As partners and kids prepare to spoil mom for Mother’s Day, Nancy’s is here to help little hands create some delicious dishes to serve mom in bed on Sunday, May 8. We even tapped Portland, Oregon-based restaurant owner and award-winning celebrity chef Cathy Whims to create a recipe for the most aspiring young chefs.
All of these recipes include Nancy’s Probiotic Foods which are full of a variety of nourishing probiotics to support gut health, immunity and serotonin production. The Kesey family, who owns and operates Springfield Creamery in Eugene, Oregon, has a history of… well, making history. They were the first to put L. acidophilus in their flagship Nancy’s Yogurt, back in 1970. Today, Nancy’s Probiotic Foods has a full line of probiotic cultured dairy and plant-based products, including organic and natural Yogurt, Kefir, Cottage Cheese, Cream Cheese, Sour Cream, and Oatmilk Non-Dairy Yogurt. Nancy’s products are available in all 50 states throughout the U.S.
Nancy’s Cream Cheese & Parmesan Sformato (flan)
Recipe by: Chef Cathy Whims, Nostrana (Portland, OR)
Serves: Six servings
- 2 Tbsp. unsalted butter (plus some for buttering pan)
- 2 Tbsp. flour
- ⅔ C milk, warmed
- 3 large eggs
- ½ C Parmigiano-Reggiano cheese, freshly grated
- ⅔ C Nancy’s Cultured Cream Cheese
- 1 bunch asparagus (trimmed)
- ½ bunch watercress whole sprigs (slightly stemmed)
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 Qt Boiling water
- 1 Tbsp. Lemon Juice
- 2 Tbsp. Olive Oil
- Salt & Pepper to taste
Preheat the oven to 375 degrees.
Butter an 8” pyrex square or 9” bread pan. Chill in the refrigerator just until butter is cold. Butter the pan again to ensure easy unmolding. Bring quart water to a simmer for the water bath.
Prepare béchamel sauce: Melt butter in a small saucepan. Add flour and stir over low heat for a minute or two. Remove from heat and whisk in warm milk. Return to medium heat and bring to a boil, whisking all along until mixture thickens, 3-5 minutes. Remove from heat.
Place béchamel in a food processor, add cream cheese and parmesan, and process until smooth. Add eggs, salt and pepper and process again until smooth, scraping sides if need be.
Pour mixture into buttered pan and place the pan in a larger roasting pan (needs 2” lip). Into the outer pan, pour in enough simmering water to reach about up to 1 inch up the sides of the pan. Cover the roasting pan with aluminum foil and bake until just set, about 25 minutes (or until the knife inserted in the center comes out clean). Sformato can be made a day in advance.
While sformato is baking, prep asparagus and watercress.
For asparagus, boil 1-2 inches of water in a large saute pan, add 2 tsp. salt and submerge asparagus, cooking till crisp-tender, about 6 minutes. Remove from water and drain carefully.
For vinaigrette, in a small bowl blend olive oil and lemon with salt and pepper. Place asparagus on a plate and dress with vinaigrette.
When sformato is done, let it rest for 10 minutes. Run a knife around the sides of the pan and tap sides to loosen. Place your serving platter on top of the sformato and flip the pan to unmold. Garnish with dressed asparagus and decorate with watercress sprigs.