Pumpkin Gorgonzola Flans

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,.