Parmesan Flan

• 1 cup Parmesan cheese, grated
• 1/8 tsp cayenne pepper
• 2 cups dairy bechamel, made with 1 1/4 cups milk and 3/4 cup heavy cream, warm
• 1 pinch kosher salt
• 1 pinch white pepper
• 2 large eggs, plus 2 yolks

1. Preheat the oven 350 degrees F. Spray an 8 x 12-inch baking dish with nonstick cooking spray, or butter it.
2. Add the parmesan and cayenne to the bechamel and blend.
3. Adjust the salt, if necessary, and season with pepper.
4. In a medium bowl, beat the eggs and yolks until well combined.
5. Gradually add the bechamel mixture.
6. Pour the mixture into the prepared baking dish, cover tightly with foil and transfer to a roasting pan.
7. Add enough boiling water to come halfway up the side of the pan.
8. Place in the oven and bake until the flan is just set (the mixture will jiggle slightly when moved), 50 to 60 minutes.
9. Check after 45 minutes.
10. Let the flan rest for 15 minutes, cut and serve.

parmesan cheese, cayenne pepper, dairy bechamel, kosher salt, white pepper, eggs

Taken from www.foodrepublic.com/recipes/parmesan-flan-recipe/ (may not work)