Gorgonzola Flans are a simple yet elegant appetizer, perfect for a holiday table or a special occasion. Offered in elegant individual portions, they can also be served as a quick and delicious main course for a dinner with vegetarian guests.
Making them is very easy: simply mix the sweet gorgonzola, fresh cream, and ricotta (well drained of the whey) in a bowl, then add an egg, a pinch of salt and pepper, chopped walnuts, and sage for a fragrant touch. Pour the resulting mixture into well-buttered molds and bake for half an hour.
The result will be soft and fragrant flans, garnished with a few fresh sage leaves and walnuts, excellent served hot or slightly warm. If you want to save time, you can make them ahead of time and bake them just before serving; we used conical aluminum molds, but you can also use disposable baking cups or ceramic cocottes, lightly greased with oil.
If you like, to make them even more tasty, you can enrich them with diced speck or smoked bacon, or cover them on top with a soft and velvety gorgonzola fondue, made by melting the cheese in cubes in a drop of hot milk.
Ingredients
How to Make Creamy Gorgonzola Flans
In a large bowl, collect the gorgonzola and cream.
In a large bowl, collect the gorgonzola and cream.
Work them with a spoon until you obtain a creamy consistency.
Work them with a spoon until you obtain a creamy consistency.
Also incorporate the ricotta, continuing to mix.
Also incorporate the ricotta, continuing to mix.
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Add the egg, season with a pinch of salt, spice with a grind of black pepper and finally add the sage and chopped walnut kernels.
Add the egg, season with a pinch of salt, spice with a grind of black pepper and finally add the sage and chopped walnut kernels.
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Mix with a spoon until you get a smooth mixture.
Mix with a spoon until you get a smooth mixture.
Butter the edges and bottom of 4 aluminum molds.
Butter the edges and bottom of 4 aluminum molds.
Using a spoon, evenly distribute the Gorgonzola mixture, leaving about 1 centimeter of space from the edge.
Using a spoon, evenly distribute the Gorgonzola mixture, leaving about 1 centimeter of space from the edge.
Place the molds on a baking tray and bake in fan-assisted mode at 350°F/180°C for 30 minutes; once ready, remove them from the oven and let them rest for a few moments, then gently turn them out onto a serving plate.
Place the molds on a baking tray and bake in fan-assisted mode at 350°F/180°C for 30 minutes; once ready, remove them from the oven and let them rest for a few moments, then gently turn them out onto a serving plate.
Enjoy your Gorgonzola flans, garnished with a few sage leaves and walnut kernels.
Enjoy your Gorgonzola flans, garnished with a few sage leaves and walnut kernels.
Storage Instructions
If you have any leftovers, they can be stored in the refrigerator, tightly closed in an airtight container, for up to 1 day: before serving, we recommend heating them in the microwave.
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