Flan di Zucca (Pumpkin Flan)
Category: Appetizer
Servings: 5
This rich and velvety Flan di Zucca is an elegant and flavorful appetizer that brings together the sweetness of pumpkin, the creaminess of goat cheese and fresh cream, and the warmth of aromatic spices like nutmeg and rosemary. Perfectly paired with a sprinkle of fresh chives, this dish is sure to impress your guests at any gathering, whether it’s for a fall dinner, Thanksgiving, or a simple family meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pumpkin (peeled and sliced) | 500g |
| Parmigiano Reggiano DOP (grated) | 100g |
| Whole milk | 1 tablespoon |
| Extra virgin olive oil | As needed |
| Freshly ground black pepper | As needed |
| Fine sea salt | As needed |
| Fresh rosemary sprigs | As needed |
| Ground nutmeg | A pinch |
| Eggs | 4 |
| Goat cheese (caprino) | 240g |
| Fresh cream (panna fresca liquida) | 100ml |
| Butter (for greasing) | As needed |
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 8g |
| Carbohydrates | 16g |
| Fat | 14g |
| Saturated fat | 6g |
| Fiber | 3g |
| Sugar | 7g |
| Sodium | 300mg |
| Cholesterol | 95mg |
Instructions
-
Prepare the Pumpkin:
Begin by preparing the pumpkin for roasting. Slice the pumpkin into smaller pieces and use a sharp knife to carefully remove the skin. Season with a pinch of fine sea salt and freshly ground black pepper. Add a few sprigs of fresh rosemary for an herbal fragrance. Arrange the pumpkin slices on a baking sheet and cover them with aluminum foil to prevent drying out during baking. Place the baking sheet in a preheated static oven at 200°C (or 180°C if using a convection oven) and bake for approximately 15 minutes (10 minutes in a convection oven) until the pumpkin is tender and easily pierced with a fork. -
Make the Pumpkin Puree:
Once the pumpkin is cooked, remove it from the oven and allow it to cool for a few minutes. Transfer the pumpkin flesh into a food processor or blender. Grate a pinch of fresh nutmeg over the pumpkin and add the milk. Season with a bit more salt and pepper to taste. Blend everything together until smooth and creamy, ensuring there are no lumps. Set aside this velvety pumpkin puree. -
Prepare the Flan Mixture:
In a mixing bowl, crack the eggs and beat them lightly with a whisk. Add the crumbled goat cheese (caprino) to the eggs and mix until well combined. Pour in the fresh cream (panna fresca liquida) and the grated Parmigiano Reggiano cheese, continuing to whisk until the mixture is smooth and homogeneous. Gently fold in the smooth pumpkin puree, ensuring all the ingredients are well incorporated. -
Grease the Molds:
Lightly grease the individual flan molds (about 125ml capacity) with butter. This will help prevent the flan from sticking and give it a beautiful, golden finish once cooked. Arrange the molds closely together in a deep baking tray that will allow room for the water bath. -
Set Up the Water Bath:
Pour hot water (but not boiling) into the baking tray, ensuring that the water reaches about halfway up the sides of the flan molds. This water bath will provide gentle heat, cooking the flans evenly and ensuring they remain tender and moist. Sprinkle a pinch of salt over the water to enhance the flavor. -
Bake the Flan:
Carefully transfer the baking tray with the flan molds into the preheated oven (same temperature as before—200°C or 180°C for convection). Bake the flans for approximately 30-40 minutes, or until they are set and a toothpick inserted into the center comes out clean. The flans should have a firm, custard-like texture, but still a slight jiggle in the center. -
Serve and Garnish:
Once the flans are cooked, remove them from the water bath and let them cool slightly before serving. They can be served warm or at room temperature, depending on your preference. For an extra touch of flavor and color, sprinkle finely chopped fresh chives on top of each flan. The herbal notes of chives perfectly complement the rich, savory-sweet pumpkin flavor.
Tips & Variations
- Herb Substitutes: If you don’t have fresh rosemary on hand, you can use thyme or sage for a different herbal twist.
- Make Ahead: These flans can be prepared in advance. Simply store them in the refrigerator and reheat them gently in the oven or microwave before serving.
- Texture Variation: For a creamier texture, consider adding a little more cream or a splash of milk. If you prefer a firmer flan, slightly reduce the amount of cream.
This Flan di Zucca is an ideal dish for those who appreciate savory pumpkin recipes with a sophisticated edge. The balance of sweet pumpkin, tangy goat cheese, and nutmeg creates a beautifully complex flavor profile that’s both comforting and refined. Whether served as a starter for a dinner party or as part of a festive holiday meal, this pumpkin flan is sure to be a crowd-pleaser.
