40 minutes

eggs, 6
Béchamel sauce, 33,8 fl. oz
boiled broad beans, 10,6 oz
extra virgin olive oil
one clove of garlic
a pinch of salt
grated Parmigiano Reggiano cheese, 5,3 oz


Bring 500cl of milk to boil and season with salt, black pepper and nutmeg. Melt 25g of
butter in a small saucepan, add 25g of flour. Brown flour for a few minutes
then add milk and cook for 3 – 4 minutes. You can replace milk with
the same quantity of broth (vegetable, fish or meat) for a low-fat recipe and a more silky
consistency but this will produce a less substantial structure . Beat the egg together with Parmigiano Reggiano cheese. Sautée the beans in a pan with oil and a garlic clove then add them to the mixture and smooth in a
blender. Add the Béchamel sauce. Divide the mixture into greased and floured moulds. Bake at 170° for 25 minutes.
Buy strips or thick slices of bacon of half a centimetre thick. Cover a baking dish with greaseproof paper,
lay bacon slices on top and then cover them with another piece of greaseproof
paper. Put some weights on top of the baking dish – you can also use a casserole dish
as a weight – and then put the baking dish into preheated oven. When crispy remove it from the
oven and uncover it to prevent the fat that has accumulated from softening it. Remember that the
flans, although they are not soufflés, will deflate after a while (if they
do not, this means that you have used too much flour) so try to serve them quite quickly
after removing them from the oven. Arrange them on a plate and put the
bacon crisps on top with the pieces of primo sale around the sides.

Thanks to: Food Emilia