Flan of 24-month Parmigiano Reggiano, cardoons, egg cooked at low temperature with hazelnut biscuit (cooking jar)

Preparation time 30 minutes
Serves 2 people


Parmesan cheese 24 months 120 gr.
35% cream 85 gr.
Cleaned thistles 40 gr.
Whole egg 1
Albumen 1
Boiled potatoes 15 gr.
Shallot 8 gr
Olive oil to taste
White pepper to taste

For the biscuit:
24-month Parmesan cheese
Chopped and toasted hazelnuts 100 gr
Salt 2 gr
Water 14 gr
Maltodextrin 17 gr

Start by peeling the cardoons and soaking them in a solution of water and lemon. In the meantime, we can steam the eggs at 68 degrees for 30 minutes. At the end of cooking, keep them warm in water at 50 degrees.

In a large saucepan heat the oil with the shallot and cook the cardoons, drained and rinsed from the acid solution, with a lid on a moderate heat, adding water or vegetable stock if necessary. Finish cooking and allow to cool.

In a small saucepan bring the cream to 65 degrees and with the help of an immersion blender add the 24 month Parmesan cheese. Place all the ingredients in the Bimby and blend at maximum speed for two minutes, add salt and pepper to taste.

Transfer 90/100 g of this cream into our jars, which we will then close and steam pasteurise for 2 hours at 90 degrees. With this technique our flan can be stored for more than 20 days in the fridge.

For the biscuit, cool the dried fruit and cut it to the desired size in a cutter. Add all the ingredients in a container and mix them together. Spread between two sheets of paper with the help of a rolling pin and bake in the oven for 25 minutes at 130 degrees.

Many thanks to Chef Noel Lapedota of Ristorande ‘Vetro’ (at the Giardini Margherita greenhouses).

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