Parmigiano-Reggiano Flan

Preparation : Preparation : Preheat your oven to 325°F. Bring cream to boil, being careful not to boil over the side of the pot. Removepot from the stove, add cornstarch and eggs, one at a time but beating briskly.Add the cheese and continue beating just until the cheese is incorporated.Carefully pour into buttered and lightly floured ramekins or a muffin pan. Bake for 20 to 22 minutes until lightly browned on top. Loosen around the edgeswith a knife, and turn out onto individual plates. Top with sauce. Makes about 8 servings, depending on the size of your ramekins.