← Back to Search Results
baking Italian, Jewish, Veneto
Pumpkin Flan

Photo by:
Comments: 0
 

Recipe

Budino di Zucca Gialla

This creamy specialty of the Veneto is my favorite Italian pumpkin dish. Everyone marvels at how good it is.

Yield: Serves 4

Ingredients

  • 1 lb (500 g) orange pumpkin (weighed when skin, seeds, and stringy bits have been removed)
  • 2 oz (50 g) butter
  • 3 tablespoons flour
  • 1 cup (250 ml) milk, warmed
  • ½ teaspoon salt or to taste
  • White pepper
  • 2–3 teaspoons sugar
  • 3 eggs, lightly beaten
  • Butter for the pan
  • Flour for the pan

Directions

Peel the pumpkin, remove seeds and stringy bits, and cut it in pieces. Put these in a pan with a tight-fitting lid with about ½ cup (125 ml) of water, and steam for 20–30 minutes, until soft. Then, if any water remains, cook with the lid off until the liquid disappears.

Make a stiff béchamel sauce: melt the butter in a pan, add the flour, and stir vigorously for a few minutes, then add the milk gradually, stirring all the time to avoid lumps, and simmer for about 8 minutes.

Mash the pumpkin to a puree with a fork. Add the rest of the ingredients (except the butter and flour for the pan) and beat. (You may blend everything together to a cream in a blender or food processor.) Taste to adjust the flavoring. This is all-important with pumpkins. They grow particularly sweet in the Veneto, and that is why you will probably need to add sugar to approximate the taste. Pour into a greased and floured, preferably nonstick, baking dish or mold (a ring mold or a round bomba will do very well) and bake at 350°F (180°C) for about 45 minutes. Turn out and serve hot.


© 1996 Claudia Roden
 

Nutritional Information

Nutrients per serving (% daily value)

279kcal (14%)
120mg (12%)
11mg (19%)
652mcg RAE (22%)
568mg
28mg
9g
8g
1g
20g
199mg (66%)
373mg (16%)
11g (53%)
19g (29%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
martin-yans-china Martin Yan's China
by Martin Yan
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
new-american-table New American Table
by Marcus Samuelsson
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
amor-y-tacos Amor Y Tacos
by Deborah Schneider
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?