When one thinks of flan, fava beans are hardly ever in the picture. That said, this is the type of flan that can turn some heads and change more than a few minds about flan. Here fresh, flavorful fava beans are transformed into a delicate custard adding a versatile, nutty flavor that is perfect for layering with similarly savory ingredients. The dish is elevated with a Truffle Zest® & Cheese cream and served alongside salty and sweet Patanegra Ham.  


1 kg fava beans

1 liter whole milk

2 eggs

200 g heavy cream, separated

50 g pecorino cheese

50 g parmesan cheese

50 g Truffle Zest® & Cheese seasoning

10 slices Jamon Serrano or Iberico Ham

Salt and pepper, to taste


  1. Preheat oven to 350 F / 180 C.
  2. In a medium saucepan, combine fava beans and milk and bring to a boil. Once boiling, reduce heat to gentle simmer and let cook for 2-3 minutes.
  3. Once fava beans are cooking, use an immersion blender to blend the mixture to a creamy consistency. Taste and adjust seasoning with salt and pepper to taste.
  4. Next, remove ½ cup of fava bean mixture and add to a bowl along with 2 eggs and about ½ cup (100g) of heavy cream and whip until incorporated, then scoop into buttered ring molds or ramekins placed in a larger vessel to keep the contents contained.
  5. Bake in oven for 8 minutes then remove from oven and let cool.
  6. While the flans cool, prepare the pecorino sauce by combining 100g (about ½ cup) heavy cream with 50g of pecorino cheese, 50g of grated parmesan, and 50 g of Truffle Zest® & Cheese in a small saucepan and bring just to a boil. 
  7. Once boiling, blend sauce with an immersion blend and then strain to a fine-meshed sieve to ensure the sauce is smooth with no lumps.
  8. To finish, take a deep place and spread the pecorino sauce at the base, then heat the flan for 30 seconds in the microwave. 
  9. Place flan on top of pecorino sauce, then drizzle additional sauce over the flan.
  10. Finally, arrange slices of ham around the flan and serve. Enjoy!