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
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!
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.
"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!"