Pumpkin-Gorgonzola flans from Around My French Table: More Than 300 Recipes from My Home to Yours (page 146) by Dorie Greenspan

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Notes about this recipe

  • L.Nightshade on May 22, 2011

    I have been dying to try these flans. I made them for a first course last night, part my first COTM menu where every dish disappointed! The flan is made with 15 ounces of canned pumpkin, 3 eggs and one yolk, 1/2 cup of heavy cream, salt and pepper. The ingredients are whirred in a blender, poured into ramekins and topped with crumbled gorgonzola and toasted walnuts. They are baked in a water bath for 35 or 40 minutes. Too much egg or cream, or too much whirring. Too flan-y (light and mousse-like) to stand up to the gorgonzola and walnut. I'd like to make them again, but make the pumpkin denser, like a savory pumpkin pie. Mr Nightshade suggested that we just mash up a sweet potato and bake it topped it with gorgonzola and walnuts. Oddly, I did like these a little more on day two.

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