Cheese Flan with Tomato Arugula Salad

Ingredients

• 150 g ricotta
• 150 g whipping cream
• 2 Eggs
• 2 egg yolks
• Salt
• Pepper (freshly ground)
• 6 tomatoes
• 1 bunch arugula
• 1 Shallot
• 1 Garlic clove
• 6 tbsp Olive oil
• 1 tbsp balsamic vinegar
• Salt
• Pepper (freshly ground)
• 4 heat‑proof ramekins (150 ml each)
• butter (for the ramekins)

Instructions

1. 1.

   Whisk ricotta with cream, eggs and yolks thoroughly; season with salt and pepper and pour into buttered ramekins. Place in a baking dish, add boiling water until the ramekins are 2/3 submerged. Bake at 200 °C for 25–30 minutes until set.

2. 2.

   Clean tomatoes, briefly blanch, shock, peel, quarter, deseed and dice. Wash arugula, dry by shaking, remove thick stems. Set aside a few leaves; cut the rest into strips. Peel shallot and garlic; finely mince.