Pumpkin flan with gorgonzola fondue

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Pumpkin flan with gorgonzola fondue
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  • Gluten Free
  • Vegetarian
  • Difficulty: Average
  • Prep time: 20 min
  • Cook time: 50 min
  • Makes: 8
  • Cost: Low

PRESENTATION

Recipe by
Cooker Girl

Pumpkin flan is a really good Italian fall starter that surprises you with its mix of sweet and savory notes. And look, folks in Northern and Central Italy know how to work magic with simple things like pumpkin, and this pumpkin flan recipe is a real example of that. Seriously good. You get these little individual portions that look fancy but taste like comfort food, especially with the creamy Gorgonzola on top. The gorgonzola fondue adds a strong, tangy kick that really stands out against the mellow, moist pumpkin base. Italians love playing with flavors, so it’s not unusual to see some diced pancetta tossed in for extra flavor, or even Parmigiano Reggiano swapped out for a bit of Pecorino, depending on what you have on hand. Pretty simple. This dish brings in classic Italian cheeses and seasonal produce, making it a favorite for autumn get-togethers or as part of a mix of fall appetizer recipes.

When thinking about how people serve this, you’ll notice it fits in at both casual dinners and fancier holiday gatherings. The savory pumpkin flan is pretty versatile—just as likely to show up with a glass of wine at a cozy family meal as it is at a big holiday table. And you know what? Some Italian kitchens get creative, switching things up with soufflé alla zucca and burrata, or mini pumpkin bavarois with parmesan sauce, just to keep things interesting. For sure. What sets this dish apart is that delicate texture combined with a cheesy, golden finish from the fondue, which makes it a real crowd-pleaser. You get this warm, inviting flavor that feels just right for chilly evenings. Plus, the way the pumpkin flan soaks up the gorgonzola fondue gives every bite a rich, tender finish. I mean, Italian families might not agree on which cheese to use, but everyone can get behind the idea of a sweet pumpkin appetizer that brings people together. All in all, this is one of those autumn recipes that really shows off Italian comfort food at its best. Whether it's a festive occasion or a simple meal, this dish brings a touch of Italy's culinary heart into your home, creating memories with every bite. Really really good.

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INGREDIENTS

for 8 flans
Delica pumpkin 1 ¼ cup (300 g) - cleaned
Parmigiano Reggiano PDO cheese 3 spoonfuls - to grate
Garlic 1 clove
Sage to taste
Whole milk 0.625 cup (150 g)
Fresh liquid cream 0.6 cup (150 g)
Eggs 3
for the Gorgonzola fondue
Gorgonzola cheese 7 oz (200 g)
Whole milk 1.4 tbsp (20 g)
Fresh liquid cream 3 tbsp (50 g)
to grease the molds
Butter to taste
Preparation

How to prepare Pumpkin flan with gorgonzola fondue

To prepare the pumpkin flans with gorgonzola fondue, take the pumpkin, cut it in half, remove the seeds 1, then peel off the skin 2 and cut it first into slices and then into cubes 3.

Heat a splash of oil with sage and garlic in a pan 4, add the diced pumpkin 5, salt, cover with the lid 6 and stew for about 15 minutes until it softens.

When the pumpkin is cooked 7, pour it into the tall glass of the mixer 8 with the milk 9.

Add the cream 10, eggs 11, and Parmigiano Reggiano DOP 12.

Blend with an immersion mixer 13 to obtain a smooth and fluid mixture 14. Butter 8 aluminum molds of 125 ml 15.

Pour the mixture in until an inch from the edge 16. Place the molds in a pan with water for bain-marie cooking 17. Bake in a preheated static oven at 320°F (160°C) for 35 minutes. For the sauce: heat the milk and cream until almost boiling 18.

Add the Gorgonzola in pieces 19 and melt, stirring with a whisk 20. For a smoother sauce, blend it with an immersion mixer off the heat 21.

The sauce is ready 22, take the pumpkin flans with gorgonzola fondue out of the oven and turn them onto a serving plate 23, then garnish with the cheese sauce 34.

Storage

You can store the pumpkin flans without sauce in the refrigerator for 2-3 days at most in an airtight container or covered with plastic wrap. It is possible to freeze the flans if fresh ingredients were used.

Tip

If you want a smoother mixture, you can sift the batter before pouring it into the molds.

Color your table with flans of different colors, varying the filling with beets, tomatoes, spinach to create a tasty appetizer!

If you prefer an even stronger flavor, replace half of the Parmigiano Reggiano DOP for the filling with Pecorino!

For the translation of some texts, artificial intelligence tools may have been used.
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