Pumpkin flan: the recipe for a delicious aperitif with a delicate taste

He Pumpkin flan is a simple and delicious recipe, ideal as antipasti or for theaperitifto serve with Cream cheese or as you wish. It’s all about the little ones individual portion flans very soft and delicate excellent for a dinner with friends or for Sunday lunch: a light and tasty preparation that will win over your guests.

To make your flan, cook the baked pumpkinbefore mixing it with egg, Parmesan cheesea drop of milk and nutmeg. The thick and creamy mixture will be poured into buttered ramekins, then placed in a saucepan with hot water, for the cooking in a bain-marie, and baked for 40 minutes. Here are the steps to make it perfect.

How to make pumpkin flan

Peel the pumpkin, clean it and cut it into slices 1.

Arrange the slices on the baking sheet lined with parchment paper and add the rosemary, salt, pepper and drizzle with oil 2.

Bake in a static oven at 180°C for 25 minutes. Once cooked, allow the squash to cool slightly 3.

Place the squash in the food processor and add the eggs, parmesan, salt, nutmeg and a teaspoon of milk 4.

Blend to mix all the ingredients well. 5.

Butter the molds and pour the mixture until they are 2/3 full 6.

Place the molds close together on the high-sided baking sheet. Pour hot water into the pan until it touches 2/3 of the mussels 7.

Bake in a static oven at 180°C for 40 minutes. Once the flans are cooked, remove them from the oven and let them cool completely. 8.

Remove them from the mold and decorate them with cream cheese 9.

The pumpkin flan is ready to be served ten.

Advice

Pass the squash mixture through a sieve tight if you prefer it smoother. Also, for a richer preparation, you can add a few pancetta in pieces

You can also serve the pumpkin flan with a gorgonzola cheese fonduecheese sauce or Parmesan pieces, so you can customize the presentation to your liking.

storage

You can store the pumpkin flan in the fridge for 2-3 days inside an airtight container.