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Pasqualina flan di Pasqualina con Fonduta

Pasqualina Flan or flan di Pasqualina con Fonduta



flan di Pasqualina con Fonduta or Pasqualina Flan for Easter with Baby Kale, Spinach and Quail Eggs with Fondu Sauce: Torta Pasqualina revisited with step by step images!
Course Main
Cuisine Canadian
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 12
Author Valerie Lugonja

Ingredients

Ingredients for Flan:

  • 1 kilo Spring greens: 500 grams organic baby spinach and 500 grams organic baby kale
  • 100 grams onion (½ medium) , minced
  • 1 clove garlic , whole
  • 1 teaspoon dried marjoram (5 grams)
  • 3 tablespoons olive oil (45 grams)
  • 1 tablespoon butter (15 grams)
  • 600 grams fresh cow Ricotta (2 ½ cups) (see note)
  • 2 organic know-your-farmer eggs
  • 50-75 grams Parmigianino Reggiano ( 1/4 cup) , grated
  • ½ teaspoon ground white pepper
  • ½ teaspoon freshly ground whole nutmeg (about ½ a nutmeg)

Ingredients for Surprise Inside:

  • 12 quail eggs

Special Material Required

  • 12 half cup ramekins
  • large casserole or two small for bain marie (must hold 12 ramekins); ensure sides of ramekins can be immersed half way in water inside of container(s)

Ingredients for Fonduta Sauce:

  • 200 grams Italian Fontina , removed from crust, at room temperature covered by plastic wrap, cubed (I prefer Danish Fontina - completely different and the traditional Fonduta is made with Italian)
  • 200 grams cream
  • 1 egg yolk

Garnish

  • Flat leafed parsley or chives

Instructions

Instructions for Preparing Greens:

  1. Wash and spin-dry spinach and kale leaves; mince onion
  2. In large sauté pan, place 3 tablespoons olive oil, garlic clove and 1 tablespoon butter with the onions; sauté at medium heat until onion is translucent (2-3 minutes)

  3. Add spinach, baby kale and marjoram to pan, in two batches; sauté until wilted then cook gently for about 15 more minutes, until all stems are tender
  4. Place greens in colander; set aside to cool and drain

Instructions for Preparing Cheese Filling:

  1. In large bowl, combine fresh cheeses (or ricotta and yogurt); stir to completely combine
  2. Place eggs, pepper, nutmeg and grated Parmesan into soft cheese mixture; mix well until completely combined

Instructions for Making the Filling in the Thermomix

  1. Instructions for Making the Filling in the Thermomix are detailed in a separate recipe, at the very bottom of this post

Putting it all Together:

  1. Finely chop and gently squeeze cooled greens; add to cheese mixture, stirring to fully incorporate
  2. Taste, adjust seasonings; set aside

Prepare Flan Ramekin dishes:

  1. Butter each thoroughly

Instructions for Making the Pasqualina Flans

  1. Preheat oven to 350F
  2. Place scant ¼ cup filling, or 3 tablespoons filling into each ramekin; create hole in middle, one at a time
  3. Crack quail egg gently into small bowl; pour completely into prepared hole in middle of filling
  4. Using pointer finger, move filling around to nestle entire quail egg into filling without albumen spilling over top; repeat with remaining 11 ramekins
  5. Using 2 tablespoons, or ½ quarter cup of filling, cover each egg; gently smooth filling over surface to edges of container
  6. Repeat until all 12 ramekins are filled

Iinstructions for Baking in Oven in Bain Marie

  1. Boil water on top of stove to fill bain marie; place ramekins into one large casserole or two small
  2. Place casserole very near oven to avoid moving far filled with scalding water; pour hot boiled water to halfway up sides or ramekins
  3. Place in middle rack of oven and steam bake (bain marie) for 50 minutes, or until each puffs in the middle and pushes back, like a cake, when touched

Instructions in Steaming with Thermomix

  1. Set time to 50 minutes, temperature at Varoma and speed at 2; place ramekins in upper and lower shelf of Varoma, or until each puffs in the middle and pushes back, like a cake, when touched

Instructions for Fonduta (make while flans steam)

  1. Add cheese and cream to saucepan over double boiler; slowly melt cheese over medium heat and stir until smooth and creamy
  2. Gently stir in yolk, stirring continuously, until it is completely incorporated and sauce is thick, voluminous and velvety
  3. Ladle hot over warm flans on serving platter; garnish with parsley or chives and serve immediately

Instructions for Serving Flans:

  1. Cool for 10 minutes; loosen around sides of fan and invert onto serving plate
  2. Plate immediately, ladle Fonduta over warm flans on serving platter; garnish with parsley or chives and serve immediately