Method
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01 /
Peel and seed the pumpkin, cut it into pieces of similar size.
Place them on a baking sheet covered with aluminium foil and add rosemary needles, salt, a drizzle of extra virgin olive oil and a clove of garlic.
Put the pumpkin in the oven at 180°C for 45 minutes, until it is coloured and very soft in consistency.
Remove the garlic and rosemary and blend it until it is creamy.
Put the pumpkin pulp, cream, Parmigiano Reggiano, eggs, salt, pepper and a grating of nutmeg in a bowl.
Mix vigorously with a whisk until the mixture is smooth and even.
Grease individual moulds and fill them with the pumpkin cream.
Take a baking tin and put a paper kitchen towel on the bottom, this is to avoid the moulds shaking during cooking.
Place the moulds in the baking tin and add water to it, until it reaches half of their height.
Cook in the oven at 160°C for 20 minutes, until the flans are slightly golden.
Prepare the Parmigiano Reggiano sauce.
Heat the milk in a saucepan and add the cornstarch that you have previously diluted with a drop of cold water.
Let it thicken for a couple of minutes, add the Parmigiano Reggiano and let it melt over a low heat, stirring gently.
Serve by turning the moulds upside down on serving dishes and pouring the Parmigiano Reggiano sauce over the flans. You can finish to your liking with a slice of confit squash.
We used Delica pumpkin, you can use another variety to your liking, but it is important that it has firm flesh.
Ingredients for 4 people
400 g pumpkin (weighed with skin and seeds)
150 g fresh cooking cream
4 eggs
40 g Parmigiano Reggiano
Salt and pepper
For the Parmigiano Reggiano sauce:
100 ml fresh milk
40 g Parmigiano Reggiano
1 teaspoon of cornstarch
Salt and pepper
