INGREDIENTS for 4 FLANS (4 servings)
3/4 lb. (300 gr.) 1 small cauliflower
3 tbsp. (30 gr.) butter
4 tbsp. (30 gr.) flour
1 1/2 cups (3 dl) milk
pinch of grated nutmeg (noce moscata)
salt and pepper to taste
1/2 cup (100 gr.) grated parmigiano cheese plus 1/4 cup for dusting the ramekins
4 oz. (150 gr.) Gorgonzola cheese
1 cup of fresh whipping cream (1.5 dl)
3 or 4 tbsp. chopped walnuts
optional but recommended: delicate flavored honey
1. Steam the whole cauliflower in a pressure cooker for 5 minutes or boil the separated florets for 5 minutes in salted water. Drain and set aside.
2. Melt the butter in a small casserole and mix in the flour. Gently cook while stirring for a couple of minutes. Quickly and gradually mix in the milk, stirring constantly to form the white sauce. Gently simmer for 5 minutes until it thickens, adding salt, pepper and nutmeg to taste. Let cool slightly.
3. Add the pieces of cooked cauliflower and blend in together with a food processor or mixer until smooth. Then incorporate the eggs one at a time together with the grated parmigiano cheese.
4. Brush 4 ramekins or custard cups with melted butter. Dust with the reserved parmigiano cheese until coated. Fill them almost to the top with the flan mixture.
5. Place the ramekins into a baking pan and fill the pan with boiling water up to half the height of the cups.
6. Place the pan carefully into a preheated 375deg F (180deg C) oven and bake for about 25 minutes. The tops should be barely firm. Remove from oven and hot water and let rest for 5 minutes.
7. In the meantime melt the gorgonzola into the cream over a low flame stirring constantly until completely blended.
8. Pour 3 or 4 tbsp. of the above sauce onto the serving plate and gently unmold the flan on top of it (first running the tip of a knife around the edge of the ramekin).
Add a tablespoonful of more sauce over the top and sprinkle with the chopped walnuts.
if desired squiggle a little honey around the dish and top with a cauliflower floret.