11 qts. water, divided
Salt
3 oz. angel hair pasta (capellini)
3 eggs
1 c. whipping cream
1/2 tsp. grated nutmeg
Freshly ground black pepper
1 c. imported Parmesan cheese
1 1/2 lbs. thin asparagus spears, tough ends cut off
1 1/2 lbs. lg. shrimp, shelled and deveined
6 tbsp. unsalted butter, melted
3 tbsp. lemon juice

Spray 8 (1/2 cup) souffle dished, remekins or custard cups with non-stick spray. Place on rimmed baking sheet and set aside. Bring 8 quarts of water to boil and add 2 teaspoons salt and pasta. Cook 4 to 5 minutes or until tender. Drain well, then pat dry with clean towel. Divide pasta evenly among prepared dishes and set aside.

Combine eggs, cream, nutmeg, 1 teaspoon salt, generous grating of pepper, and 2/3 cup Parmesan cheese in bowl, mixing well with whisk. Pour or ladle mixture into molds, dividing evenly. Sprinkle tops with remaining 1/3 cup Parmesan cheese.

Bake on center shelf at 350 degrees for 20 to 25 minutes until flans are set, slightly puffed and lightly browned. Remove from oven and cool 10 minutes.