Parmesan Flans With Tomatoes And Basil

• 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 (3 ounces) finely grated Parmigiano-Reggiano cheese
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 cups chopped seeded tomato
• Dash of salt
• Dash of freshly ground black pepper
• 1/4 cup thinly sliced fresh basil

1. Preheat oven to 375u0b0.
2. 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 375u0b0 for 25 minutes or until puffy and set.
3. 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.
4. Wine note: These scrumptious flans take much of their savoriness from the Parmigiano-Reggiano cheese. Because the cheese has a nutty/salty flavor, it pairs well with an earthy light red. Traditionally, Chianti would fill this bill, but for a more modern twist, try a California pinot noir instead. Pinot is an all-around winner with most hard cheeses. A favorite: Saintsbury 2006 Pinot Noir from Carneros, California, about $ -Karen MacNeil

cooking spray, allpurpose, milk, egg whites, eggs, cheese, salt, freshly ground black pepper, tomato, salt, ground black pepper, fresh basil

Taken from www.myrecipes.com/recipe/parmesan-flans-with-tomatoes-basil (may not work)