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pumpkin-flan

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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%)
 

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