Butternut Squash Flan

Recipe by MsPia
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

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.