Savoury Pumpkin Flan
1 hour 10 minutes
My daughters always carve pumpkins for Halloween, so I began cooking the pumpkin. Of course, the flan could have a richer pumpkin flavour if made with a deep-orange pie pumpkin, but we make it with the pumpkins we carve.
fabrice
1 person made this
Ingredients
Serves: 4
- 300g pumpkin, peeled, cut into large pieces
- 2 tablespoons olive oil
- 4 eggs
- 200ml whipping cream
- 1 pinch ground nutmeg
- 1 pinch ground cinnamon
- 3 tablespoons grated Gruyère cheese
- salt and ground black pepper, to taste
Directions
Preparation:10min ›
Cook:30min ›
Extra time:30min ›
Ready in:1hour10min
- Preheat the oven to 180 degrees C.
- Bring a pan of salted water to the boil over medium high heat. Add the pumpkin pieces and boil until tender, about 10 minutes.
- Pour the pumpkin into a colander, and allow to drain for a good 30 minutes.
- Swirl 1/2 tablespoon of the olive oil into each of 4 ramekins, and place a nice piece of the cooked pumpkin in the bottom of each ramekin. Mash the remaining pumpkin.
- Whisk together the eggs, whipping cream, nutmeg, cinnamon, grated Gruyère cheese and mashed pumpkin in a jug until the batter is smooth and homogeneous. Season with salt and pepper. Pour the mixture into the 4 ramekins. Place the ramekins in a deep baking tin.
- Place the tin into the preheated oven, and pour enough boiling water into the tin to come halfway up the sides of the ramekins. Bake until a skewer inserted near the centre comes out clean, about 20 minutes.
- Serve warm or cold with a lettuce salad.
