Ingredients and quantities

Quantities for 10 people:

  • ½l fresh cream
  • 300g cornflour
  • 2tbsp Parmigiano Reggiano PDO
  • 4 eggs
  • 200g pumpkin flesh
  • nutmeg
  • salt and pepper

Pumpkin flan

Type of recipe: Appetizers

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Preparation method:

Cut the pumpkin into pieces and cook in the oven for at least 1 hour. In the meantime, bring the cream to the boil. Add the cornflour, blended with a little water, and mix thoroughly. Add the Parmigiano Reggiano and salt, pepper and nutmeg to taste. Add the liquidized pumpkin and mix in until uniformly blended. Remove from the heat and add the eggs, beating well. Pour the mixture into individual flan dishes, previously buttered, and cook in the oven at 180°C for 35/40 minutes. To serve, garnish with a cheese, mushroom or balsamic vinegar sauce.

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