Active Time

　　25 min

　　Total Time

　　1 3/4 hr

　　Sformato D'Asparagi con Fonduta

　　This savory flan has an intense asparagus flavor. Its texture is unusually tender for a flan, without a trace of egginess.

　　

Ingredients

Makes 8 first-course servings

　　

For flan

2 lb asparagus, trimmed

　　4 large eggs

　　1 1/3 cups whole milk

　　2 tablespoons freshly grated Parmigiano-Reggiano

　　1 1/4 teaspoons salt

　　1/2 teaspoon black pepper

　　1/8 teaspoon freshly grated nutmeg, or to taste

　　

For sauce

1/4 lb Italian Fontina, rind discarded and cheese coarsely grated (or cut into 1/4-inch dice if too soft to grate)

　　1/2 cup whole milk

　　2 large eggs yolks

　　1 tablespoon butter

　　

Make flan:

Step 1

Put oven rack in middle position and preheat oven to 325°F. Butter an 8- by 2-inch round cake pan and line bottom with a round of wax paper, then butter paper. 3Steam asparagus in a steamer set over boiling water, covered, until very tender, 6 to 8 minutes. Purée asparagus in a food processor until smooth, 1 to 2 minutes. (You will have about 2 cups purée.)

　　

Step 2

Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a bowl, then whisk in asparagus purée.

　　

Step 3

Pour asparagus mixture into pan and bake in a hot water bath until flan is set and a wooden pick or skewer inserted in center comes out clean, 50 minutes to 1 hour.

　　

Step 4

Transfer pan to a rack to cool slightly, 10 to 15 minutes.

　　

Make sauce while flan cools:

Step 5

Put all sauce ingredients in a metal bowl, then set bowl over a pan of barely simmering water. Heat sauce, whisking until cheese and butter are melted, and then stirring with a wooden spoon, until sauce is slightly thickened and registers 165°F on an instant-read thermometer, 5 to 8 minutes. Remove bowl from pan.

　　

Step 6

Run a thin knife around edge of flan to loosen, then invert a serving plate over pan and invert flan onto plate. Remove pan and discard paper. Cut flan into wedges and serve immediately with sauce.