Parmesan Flan

• preheat oven to 350
• Put milk and heavy cream in saucepan
• add cornstarch and water mixture
• add whole pealed garlic clove, salt, pepper and nutmeg
• warm milk on low flame until hot but not boiling
• whisk eggs
• slowly add milk mixture to eggs being careful not to cook the eggs
• strain through fine sieve
• blend in freshly grated parmesan cheese and gently mix until cheese is melted
• grease 4 ramekins with spray or butter
• fill ramekins 3/4 of the way up
• put ramekins in a baking dish and then pour boiling water into baking dish until water is half way up ramekins. Be careful not to get water in flan.
• place on baking sheet in oven for 20 minutes until flan is set
• remove from oven and remove ramekins from water bath. Allow to rest for 15 minutes then turn ramekin over plate to release flan from ramekin. If it is a little stuck use a knife to gently run around edge of flan to release it from ramekin.

Blistered Tomatoes

• Heat olive oil in pan over medium heat
• add tomatoes, salt and pepper - Be careful, they wil splatter as they cook
• shake tomatoes in pan until starting to brown and soften

Serve Parmesan Flan with Tomatoes, Arugula dressed with balsamic vinegar and olive oil and slices of Prosciutto di Parma (optional)