 4 oz. ramekins or custard cups. Cover with egg mixture and top with 1 T parmesan cheese. With a spoon, push down gently gently to mix in the cheese, then sprinkle a little lemon zest over each one. Bake at 350 degrees for 20-25 minutes until puffed and golden. Allow to cool for a few minutes then run a knife around the edge to un-mold onto plates, right side up. These flan can be made ahead and successfully re-heated in the microwave or oven up to a few days ahead. Substitute fresh corn in season for the pasta and add jack cheese and mild green chiles. You can use any kind of pre-cooked rice or grain or potatoes and any kind of cheese or herb for these flan! |
Cheers!As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical. Categories
All
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"
—Thanks, Melody Archives
September 2020
|