I love flans (called sformati in Italian) because they look fancy, taste delicious and are small enough to start a meal without filling everyone up. I recently shared a recipe for this zucchini version, which uses ricotta as the base. This pumpkin flan is much more northern Italian in feeling, with loads of parmigiano and just a touch of nutmeg. The sauce, made from Taleggio, is rich , luscious and a real treat.

If you don’t like the idea of the sweetness of amaretti cookies crumbled on top, you can skip it. But it really does taste good and gives it a nice crunch. It’s also very north Italian.

Also this would obviously make a festive start to any Thanksgiving feast.

PrintPumpkin Flan

Yield 4

 

 

Ingredients500 grams / 1 pound butternut squash100 gr parmigiano reggiano4 eggs1 tablespoon of heavy creamfreshly grated nutmegolive oilsalt and pepperButterFlourAmaretti cookies250 grams taleggio1 cup heavy creampinch of saltInstructionsPreheat oven to 200C/ 400FPeel the butternut squash, and cut four thin slices off the neck end.Cut the rest into chunks. You will only need 500 grams/ 1 pound.Toss the squash with olive oil, spread on a parchment covered oven tray and season with salt and pepper. Do the same with the four thin slices, making sure to keep them in tact.Bake until tender. The chunks should take about 20 minutes. The thin slices will cook much faster. Take them out after about 8 minutes.Turn the oven down to 180C/350FLet the squash cool then place in a food processor with the eggs, parmigiano and cream. Grate in a bit of nutmeg.Butter and flour 4 small ramekins.Place in the oven and cook for about 45 minutes until se

Cheese Sauce – This should be made right before serving.

Cut the cheese into cubes, eliminating the rind. Heat the cream in a small pan. Do not let it boil. Add the cheese and stir, so it melts. Let it cook until it becomes a bit denser. Taste and adjust for salt.

To Serve:

Remove the flans from the ramekins by gently running a knife around the edge.Place a round of squash on a small plate and gently place the flan on top. Spoon some of the cheese sauce on top and then crumble an amaretti cookie on top. Garnish with another cookie.

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