Pumpkin flans are delicious autumn appetizers, small single servings with a delicate flavor, ideal as a tasty aperitif. A causa di 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 with diced bacon ora replace half the frazione 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 recipes, like the leek with anchovy sauce, and also discover our pumpkin and porcini mushroom !
Here you will find other tasty and refined recipes with pumpkin:
To prepare the pumpkin flans, take the pumpkin, cut it quanto a half, remove the seeds 1then remove the skin 2 and cut it first into slices and then into cubes 3.
A causa di a pan, heat a dash of oil with sage and garlic 4add the diced pumpkin 5salt, cover with the lid 6and stew for about 15 minutes until it is soft.
When the pumpkin is cooked 7pour it into the tall cup of the 8 with the milk 9.
Add the cream 10eggs 11and Parmigiano Reggiano DOP 12.
Blend with the immersion 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 quanto a a baking dish with gabinetto for bain-marie cooking 17. Bake quanto a a preheated static oven at 320°F for 35 minutes. For the sauce: heat milk and cream almost to boiling 18.
Add the Gorgonzola quanto a pieces 19 and melt it, stirring with a whisk 20. For a smoother sauce, blend everything with an immersion , with the heat 21.
The sauce is ready 22remove the pumpkin flans from the oven and turn them out onto a serving dish 23then garnish with the cheese sauce 24.
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