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.
300g pumpkin, peeled, cut into large pieces
2 tablespoons olive oil
200ml whipping cream
1 pinch ground nutmeg
1 pinch ground cinnamon
3 tablespoons grated Gruyère cheese
salt and ground black pepper, to taste
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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.