Wash, clean and boil the broccoli and carrot in two separate pans for about thirty minutes.

Grease the moulds with the butter.

Add the carrots, 100g of ricotta, 2 tbsp of breadcrumbs, 2 whole eggs, 2 sage leaves, salt and pepper into a mixer or a food processor. Blend until it has a smooth consistency and add two tablespoonfuls into each mould.

Rinse the mixer/food processor bowl and repeat the same method with the broccoli, i.e. blending it with 100g of ricotta, 2 tbsp of breadcrumbs, 2 whole eggs, 2 sage leaves, salt and pepper.

Add 2 tablespoonfuls of the mixture into each mould, on top of the carrot mixture.

Level off evenly and cook for 45-50 minutes at 160° in a preheated oven in a bain-marie (put the moulds in a deep oven-proof dish, pour hot water into the dish so that the moulds are half immersed – or, if your oven has this feature, use the bain-marie setting).

Pour the grated cheese into a small saucepan and, over a low heat, let it melt, gradually adding in the milk and mixing with a whisk (slowly add the milk until it has the desired consistency). Turn off the heat and add salt, pepper and a pinch of nutmeg.

Turn the flans out onto the plates, pour the creamy cheese sauce on top, add a slice of Prosciutto di San Daniele and some pink peppercorns.