Imprimer la recette

Ingredients

2.6 lb of pumpkin preferably organic, since we use the peel as well
4 shallots
1 cornstarch or flour
2.5 cup of crème fraîche medium-thick or thick
1.8 oz of Parmesan
2 eggs large
nutmeg
2 pumpkin seeds
0.7 oz of butter
salt, pepper

For the sauce
5.3 oz of Saint Marcellin or Taleggio, Saint-Félicien, blue cheese, Parmesan…
6.8 fl oz of whipping cream or liquid crème fraîche

Kitchen utensils
chef's knife
steamer basket
1 potato masher
Chinese to drain the water from your pumpkin after cooking
1 baking dish large enough to bake the ramekins in a water bath
8 ramekins 9 cm in diameter

Instructions

Preparing the flans

Cut the pumpkin in half and remove the seeds.
For serving, cut 8 thin slices, each 1 cm thick.
Place the thin slices of butternut squash on a baking sheet and brush with olive oil.
Add the pumpkin seeds, and bake at 180°C for 10 minutes.
Cut the rest of the pumpkin into slices.
Steam the slices for 25 minutes.

The Chef’s Tip

The pumpkin skin is perfectly edible, so there’s no need to remove it.
Meanwhile, peel and finely chop the shallots.
Sauté them in a skillet with a little butter for 5 minutes.
Once cooked, mash the pumpkin using a potato masher.
Drain off the excess liquid using a fine-mesh strainer, pressing with the back of a tbsp.
In the pan used to cook the shallots, add the cornstarch (or flour) and the drained butternut squash.
Continue cooking for 1 minute, stirring constantly, to let the mixture thicken slightly.
Pour the cream into a mixing bowl, then add the grated Parmesan, eggs, salt, pepper, and a generous pinch of nutmeg.
Mix in the pumpkin flesh with the shallots until you have a mixture that is smooth and well combined.
Preheat the oven with a water bath to 180°C (350°F).

The Chef’s Tip

First, place your empty ramekins in the baking dish of your choice.
Fill the dish with boiling water, up to 1 cm below the ramekins.
Remove the ramekins and place the dish in the oven; it will be easier to handle without them.
You can then fill the ramekins with the flan mixture and place them in the oven, directly in the dish.
The water will then be at the ideal level!
Butter and flour your ramekins.
Add the pumpkin purée and place each ramekin in the baking dish filled with water.
Bake for 30 minutes in a water bath.

Preparing the sauce

Heat the cream, then add the cheese, cut into small pieces. Stir with a spoon until it melts.
Keep the sauce warm in a double boiler if the flans aren't being served right away.

Service

Garnish each ramekin with the roasted butternut squash slices and sprinkle with toasted pumpkin seeds.
Serve the flans warm, accompanied by the warm cheese sauce.

Butternut Squash Flan in a Ramekin with Cheese Sauce