Pumpkin Gorgonzola Flans Recipes

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PUMPKIN GORGONZOLA FLANS



Pumpkin Gorgonzola Flans image

Make and share this Pumpkin Gorgonzola Flans recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pumpkin

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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,.

Nutrition Facts : Calories 215, Fat 17.6, SaturatedFat 9.2, Cholesterol 194.1, Sodium 277.6, Carbohydrate 6.3, Fiber 0.5, Sugar 1.3, Protein 9.1

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