A rich cream sauce that pairs well with red wine. Perfect atop sformatino, especially with my Broccoli Sformatino.

Pecorino Cream Sauce

¾ cup (185 milliliters) heavy cream
½ cup (120 milliliters) finely grated pecorino cheese
¼ cup (60 milliliters) grated Parmesan cheese
pinch grated nutmeg
½ teaspoon (2.5 milliliters) fresh lemon zest
pinch salt and pepper 

Directions

1. Place cream in a shallow sauté pan and, over medium-high temperature, reduce by half. Add cheeses, nutmeg, lemon zest, salt, and pepper. Stir and cook until the cheese melts into the sauce. Serve immediately with the flans, reserving a bit to use as a top garnish with the broccoli florets.