Pumpkin flan

Name: Pumpkin flan
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: Delica pumpkin cleaned 10.6 oz; Parmigiano Reggiano PDO cheese to grate 3 spoonfuls; Garlic 1 clove; Sage to taste; Whole milk; Fresh liquid cream 0.6 cup; Eggs 3; Gorgonzola cheese 7.1 oz; Whole milk 1 ½ tbsp; Fresh liquid cream ¼ cup; Butter to taste

Gluten Free
Vegetarian

Difficulty: Average
Prep time: 20 min
Cook time: 50 min
Makes: 8 pezzi
Cost: Low

PRESENTATION

Recipe by
Cooker Girl

Pumpkin flans are delicious autumn appetizers, small single servings with a delicate flavor, ideal as a tasty aperitif. In contrast to the sweet taste of the pumpkin pulp, we garnished the flans with a Gorgonzola cream, a blue cheese with a strong flavor. This recipe lends itself to numerous variations: for example, you can enrich the filling of the pumpkin flan with diced bacon or replace half the dose of Parmigiano Reggiano DOP with Pecorino. If you prefer to keep it lighter, you could make a goat cheese cream using only milk. Color your table by preparing many different flan recipes, like the leek flan with anchovy sauce, and also discover our pumpkin and porcini mushroom flan!

Here you will find other tasty and refined recipes with pumpkin:

Pumpkin and paprika soufflé with burrata cream
Mini pumpkin bavarois with Parmesan sauce
Pumpkin cubes in air fryer

INGREDIENTS

for 8 flans: Delica pumpkin 10.6 oz (300 g) - cleaned; Parmigiano Reggiano PDO cheese 3 spoonfuls - to grate; Garlic 1 clove; Sage to taste; Whole milk (150 g); Fresh liquid cream 0.6 cup (150 g); Eggs 3

for the Gorgonzola fondue: Gorgonzola cheese 7.1 oz (200 g); Whole milk 1 ½ tbsp (20 g); Fresh liquid cream ¼ cup (50 g)

to grease the molds: Butter to taste

Preparation

How to prepare Pumpkin flan

To prepare the pumpkin flans, take the pumpkin, cut it in half, remove the seeds 1, then remove the skin 2 and cut it first into slices and then into cubes 3.

In a pan, heat a dash of oil with sage and garlic 4, add the diced pumpkin 5, salt, cover with the lid 6, and stew for about 15 minutes until it is soft.

When the pumpkin is cooked 7, pour it into the tall cup of the mixer 8 with the milk 9.

Add the cream 10, eggs 11, and Parmigiano Reggiano DOP 12.

Blend with the immersion mixer 13 to obtain a smooth and fluid mixture 14. Butter 8 aluminum molds of 4.23 oz 15.

Pour the mixture inside up to one finger from the edge 16. Place the molds in a baking dish with water for bain-marie cooking 17. Bake in a preheated static oven at 320°F for 35 minutes. For the sauce: heat milk and cream almost to boiling 18.

Add the Gorgonzola in pieces 19 and melt it, stirring with a whisk 20. For a smoother sauce, blend everything with an immersion mixer, with the heat off 21.

The sauce is ready 22, remove the pumpkin flans from the oven and turn them out onto a serving dish 23, then garnish with the cheese sauce 24.

Storage

You can store the pumpkin flans without sauce in the refrigerator for up to 2-3 days in an airtight container or covered with plastic wrap. It is possible to freeze the flans if fresh ingredients have been used.

Advice

If you want a smoother mixture, you can strain the batter before pouring it into the molds.

Color your table with flans of different colors by varying the fillings with beets, tomatoes, spinach to create a tasty aperitif!

If you prefer an even stronger flavor, replace half the dose of Parmigiano Reggiano DOP for the filling with Pecorino!

For the translation of some texts, artificial intelligence tools may have been used.