PUMPKIN AND PARMESAN FLANS

The pumpkin and parmesan flans are savory puddings made with pumpkin, eggs, parmesan, milk, salt, pepper, nutmeg and rosemary.

Easy and quick to prepare, tasty and tender, they can be enjoyed as an aperitif or as a starter.

Level of difficulty: easy
Preparation time : 20 min
Rest time : -
Cooking time : 1 hours
Total time : 1 20 h min
6 people
500 g (1 pound) pumpkin pulp
4 eggs
100 g (1 cup) grated Parmesan
1 tablespoon of milk
salt pepper
rosemary / nutmeg

Preparation:

  • Slice the pumpkin or pumpkin, remove the skin and seeds with a knife.
  • Cut into slices and place on a baking sheet lined with parchment paper.
  • Drizzle with a drizzle of oil, season with salt and pepper and add a few sprigs of rosemary.
  • Cover with aluminum foil.
  • Preheat the oven in static mode to 200 ° C / 400 ° F.
  • Bake for about 15 min.
  • Once cooked, remove from the oven and let cool.
  • Put in the bowl of a blender, add the eggs and grated Parmesan.
  • Add nutmeg, salt to taste and pour in the milk.
  • Mix until you obtain a smooth cream.
  • Butter 125 ml (4 fluid ounces) molds and cover with parchment paper or butter and flour.
  • Pour the mixture 2/3 the height of the mussels.
  • Place in a high-sided saucepan and add hot water (not boiling) 2/3 the height of the mussels.
  • Preheat the oven in static mode to 180 ° C / 360 ° F.
  • Bake for about 45 min.
  • Once cooked, remove from the oven and let cool completely.
  • Serve and enjoy!

Quote about cooking:

“The main ingredient in good home cooking is love; love towards those for whom you cook. ”

Sophia Loren