Pecorino Flans with Tomato Sauce (Pecorino Tortas con Salsa di Pomodoro)

By lorik

Ingredients

• 1 1⁄4 1⁄4 cup olive oil
• 6 6 6 cloves garlic, minced
• 1 1 can 1 (28-oz.) can whole peeled tomatoes, crushed by hand
• to salt and freshly ground black pepper, to taste
• 8 8 8 large basil leaves, roughly chopped
• Unsalted butter, for greasing
• 6 6 6 eggs
• 2 2 1⁄4 1⁄4 cups heavy cream
• 1 1 3⁄4 3⁄4 cups grated Pecorino Romano
• Boiling water, for baking

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

Heat oil in a 12" skillet over medium-high. Cook garlic until golden, 2–3 minutes. Add tomatoes, salt, and pepper; cook until broken down and slightly thickened, 10–12 minutes. Add basil; cook 5 minutes and keep warm.

Heat oven to 300°. Grease six 6-oz. ramekins with butter and place in a 9" x 13" baking dish; set aside. Whisk eggs in a bowl until frothy. Add cream, pecorino, salt, and pepper; whisk until smooth and pour into prepared ramekins. Pour boiling water into baking dish to come halfway up sides of ramekins; bake until golden brown and slightly puffed, about 1 hour 20 minutes. Divide reserved sauce between 6 shallow bowls; invert 1 flan into center of each bowl.