Put the cream into a saucepan.
Dissolve the potato starch in 1 tbsp water and add it to the  cream, stirring carefully.
Add a little salt, freshly ground pepper and a touch of nutmeg.
Place the saucepan on the stove and bring to a boil.

In the meantime, whisk the eggs with the grated Parmigiano Reggiano together.
Once the cream has reached a boil, remove it from heat and add a little bit the beaten eggs. Stir quickly to bring the eggs up to temperature.
Slowly add the remaining cream, stirring carefully.

When the mixture is ready, grease the aluminum flan molds with butter or nonstick spray.
Then spoon the flan mixture into the molds, leaving ½ inch of space at the top.
Place the molds in a high-sided baking dish that can be used as a bain marie: add the water - being careful not to let the flans get wet  - and bake in a 300° F oven for 20 minutes.

While the flan is cooking, prepare crispy Parmigiano-Reggiano wafers.
Place a tablespoon of grated Parmigiano-Reggiano on a sheet of parchment paper and flatten, giving it the shape of a circle: put in the microwave for 1 minute. (The cooking time will depend on the setting of the microwave, however the cheese should melt completely.)

Then remove the cheese crisp from the parchment paper, being careful not to burn yourself with the cheese because it is very hot.
Wait a few moments, then shape the wafer as you like. Try pinching it in the center to make a flower.
When the flans are done cooking, let it cool for 5 minutes, until firm.

Remove them from the molds and plate them: serve with a couple drops of balsamic vinegar and a Parmigiano-Reggiano crisp.

Food History

Parmigiano-Reggiano is a DOP (Protected Denomination of Origin) cheese made of whole cow's milk from two milkings, one of which is partially skimmed.
Cylindrical in shape with a slightly convex sides, wheels of Parmigiano-Reggiano have a diameter ranging from 14 to 17 inches, with a height of 7 to 9 inches, and a weight of 50 to 99 lbs.
It is recognizable by the markings on the rind and its unmistakable dots: the taste of Parmigiano-Reggiano is fragrant, delicate, savory but not spicy.
This cheese works well as an ingredient in recipes, but can also be enjoyed alone. It is fun to taste cheeses of different ages (18 months, more than 24 months, more than 30 months) side-by-side.
This famous Italian cheese has ancient origins and was written about by such Romans authors as Columella, Varrone and Marziale, who described a cheese from Parma with characteristics similar to Parmigiano-Reggiano.
In the mid-1300s, Giovanni Boccaccio, in his “Decameron,” describes serving macaroni and ravioli with Parmigiano Reggiano
The Consortium of  Parmigiano-Reggiano, founded in 1934, is composed of cheese producers in the provinces of Parma, Reggio Emilia, Modena, Mantua and Bologna, which are the traditional production areas.

Other suggested recipes

• Bacon and mushroom flan
• Langoustine and porcini mushroom flan
• Cabbage flan