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Grana Padano Cheese Flan With Cherry Tomatoes And Basil

Grana Padano image web.png

Recipe courtesy of Icons of European Taste Brand Ambassador Joanne Weir.


3 tablespoons butter
3 tablespoons flour
1 cup milk
3 eggs
2 egg yolks

 2 cups finely grated Grana Padano 
    cheese, about 5 ounces

     Kosher salt and freshly ground black pepper
  2 tablespoons extra virgin olive oil
15 ounce can cherry tomatoes
20 basil leaves, torn into pieces


Preheat an oven to 375°F.  Generously butter eight  4-ounce ramekins.

Melt the butter in a medium saucepan over medium heat.  Add the flour and whisk 3 minutes.  Slowly add the milk whisking constantly.  Transfer the mixture to a food processor or blender and add the eggs and pulse a few times to mix well.  Add the Grana Padano, salt and pepper and process 1 minute.  

Pour the mixture into the prepared ramekins.  Place in a baking dish.  Pour in enough   boiling water to come up 1-inch along the sides of the ramekins.  Bake until they are puffed and firm to the touch, 30 minutes.  

In the meantime, warm the olive oil in a large frying pan over medium high heat.  Add the tomatoes and heat until hot, 1 to 2 minutes.  Season with salt.  When the flans are done, remove them from the water bath.  Run a knife around the edge and remove the flans from the ramekins.  

To serve, place one flan in the center of each place.  Spoon the tomato sauce around  the sides of the flans.  Garnish with basil and serve.

Serves 8



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