Enjoy the seasonal bounty of pumpkins with this recipe for Pumpkin Flan, taken from the impressive kitchen resource, Vegetables From an Italian Garden.
Pumpkin Flan
Preparation time: 45 minutes, plus cooling
Cooking time: 1 hour 10 minutes
Serves 4
For the flan:
2 tablespoons butter, plus extra for greasing
1 quantity béchamel sauce*
1 onion, sliced
1 x 2 1/4 lb pumpkin, peeled, seeded, and diced
2/3 cup grated Parmesan cheese
2 egg yolks
1/3 cup pine nuts
Salt and pepper
For the béchamel sauce:
3 tablespoons butter
1/3 cup all-purpose flour
2 1/4 cups milk
Preheat the oven to 325 degrees F. Grease a tart pan with butter. Make the béchamel sauce (see below). Melt the butter in a large pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, until softened.
Add the pumpkin and 2/3 cup of water and cook, stirring and mashing occasionally, until the pumpkin turns to a soft puree. Stir in the béchamel sauce, parmesan, egg yolks, and pine nuts, and season with salt and pepper.
Pour the mixture into the prepared pan and bake for 1 hour, then increase the oven temperature to 350 degrees F and bake for another 10 minutes.
Remove the pan from the oven and let cool completely before turning out. This flan is excellent served with spinach in butter.
*To make the béchamel sauce, melt the butter in a pan. Stir in the flour and cook over low heat, stirring continuously, for 2 minutes, until the mixture turns nut brown. Gradually stir in the milk and bring to a boil, stirring continuousl. Cook, stirring continuously, until thickened and smooth. Season to taste with salt.
Vegetables From an Italian Garden. Photography by Steven Joyce. Phaidon, $39.95.
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