Recipe Piccole creme budini & flan by Bérengère Abraham and Valérie Lhomme Photography - Valérie Lhomme       Preparation time: 15 minutes Cooking time: 30 minutes Resting time: 15 minutes Serves 4/6 Parmigiano flan 1 egg 3 egg yolks 25 cl cream (35% fat) 25 cl whole milk 1 large pinch freshly grated nutmeg 100 g finely grated Parmigiano reggiano 4 drops truffle infused extra virgin olive oil salt and freshly ground pepper Truffle infused arugola essence  1 bunch of arugula 4 tablespoons extra virgin olive oil 2 drops truffle infused extra virgin olive oil Preheat the oven to  150 °C (300 °F) and insert a baking pan half filled with water. In a small bowl combine the egg and egg yolks. Add the cream, milk, grated nutmeg, salt and pepper and beat well. Add the grated Parmigiano and the truffle infused oil and mix again. Divide the batter among 4 or 6 ovenproof ramekins and place them in the water bath, positioning them so that they do not touch one another. Cook for 30 minutes. Prepare the truffle infused arugula essence: Bring 10 cl of water to a boil. Wash the arugula, pat it dry and purée in a food processor with half of the boiling water, the olive oil and the truffle infused olive oil. Add a little extra water if necessary to give the sauce a fluid consistency. Remove the Parmigiano flans from the oven and allow them to cool for approximately 15 minutes.  Serve warm with a drizzle of the truffle infused arugula essence.