The Pumpkin Flan with Parmesan Béchamel combines the delicate taste of pumpkin with the stronger taste of Parmesan, exquisitely completing the dish. Pumpkin is truly a versatile vegetable, suitable for various recipes, both sweet and savory, so don’t miss the upcoming recipes!
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 14 oz Yellow Pumpkin (pulp)
- to taste Thyme
- to taste Fine Salt
- to taste Rosemary
- to taste Black Pepper (ground)
- to taste Olive Oil
- 7 oz Sausage
- 3 Eggs
- 2 tbsp Parmigiano Reggiano DOP (grated)
- 1 1/4 cups Milk
- 2 tbsp Flour
- 1 1/2 tbsp Butter
- 1/2 cup Parmigiano Reggiano DOP (grated)
Preparation
Prepare the Oven-Baked Pumpkin following the procedure and quantities in the recipe link (summarizing: 28 oz of pumpkin, thyme, rosemary, salt, ground black pepper, olive oil).
Meanwhile, crumble the sausage and brown it in a pan.
Once the pumpkin is cooked, let it cool slightly and remove the skin. Place the pulp in a blender and blend until smooth.
In a bowl, place the cooled sausage, pumpkin pulp, eggs, 2 tablespoons of Parmesan, and mix well. If necessary, adjust with salt and pepper.
Take some small molds (with these quantities I made 8) and line them with baking paper that you have previously dampened with a little water to make it adhere better.
Fill the molds with the mixture, reaching a little over halfway. Put water in the oven tray, it should reach about halfway up the molds, and cook in a bain-marie for about 45 minutes at 350°F with a ventilated oven.
For the Parmesan Béchamel (click the link for the recipe) prepare the sauce following the quantities indicated in the link (summarizing: 1 1/4 cups of milk, 1 1/2 tbsp of butter, 2 tbsp of flour, 1/2 cup of grated Parmesan, salt). Remove the flans from the oven, place them on the plate, and cover them with the béchamel. Serve hot.
Suggestions/Advice
With 28 oz of raw pumpkin, I obtained about 14 oz of pumpkin pulp
If you prefer, you can make a more liquid béchamel by using less flour.
If you liked the Pumpkin Flan with Parmesan Béchamel recipe, take a look at other recipes with pumpkin :
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