Bettelmatt Flan

The Bettelmatt Flan is a refined dish featuring Bettelmatt cheese, a DOP dairy product from the high Val Formazza, in Piedmont. This cheese is obtained only in the summer, with the milk of cows grazing in the Alps above 1800 meters of altitude, and for this reason, it is quite rare and precious. The recipe I will present is a reinterpretation that seeks to enhance its unique flavor without overwhelming it with too invasive ingredients.

Ingredients

• 300 g of Bettelmatt cheese
• 250 ml of fresh cream
• 4 eggs
• Salt and pepper to taste
• Butter and breadcrumbs for the molds

Preparation

1. Preheat the oven to 160 °C and butter individual portion molds, then sprinkle them with breadcrumbs. This will help to create a crispy crust on the outside of the flans.
2. In a large bowl, beat the eggs with a pinch of salt and pepper until you have a homogeneous mixture.
3. Grate the Bettelmatt cheese and add it to the eggs, mixing well to distribute it evenly.
4. Heat the cream in a saucepan until it almost boils, then pour it slowly into the egg and cheese mixture, stirring continuously to prevent the eggs from curdling.
5. Divide the mixture into the molds, filling them about 3/4 full.
6. Cook in a bain-marie in the oven for about 30-40 minutes or until the flan is golden and firm to the touch.
7. Allow to cool slightly before unmolding and serving, if desired, with chestnut honey or a berry sauce for a sweet-salty contrast.

Curiosity

Bettelmatt cheese not only has a rich and complex flavor that varies slightly depending on the specific Alpine herbs the cows feed on, but it also has a fascinating history, rooted in Alpine traditions and ancient pastoral practices. Being able to keep this product alive over the centuries testifies to the importance of biodiversity and the connection between food and its territory of origin.