Butternut Squash Flan

This is a good looking (and tasty) side dish. Do not add salt, since the boullion cube is already pretty salty.

• Ready In: 1 hr
• Serves: 8
• Yields: 8 small flans

Ingredients

• 2  cups milk
• 1⁄4 cup milk, cold
• 1  vegetable bouillon cube
• 2  tablespoons cornstarch
• 1  large onion, chopped
• 2  tablespoons butter
• 2  tablespoons parmesan cheese
• 1  cup ham, finely chopped
• 3  cups  butternut squash, cooked and pureed
• 4  large eggs
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon nutmeg

Directions

1. Melt butter and cooked onion on medium heat until golden brown and caramelized.
2. Warm up the milk and dissolve the bouillon cube in it.
3. Boil the milk and add the cornstarch previously dissolved in a ¼ cup of cold milk.
4. Stir and cook for 3 minutes.
5. Remove from heat and add the onion, Parmesan cheese, chopped ham and squash puree.
6. Mix well and let it come to room temperature.
7. Meanwhile beat eggs, with pepper and nutmeg.
8. Add eggs to previous mixture.
9. Spray 8 small flan moulds (or Ramequins) with vegetable oil and fill with the mix, leaving ½ inch from the border.
10. Cook in a 350 oven in a water bath for 30 to 40 minutes.
11. Remove from oven, let sit for a few minutes and remove flans by inverting them.