Pumpkin flan with pecorino cheese

Pumpkin flan with pecorino cheese

A creamy and elegant flan that blends the natural sweetness of pumpkin with the bold, nutty flavor of aged Parmesan cheese. This dish strikes a perfect balance between comfort food and culinary finesse—ideal for cozy fall dinners, festive gatherings, or as a refined antipasto that will impress guests without overwhelming the palate.

Silky in texture and delicately savory, the flan melts in your mouth while the Parmesan adds depth and complexity. The pumpkin brings a gentle sweetness and earthy tone that complements the sharpness of the cheese, resulting in a sophisticated yet approachable flavor profile.

Served on its own or with a light garnish—like a drizzle of olive oil, a crisp Parmesan tuile, or a touch of fresh herbs—this flan makes a beautiful starter course or even a vegetarian centerpiece when plated with seasonal vegetables. Whether you’re planning a multi-course dinner or simply want to elevate your weeknight menu, this flan is both easy to prepare and elegant to serve.

Ingredients

Cooked Pumpkin pulp, 280g
Bechamel, 80g
Eggs, 2 Large
Grated Parmesan Cheese, 80g
Heavy Cream, 120ml
Amaretti cookies, 12g
Salt, to taste
Pepper, to taste

Saturated Fat 6–8 g
Calories 250–300 kcal
Carbohydrate 10–15 g
Protein 6–10 g

Step 1

Prepare the mixture.

In a large bowl, combine the pumpkin pulp and béchamel sauce. Add the eggs, grated Parmesan cheese, and heavy cream. Season with salt and pepper to taste.

Step 2

Mix until smooth.

Whisk or blend the mixture until smooth and well incorporated. The consistency should be creamy but not runny.

Step 3

Prepare the molds.

Grease individual silicone molds or ramekins with butter. Pour the pumpkin mixture evenly into each.

Step 4

Bake.

Place the molds in a preheated oven at 140°C (284°F) on a ventilated setting with 30% steam (if using a combi steam oven). Bake for 16–20 minutes, or until the flans are set and slightly golden on top.

Step 5

Cool and serve.

Let the flans cool slightly before gently unmolding onto plates. Serve warm or at room temperature.

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