The Pumpkin Flan with Parmesan Béchamel combines the delicate taste of pumpkin with the more pronounced flavor of Parmesan, completing the dish in an exquisite way. Pumpkin is truly a versatile vegetable that lends itself to various recipes, both sweet and savory, so don’t miss the upcoming recipes!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- 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 tbsps Parmigiano Reggiano DOP (grated)
- 1 1/4 cups Milk
- 2 tbsps Flour
- 1 1/2 tbsps Butter
- 1/2 cup Parmigiano Reggiano DOP (grated)
Preparation
Prepare the Baked Pumpkin following the method and doses in the link (summarizing 28 oz of pumpkin, thyme, rosemary, salt, ground black pepper, olive oil).
In the meantime, crumble the sausage and brown it in a pan.
Once the pumpkin is cooked, let it cool slightly and remove the skin. Put the pulp in a blender and puree until smooth.
In a bowl, combine the cooled sausage, pumpkin pulp, eggs, 2 tablespoons of Parmesan and mix well. Adjust seasoning with salt and pepper if necessary.
Take small molds (with these amounts I made 8) and line them with parchment paper previously dampened with a bit of water to adhere better.
Fill the molds a little over halfway with the mixture. Pour water into the oven tray, it should reach about halfway up the molds, and bake in a water bath for about 45 minutes at 356°F in a fan oven.
For the Parmesan béchamel (for the recipe click on the link) prepare the sauce following the doses indicated in the link itself (summarizing 1 1/4 cups of milk, 1 1/2 tablespoons of butter, 2 tablespoons of flour, 1/2 cup of grated Parmesan, salt). Remove the flans from the oven, place them on a plate, and cover with the béchamel. Serve hot.
Tips/Advice
With 28 oz of raw pumpkin, I obtained about 14 oz of pumpkin pulp
If you prefer, you can make a thinner béchamel by using less flour.
If you liked the recipe for Pumpkin Flan with Parmesan Béchamel, check out other pumpkin recipes:
My Social Channels!
To not miss any recipes, you can also follow me on: Instagram; Pinterest;
If you want to stay updated, like my Facebook page
