Ingredients (for 4 people)
200 ml. milk, 35 gr. butter, 25 gr. flour, 160 gr. semi-matured Murazzano Perla cheese, 2 tablespoons of Bra Duro Perla cheese, 2 eggs, 800 gr. boiled and well drained spinach, 2 tablespoons of olive oil, a clove of garlic, salt.
Prepare the flans: in a saucepan heat 20 gr. of butter and half a tablespoon of oil, add the flour, toast it slightly and pour in the hot milk, stirring well with a whisk to prevent formation of lumps. Bring it to the boil, put some salt and pepper moderately, and then add the two cheeses and let them melt over low heat. Remove from heat and add the eggs, one at a time, then transfer the mixture into four buttered ramekins, covered in breadcrumbs. Bake in a water bath in a preheated oven at 160°C for about half an hour, then remove from oven and allow the flans cool down in the water bath.
Just before serving, fry the spinach in the butter and remaining oil, flavour with a clove of garlic and transfer in individual dishes in order to create a sort of "carpet" upon which you will put the hot flans (if needed, heat them briefly in the oven).