COOKING THE PUMPKIN AND PREPARING THE MIXTURE
Preheat the oven in convection mode to 165°C. Cut the pumpkin into pieces, brush it with olive oil, and bake for around 25 minutes. Remove from the oven, peel, deseed, remove filaments, and let it cool to room temperature.
In a bowl, combine the pumpkin, whole eggs, Parmigiano, milk, nutmeg, salt, and pepper. Stir with a whisk until the mixture is uniform.
BAKING THE FLANS
Preheat the oven to 180°C in static mode. Grease and line small crème-caramel molds with baking paper, also covering the base with a paper disc glued with a thin layer of butter.
Fill the covered molds with the pumpkin purée, leaving about 1 cm from the border. Place the molds on blotting paper in a rectangular baking tray (around 20x30 cm), then add hot water to the tray until it reaches 2/3 of the mold's height.
Bake for about 45 minutes until the flans are colored on the surface and slightly puffed. Allow them to cool before turning them upside down.
PREPARING THE FONDUE
Bring the cream to a boil in a small pot, then reduce the heat and add the Taleggio, cut into pieces. Simmer with a whisk until completely melted. Turn off the heat and let the Taleggio fondue cool, stirring occasionally until it reaches a denser texture.
PREPARING THE PARMIGIANO WAFERS
Line a tray with baking paper and shape the 6 tablespoons of grated Parmigiano into discs using the back of a spoon.
Bake at 180°C for about 10 minutes or until golden. Allow them to cool before serving.
SERVING THE DISH
Flip the flans onto serving plates, pour the fondue on top, insert a Parmigiano wafer, and only at the table, drizzle with Giusti 3 Gold Medals Balsamic Vinegar.
