Method:Prepare the béchamel sauce in the normal way and add the eggs, starch and grated Parmesan cheese.
When the mixture has cooled down a little, add the sliced asparagus.
Grease the moulds, cover with breadcrumbs and half fill with the mixture.
Insert a cube of Taleggio cheese into the middle of each. Add another layer of the mixture, leaving a rim of one centimetre.
Bake in the oven at 160°C for 15 minutes.
FOR THE FONDUE : heat together 120 g cream and 30 g milk. Before it begins to boil, add the Taleggio cheese cut into very small pieces. Melt the cheese, mixing with a spoon, and cook until the cream becomes smooth and glossy. Serve the flans on a plate covered with a spoonful of fondue.
VARIATION : you can make the same flan using pear instead of asparagus.
AICI – Associazione Insegnanti di Cucina Italiana
Eleonora Caprio’s recipe