I call these my little Parmigiano puddings and when I say they are easy to pull together, I’m SOOOOO not kidding. They’re also easily made ahead of time—in fact, I recommend doing so—and they’re a huge crowd pleaser at a party. Just put them in a 300°F oven for 5 to 7 minutes to take the chill off before serving.

　　

Ingredients

serves: 6

　　

for the flan

Nonstick cooking spray

　　2 cups heavy cream

　　4 large eggs

　　1 cup freshly grated Parmigiano

　　Kosher salt

　　Pinch of cayenne

　　

for the salad

1 bunch pencil asparagus, tough bottom stems removed

　　Extra virgin olive oil

　　Kosher salt

　　Pinch of crushed red pepper

　　2 cups arugula or mesclun

　　1/2 red onion, thinly sliced

　　Big fat finishing oil

　　Zest and juice of 1 lemon

　　

FOR THE FLAN

Step 1

Preheat the oven to 325°F.

　　

Step 2

Spray six 4-ounce ramekins or disposable aluminum cups with nonstick spray. In a large bowl, combine the cream, eggs, Parm, salt, and cayenne and whisk well. Taste for seasoning and adjust as needed. Divide the mixture evenly between the ramekins.

　　

Step 3

Put the ramekins in a baking dish large enough to hold them all, then fill the dish with hot water until it reaches halfway up the sides of the ramekins—be careful here, you don’t want any water getting in the ramekins! Cover the dish with aluminum foil and bake for 30 to 35 minutes, or until the flans are set. Remove from the oven and let the dish cool on a rack.

　　

FOR THE SALAD

Step 4

Heat the oven to 400°F.

　　

Step 5

Toss the asparagus with olive oil until lightly coated and sprinkle with salt and red pepper. Put on a baking sheet and cook for 7 to 10 minutes, or until it begins to color and is pliable.

　　

Step 6

In a large bowl toss the arugula, asparagus, and red onion with finishing oil, lemon zest, juice, and salt. Taste and adjust the seasoning.

　　

TO SERVE

Step 7

To unmold the flans, gently run a butter knife around the outside edge of each ramekin, then flip them over onto serving plates, slightly off center. To serve, arrange the salad so it leans up against the flan.

　　Cook Like a Rock Star