Zuccini Flan with Parmesan Topping Sauce

Directions

• Zucchini Flan
• In a large pan cook shallot and chopped zucchini with a drizzle of extra virgin olive oil until tender. Set aside and let it cool for 10 minutes.
• In a large blender, blend together zucchini with basil, 2 egg yolks, Parmesan, salt, black pepper and cream. If while blending you notice that the mixture isn’t smooth enough add 50 more grams of cream and keep blending until smooth. Transfer the mixture to a large bowl.
• In a medium bowl whip egg whites and then add them to the zucchini mixture, little by little and mix it gently.
• Grease 6 baking molds with butter and sprinkle some flour inside. In this way the flan will not stick to the baking molds while cooking and it won’t break when turned upside down on a plate.
• Fill the baking molds with the zucchini mixture, but not until the top, because the mixture might overflow while baking.
• Preheated the oven at 160° C. Place the molds into a baking dish. Now, fill up the baking dish with water (I Used about 1L of water or a little bit more). This type of cooking is called bain-marie (bagnomaria) and it will gently cook the flan giving them a soft texture.
  Bake the flan for about 50-60 minutes. Once ready, remove the baking dish from the oven and let the zucchini flan cool in the bain-marie for a few minutes. When you are ready to serve, turn them upside down on a plate.
  
• 
  Parmesan Sauce
• While baking the flan, prepare the Parmesan topping cream making bechamel sauce. When the bechamel sauce is ready, remove it from the heat, add the Parmesan and keep stirring it until it melts.
• In a small bowl mix the egg yolk with cream until well combined. Then, add it to the bechamel sauce and mix it well.
• Keep the Parmesan sauce warm and pour it on top of the zucchini flan before serving.