Procedure:

Preparation of the molds: Preheat the oven to 180°C. Butter and sprinkle four flan molds with breadcrumbs. Set aside.

1. Preparation of the mixture: In a bowl, mix the mashed potatoes with the grated Parmigiano Reggiano, eggs, melted butter, and half of the sliced black truffle. Season with salt and pepper to taste.
2. Filling the molds: Distribute the mixture into the prepared molds, filling them ¾ full. Place some slices of the remaining black truffle on top of each flan.
3. Baking: Bake in the oven for 20-25 minutes or until the flans are golden and well risen. Meanwhile, prepare the sauce by heating the cream in a saucepan and adding the grated black truffle. Let it flavor on low heat for a few minutes. Adjust with salt and pepper.
4. Presentation: Unmold the flans onto individual plates and serve immediately, accompanied by the warm truffle sauce.

Chef’s Tips:

• Ensure the potatoes are well dried before mixing them with the other ingredients to prevent the mixture from becoming too moist.
• For an even more refined touch, garnish the dish with thin slices of black truffle and a drizzle of extra virgin olive oil before serving.

This black truffle flan promises to delight the most demanding palates, offering a unique taste experience. Perfect for impressing your guests or indulging in a culinary luxury, it is a dish that encapsulates the essence of gourmet cuisine.