Pumpkin flan, a surprising autumn starter

Despite what its name suggests, this pumpkin flan is not a dessert. It’s actually a very tasty autumn appetizer that can be served hot or cold. Indeed, the technique of baking a flan with milk (or cream) and eggs can also be used by adding a salty main ingredient, thus creating a surprising recipe.

Additionally, a large tray and individual flan molds are required. The indicated portions reach for about 5-6 units.

Start by cooking the pumpkin:

Peel the pumpkin, remove the heart with a spoon and discard, cut the rest into not very large cubes. Season according to preference, for example with sage and pepper. Salt very lightly, since the recipe has a lot of cheese.

Boil the pumpkin in water for about 15 minutes until tender. Alternatively cook it in a steamer, this process may require a few extra minutes. It is also possible to fry it and cook it over very low heat in a covered pot, stirring occasionally to prevent it from sticking or burning.

In all cases, mash it with a fork when it’s ready, until getting puree. Reserve and let it cool down.

Prepare the pumpkin flans:

Mix the eggs and milk. Add the pumpkin puree and grated cheese, and combine until smooth. Grease the molds, fill them with the mixture and place them in a bigger form. Add 1 cm of water to the form. Preheat the oven at 180 degrees and bake for about 35 minutes.

Prepare the gorgonzola sauce:

Just before serving the flans, melt the gorgonzola in a small saucepan. Add eventually a bit of milk little by little, just enough so that the sauce is not too thick, but not too runny either. Season with ground pepper.

Serving:

Bottoming out a mold directly on the plate, thanks to having buttered it before baking, the flan should slide through it without problems. Bathe with some sauce.

Tips and tricks:

1. For the grated cheese, use Parmigiano Reggiano, Pecorino Romano, Grana Padano, etc.
2. The pumpkin flan has a rather delicate flavor, which is why it’s interesting to pair it with the more determined and strong flavor of the gorgonzola. But it’s perfectly fine to use some softer cheese if you prefer.
3. It’s possible to replace part of the milk with cream, both for the flan and for the sauce.
4. The cooking method of the molds inside a form with a little water is known as “bain-marie”.
5. The amount of pumpkin is indicated is without skin or heart.
6. If you have leftover pumpkin, you can take the opportunity to make a curry pumpkin cream or an Argentinian meat and pumpkin pie.