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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:
1hr
Serves:
Yields:
Units:

ingredients

directions

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

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