Broccoli flans with cheese cream

I often make vegetable flans as starters or mains with cured meats or cheese. Prepare ahead, even cooked, then freeze or microwave to warm. I used an air fryer; a normal oven is fine.

INGREDIENTS FOR 6 FLANS

500 g STEAMED OR BOILED BROCCOLI

3 EGGS

50 g GRATED PARMESAN

150 g RICOTTA

100 g FONTINA, CACIOTTA OR MOZZARELLA

SALT

PEPPER

CHEESE SAUCE

125 ml COOKING CREAM

50 g GRATED PARMESAN

60 g MILK

SALT

PEPPER

I steamed 2 bunches of broccoli and weighed 500 g.

I reserve 6 florets, browning with oil, salt and pepper, and process the rest.

I add eggs and ricotta to broccoli.

I mix, salt and pepper.

I lightly grease paper or aluminium moulds, coat with breadcrumbs if wanted and half-fill, making a central hollow.

I add coarsely grated cheese or a cube of cheese that will melt.

I cover with more mixture, level and add Parmesan and oil.

I cook in an air fryer preheated to 175°C for about 25 minutes, watching, or in a normal oven.

I gently melt cream, grated Grana and milk to a semi-thick sauce, season with salt and pepper and blend or sieve if wanted.

I put sauce on the plate, add the flan, more sauce, browned broccoli and oil. Cutting reveals melting cheese.