Pumpkin Gorgonzola Flans

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Center a rack in the oven and preheat the oven to 350°.
  • Butter six custard cups (Pyrex cups with a 6 oz capacity, or ramekins; choose a roasting pan that is large enough to hold the cups comfortably).
  • Line the bottom of the roasting pan with a double layer of paper towels and put the custard cups in the pan.
  • Put a kettle of water on to boil.
  • Put the pumpkin, eggs, yolks, and cream in a food processor (or a blender) and whir until well blended.
  • Season with salt and pepper, and pour the custard into the cups.
  • Divide the gorgonzola among the flans and poke the cheese into the custard a little bit, just to distribute it.
  • Sprinkle the tops of the flans with the walnuts.
  • Pour enough hot water into the roasting pan to come halfway up the sides of the cups.
  • Bake the flans for 35-40 minutes, or until a knife inserted into one comes out almost clean (depending of the size and height of your cups, you may need more or less time, so start checking at 25 minutes).
  • Because you're going to let the flans sit in the water bath, they'll continue to cook, so it's better to err on the side of underbaked.
  • Transfer the roasting pan to a rack and let the flans cool in their water bath to just-warm or room temperature.
  • Top with creme fraiche or sour cream,.
Advertisement