Flan du Zucca

By KDHarmon

Ingredients

• 1 kilo (2.2 pounds) pumpkin, cut in pieces
• Small piece of butter, salt and freshly ground black pepper
• 80 grams (2.8+ ounces) potato starch
• 250 grams (8+ ounces) mascarpone cheese
• 4 eggs
• pinch ground nutmeg
• pinch ground cinnamon
• Salt and freshly ground black pepper
• fine bread crumbs
• butter
• sage
• ricotta salada

Details

Adapted from aaaaccademiaaffamatiaffannati.blogspot.com

Preparation

Step 1

Cook the pumpkin until tender in water to cover with a small piece of butter, salt and pepper. Drain and cool a bit. Scrape the flesh away from the skin and place in a blender and blend until smooth. (You will have about 3 cups pureed.) Add the potato flour, mascarpone, eggs and spices and blend again.

Preheat oven to 350°F/180°C. Grease a mold or individual ramekins and sprinkle the bottom with the bread crumbs.

Spoon the pumpkin mixture into the mold and place in a larger pan filled half way up with hot water (water bath). Cook for 1 hour 10 minutes - the flan will still be a bit wobbly.

Remove from the water bath and let cool for 15 minutes. Invert on a plate. Melt butter and sage together and spread this over the flan. Alternatively, you can make a saffron sauce from butter, cream and saffron. Sprinkle ricotta over the top and serve.

Makes 10-12 servings.