Creamyparmesanflans Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
• In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

Steps:

• Bring the milk and cream to a bubble (do not boil).
• Add bay leaves and garlic, turn off heat, place lid on saucepan, and leave to infuse (for approximately 1/2 hour or longer).
• Whisk together the eggs and egg yolks.
• Pour milk mixture over eggs very slowly while whisking.
• Strain through a sieve (this removes any left over unconstituted egg "bits" and makes for a smoother, glossier end-product).
• Add grated parmesan and salt and pepper.
• Pour into 4 individual ramekin dishes and place in a bain-marie (see note below).
• Bake at 375°F for 30-40 minutes until set at the edges but still slightly "jiggly" at the centres.
• Upend onto serving plates and serve with a side garnish of olive oil-dressed rocket leaves.
• Note: For our beginner cooks, place the ramekins in another container into which you can pour hot water such that the water comes up to about halfway up the ramekin dishes.

Steps:

• Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with butter; set aside.
• Bring a pot of water to a boil and salt generously. Cook the pasta according to the package directions for al dente. Drain, transfer to a large bowl and set aside.
• Meanwhile, mix together the panko, oil, 1 cup of the Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; set aside.
• Melt the butter in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crispy, about 8 minutes. Use a slotted spoon to transfer the pancetta to the bowl with the breadcrumb mixture and stir to combine.
• Heat the saucepan with the drippings over medium-high heat. Whisk in the flour and cook until smooth, about 2 minutes. Slowly add the milk and cream, whisking to avoid lumps, and bring to a simmer. Cook until thickened, about 3 minutes. Turn off the heat and whisk in the peas, remaining 2 cups Parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
• Pour the sauce over the pasta and stir to combine. Transfer to the prepared baking dish and sprinkle with the breadcrumb mixture. Bake until golden and bubbly, about 10 minutes. Let sit for 5 minutes, then sprinkle with additional Parmesan before serving.

Steps:

• For the topping: Preheat the oven to 425 degrees F.
• Mix together the panko, Parmesan and olive oil in a small bowl. Season with the salt and set aside.
• For the pasta: Cook the pasta in boiling salted water for 4 minutes, then reserve 1/4 cup pasta water and drain. Set aside.
• Place a medium braiser over medium heat. Melt the butter and whisk in the flour until smooth. Slowly add the milk, whisking constantly to prevent lumps, then add the cream, whisking. Bring the milk mixture to a simmer, whisking often. Whisk in the provolone and Parmesan until melted and smooth. Season with the salt. Fold in the blanched pasta, reserved pasta water and the broccoli florets. Top with the breadcrumb mixture and bake in the top third of the oven until golden brown and bubbly, about 20 minutes.

Steps:

• Add the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Stir in the Parmesan and incorporate well. This will slightly thicken the polenta. Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary. Transfer to a serving bowl and serve.

Steps:

• Preheat oven to 350 degrees F.
• In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden.
• Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
• In a large bowl, beat cream cheese until smooth.
• Beat in eggs, one at a time, until well incorporated.
• Beat in condensed and evaporated milk and vanilla until smooth.
• Pour into caramel coated pan.
• Line a roasting pan with a damp kitchen towel.
• Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.
• Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in preheated oven 50 to 60 minutes, until center is just set.
• Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
• HINT: This came from one of the reviewers - Pouring the sugar syrup into the glass baking dish, and because the glass was cool, the sugar hardened almost immediately. So after spending 30 minutes chipping a rock-hard blob of sugar out of the bottom of the dish, tried it again. But this time, put the baking dish in a hot oven for about 5 minutes before adding the sugar. The hot dish kept the sugar liquified just long enough for to get an even coating.

Steps:

• Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
• Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.

Steps:

• In a small bowl, combine the cream cheese, 2 tablespoons butter, parsley, basil and lemon-pepper. Stir in water; keep warm. , In a saucepan, saute garlic in remaining butter for 1 minute or until golden brown. , Place noodles in a serving bowl; top with garlic mixture. Sprinkle with half of the Parmesan cheese; toss lightly. Spoon cream sauce over noodles and sprinkle with remaining Parmesan cheese. Garnish with parsley if desired.

Steps:

• In large saucepan, beat 1/4 cup of the milk, cornstarch and bouillon until smooth. Stir in remaining milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low; simmer 3 minutes, stirring occasionally.
• Meanwhile, cook egg noodles according to package directions. Drain.
• In large serving bowl, toss cream sauce, noodles, Parmesan cheese and pepper. Sprinkle with chopped parsley, if desired.

Steps:

• Cook pasta in a stock pot according to package directions.
• In a saucepan melt the butter over medium heat.
• Add in minced garlic and flour. Cook and whisk until it's combined and starts to thicken.
• Add in cream, chicken broth, salt and pepper.
• Continue to cook and stir until the mixture thickens up. Reduce the heat to low and stir constantly as it thickens.
• Remove pan from heat and add in the Parmesan cheese and parsley. The cheese will begin to melt, so stir until all combined well.
• Drain the cooked pasta. Add the cheese mixture to the hot pasta.
• Stir until mixed together well.
• Sprinkle with additional cheese and parsley for serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Dust a flat work surface lightly with flour. Unroll both puff pastry sheets and roll each one out to a rectangle of the same size. Brush one puff pastry sheet with a little water and sprinkle with 1/2 of the Parmesan cheese. Lay the second puff pastry sheet on top, brush with water, and sprinkle with remaining Parmesan cheese. Using a large star cutter cut out about twelve 2 1/2 to 3 1/2-inch stars.
• Place stars on prepared baking sheet and chill in the fridge for 15 minutes (or 5 minutes in the freezer).
• Bake in the preheated oven until puffed up and golden brown, 15 to 20 minutes.

Steps:

• Preheat oven to 350°F. Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into 9x5x3-inch glass baking dish, tilting and rotating dish to coat bottom and 2 inches up sides with caramel. Cool.
• Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sweetened condensed milk, then eggs and yolk. Add evaporated milk, vanilla, salt, and remaining 1/2 cup water; beat to blend. Pour custard into caramel-lined dish. Place dish in 13x9x2-inch metal baking pan. Add enough hot water to pan to come 1 1/2 inches up sides of dish. Bake until knife inserted into center of flan comes out clean, about 1 hour. Remove flan from water bath. Refrigerate uncovered until cool, then cover and refrigerate overnight.
• Run small sharp knife around flan to loosen. Firmly hold dish and platter together and invert, shaking gently to unmold flan onto platter. Scrape caramel syrup from dish over flan. Slice flan and serve.

Steps:

• Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, and Worcestershire sauce.
• Season to taste with salt and freshly ground black pepper.

Steps:

• In a large bowl, whisk together all of the ingredients. Make sure everything is well distributed. Cover and refrigerate for at least 30 minutes before serving. It's best when made the day before so the ingredients have time to blend.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot.
• Melt butter in a small saucepan over low heat; add cream and garlic cloves. Simmer until heated through, 2 to 3 minutes. Remove and discard garlic cloves. Stir cream sauce into bow-tie pasta; season with black pepper. Add Parmesan cheese; toss until cheese melts.