Pumpkin Flan with Gorgonzola Fondue
"Delight your palate with our pumpkin flan with gorgonzola fondue, an autumnal appetizer that celebrates the flavors of the season! Perfect for a special occasion or a dinner with friends, this quick and easy recipe will win you over with its creaminess and the contrast between the sweetness of the pumpkin and the savory gorgonzola. Discover now how to prepare this delicious vegetarian and gluten-free appetizer!"
Dietary Information
Servings:
- 1
To prepare the pumpkin flans with gorgonzola fondue, take the pumpkin, cut it in half, remove the inner seeds 1, then remove the peel 2 and cut it first into slices and then into cubes 3.
- 2
In a pan, heat a drizzle of oil with sage and garlic 4, add the diced pumpkin 5, salt, cover with the lid 6 and stew for about 15 minutes until soft.
- 3
When the pumpkin is cooked 7, pour it into the tall glass of the mixer 8 with the milk 9.
- 4
Also add the cream 10, the eggs 11 and the Parmigiano Reggiano DOP 12.
- 5
Blend with the immersion blender 13 to obtain a fluid and smooth mixture 14. Butter 8 small 125 ml aluminum molds 15.
- 6
Pour the mixture inside up to a finger from the edge 16. Place the ramekins in a baking pan with water for the bain-marie 17. Bake in a preheated static oven at 160°C for 35 minutes. For the sauce: heat milk and cream, almost boiling 18.
- 7
Add the Gorgonzola in pieces 19 and melt, stirring with a whisk 20. For a smoother sauce, emulsify everything with an immersion blender, off the heat 21.
- 8
The sauce is ready 22, remove the pumpkin flans with gorgonzola fondue from the oven and turn them over on a serving plate 23, then garnish with the cheese sauce 24.
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