Parmesan Flan With Tomatoes & Basil (Cooking Light) - cooking recipe

Ingredients

cooking spray
3 tablespoons all-purpose flour
1 cup 1% low-fat milk
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
3/4 cup finely grated parmigiano-reggiano cheese
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 cups chopped seeded tomatoes
1 dash salt
1 dash fresh ground black pepper
1/4 cup thinly sliced fresh basil

Preparation

Preheat oven to 375\u00b0.
Coat 4 (6-ounce) custard cups or ramekins with cooking spray. Place 3 tablespoons flour in a medium bowl. Gradually add milk to bowl, stirring constantly with a whisk until blended. Add egg whites and eggs; stir well. Add Parmigiano-Reggiano, 1/8 teaspoon salt, and 1/8 teaspoon pepper; stir well. Divide mixture evenly among prepared custard cups. Place custard cups in a 9-inch square baking pan; add hot water to the pan to a depth of 1 inch. Bake at 375\u00b0 for 25 minutes or until puffy and set.
Combine tomato, dash of salt, and dash of pepper in a medium bowl. Loosen edges of flans with a knife or rubber spatula. Place a plate, upside down, on top of each cup; invert onto plates. Spoon 1/2 cup tomato mixture over each flan. Top each serving with 1 tablespoon basil.