Pumpkin flan with Taleggio fondue and Parmigiano wafer – Giusti 1605 - US

Pumpkin flan with Taleggio fondue and Parmigiano wafer

Ingredients

Makes 6 flans, approximately 125 g each

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For the flans:

  • 500 g of Delica pumpkin
  • 4 medium-sized eggs
  • 1 tablespoon of whole milk
  • 110 g of Parmigiano cheese
  • Salt & pepper
  • Nutmeg

For the cream and final decoration:

  • 180 g of fresh cream
  • 60 g of Taleggio cheese
  • 6 heaping tablespoons of grated Parmigiano for wafers
  • Giusti 3 Gold Medals Balsamic Vinegar

Process

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.

Champagnotta (8.4 FL OZ)
$36.90 Sale Off
3 Gold Medals - Champagnotta

IN THIS RECIPE

Champagnotta (8.4 FL OZ)
$36.90 Sale Off