Pumpkin Gorgonzola Flans
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 (15 ounce) can pumpkin
- 3 large eggs
- 2 large egg yolks
- 1⁄2 cup heavy cream
- salt
- fresh ground black pepper
- 3 1⁄2 ounces gorgonzola, crumbled (generous 1/2 cup)
- 2 tablespoons chopped toasted walnuts
- creme fraiche or sour cream, for topping
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,.
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