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Super Health Food


Pumpkin flan on taleggio cream with caramelized ginger pumpkin cubes

Ingredients for about 12 flans

  • 1 leek

  • 1 kg of pumpkin

  • 50 gr of butter

  • 4 eggs

  • 50 gr of grated Parmesan cheese

  • salt

  • pepper

  • nutmeg

for the cream

  • 100 gr of taleggio cheese

  • 200 gr of milk

  • 1 teaspoon of starch or cornstarch

Cut the leek into thin slices and let it soften in a saucepan with the butter.

Clean the pumpkin and cut it into cubes: add it to the leek in the pan.

Cook for about twenty minutes until soft, then blend everything until you get a thick and full-bodied cream. Season with salt and leave to cool.

Add eggs and cheese and blend to obtain a homogeneous mixture. Season with salt and add a little pepper and nutmeg without exaggerating.

Put in buttered cups (aluminium ones are fine) and refrigerate for a couple of hours.

Cook in a bain-marie at 180 ° in a ventilated oven for 40 minutes. Let it cool for a few minutes.

5 minutes before serving, prepare the sauce by combining all the ingredients in a small saucepan and simmer until the mixture is creamy.

Put a spoonful of cream on the bottom of the plate and put the flan over it.

If you'd like, you can garnish with pumpkin cubes cooked in water with 1 teaspoon of brown sugar and a few slices of ginger for 3/4 minutes (until soft).

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