Cookstr.com

Pumpkin Flan

Updated February 23, 2016

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

Serves4

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 2 hours

Kid FriendlyYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursedessert

Dietary Considerationpeanut free, soy free, tree nut free, vegetarian

Equipmentbaking/gratin dish, blender, food processor

Mealdinner, lunch

Moodblue

Taste and Texturecreamy, rich, sweet

Type of Dishdessert

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

Instructions

  1. 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.

  2. 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.

  3. 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.

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