Flan di zucca - Pumpkin flan
Prep Time:
90 minutes
Serves:
Level:
4 to 6
Intermediate
Category:
Vegetarian
Share to
About the Recipe
Flan di zucca is a baked pumpkin custard, light and creamy, set in a bain-marie. Japanese pumpkin is roasted until soft, then mixed with cream, milk, eggs and sharp Pecorino Toscano. The flan is silky, the cheese brings a bright saltiness against the pumpkin's natural sweetness. Unmould onto a plate, top with a warm pecorino cream sauce, and serve with toasted bread. Simple, elegant, and it tastes like it took longer than it did.
Ingredients
· 450g Japanese pumpkin, cut into wedges
· 100ml milk
· 200ml pouring cream
· 4 whole eggs
· 150g Pecorino Toscano, grated
· Salt and pepper
Preparation
· Roast the pumpkin: Wrap the pumpkin wedges in foil and cook them in the oven at 160°C until soft, approximately 30 minutes.
· Prepare the Pecorino sauce: In the meantime, bring 100ml of cream to a boil, then remove from the heat and whisk in 100g of grated Pecorino Toscano until smooth. Season with salt if needed.
· Make the pumpkin puree: Once the pumpkin is cooked, let it cool down, then scoop out the flesh and press it with a spoon to obtain a smooth puree.
· Prepare the flan mixture: Mix the pumpkin puree with the remaining cream, the milk, the eggs, and the remaining grated Pecorino Toscano. Add salt and pepper to taste.
· Fill the ramekins: Spray six ramekins with oil spray and fill them to three-quarters with the flan mixture.
· Cook in a bain-marie: Place the ramekins in a bain-marie and cook them in the oven at 140°C for about 20 minutes, or until the flan solidifies.
· Serve: Remove the ramekins from the oven, let the flans cool to a warm temperature, and gently unmould them onto plates. Add a generous amount of pecorino sauce and enjoy with toasted bread.