Savory Ricotta Flan with Lemon and Basil (Italian Appetizer)

Method10 steps

1. 1

   Step 1: If the 300 g ricotta is wet or soft, drain it in a fine sieve over a bowl in the refrigerator for at least 30 minutes, until firm and well drained. Transfer the firm ricotta to a large bowl and smooth it with a fork.

   Drain wet ricotta if needed · 30 minUses 300 g ricotta cheese

   
2. 2

   Step 2: Crack the 1 medium egg into the smoothed ricotta from step 1. Mix until evenly combined.

   Uses 1 medium egg · Firm smoothed ricotta from step 1

3. 3

   Step 3: Wash the medium organic lemon and finely grate its colored zest, avoiding the white pith. Add all the zest and 80 g grated Parmigiano Reggiano to the ricotta-egg mixture from step 2 and stir well.

   Uses Zest of 1 medium organic lemon · 80 g grated Parmigiano Reggiano · Ricotta-egg mixture from step 2

   
4. 4

   Step 4: Finely chop all 10 fresh basil leaves and stir them into the cheese-and-lemon mixture from step 3.

   Uses 10 fresh basil leaves · Cheese-and-lemon mixture from step 3

   
5. 5

   Step 5: Measure the 2 tbsp extra virgin olive oil and reserve a little in a small bowl for greasing the four molds. Stir the remaining oil into the basil-ricotta mixture from step 4. Season with salt and ground black pepper to taste and mix until smooth.

   Uses 2 tbsp extra virgin olive oil, divided after measuring · Basil-ricotta mixture from step 4 · Salt, to taste · Ground black pepper, to taste

6. 6

   Step 6: Preheat the oven to 180°C (350°F). Lightly grease four small oven-safe ramekins with the oil reserved in step 5.

   Uses Small reserved share of the same 2 tbsp olive oil from step 5

   
7. 7

   Step 7: Divide all the seasoned flan mixture from step 5 between the four greased ramekins from step 6, filling them about three-quarters full to leave room for rising.

   Uses All seasoned flan mixture from step 5

8. 8

   Step 8: Bake the filled ramekins from step 7 at 180°C (350°F) for about 20 minutes, until the centers are set, the tops are lightly golden and the center reaches 71°C (160°F).

   Bake ricotta flans · 20 minUses Four filled ramekins from step 7

   
9. 9

   Step 9: Let the baked flans from step 8 rest for a few minutes, then carefully unmould onto plates. Garnish with extra fresh basil leaves if desired.

   Uses Baked flans from step 8 · Optional extra basil leaves for garnish

10. 10

    Step 10: Serve the four unmoulded flans from step 9 lukewarm. Refrigerate any leftovers promptly.

    Uses Four unmoulded flans from step 9