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Pumpkin flans

Pumpkin flans

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Pumpkin flan recipe by of 22-10-2014 [Updated on 01-07-2016]

Pumpkin flans are a simple but swanky appetizer if prepared in single portions and served with a cheese fondue and a slice of truffle (I used the ones from the temptations line that you can find here), I found them really excellent;) 'I said that this week you would find pumpkin-based and Halloween-themed recipes on the blog and I hope you are not tired yet because in the next few days owls are still waiting for you and if I can, some small cookies in the shape of eyeballs, we will see that I can to do. I'll leave you with the recipe for pumpkin flans and get back to work, basins: *


How to make pumpkin flans

Wash the pumpkin and cut it into cubes

Finely chop the onion and sauté it in a pan with a drizzle of oil, then add the pumpkin, stir and then cover with the broth.

Cook for about twenty minutes, or in any case until the pumpkin is soft.

Blend the pumpkin until you get a puree then once cooled add the egg, cream, Parmesan and salt.

Stir until you get a homogeneous mixture, if it turns out to be excessively liquid, add 2 tablespoons of breadcrumbs.

Pour the mixture into the buttered muffin molds, then bake in a preheated oven at 190 ° and cook for about half an hour.

Let it cool down

Melt the cheese with the milk in a small pan over low heat, then turn the pumpkin flans over the plates, put a spoonful of fondue on each flan and add a slice of truffle, serve

Pumpkin and porcini flan with Parmesan cheese

Cook the pumpkin in the oven and, once cooled, blend it.

In the meantime, cut the mushrooms (already found) and cook them with jacketed garlic.

After boiling a potato and mashing it, mix the pumpkin with the porcini mushrooms, egg, potato, grated Parmesan and flakes.

Then put the dough in a greased pastry ring and pass it with the breadcrumbs and bake at 180 ° C for 20 minutes.

While the flan is cooking, prepare the fried bacon to put as a base.

Sabrina's cookbook

Preparing these pumpkin flans is very simple, they have no milk derivatives, but a tasty vegan cheese with nori seaweed, which gives a pleasant blue taste, which I really liked. I have already talked about vegan cheeses on the page dedicated to them and that you can find by clicking HERE I use them very often, they are excellent, they replace the classic cheeses in the preparations very well and they go perfectly with the other ingredients. And if you think they are difficult to find, you are wrong, because now they are easily found even in large supermarkets, so you just have to try and decide if they are for you. In the meantime, let's see how to prepare our pumpkin flans:

Ingredients for 2 people:

300 g pumpkin pulp
2 large tablespoons of vegan cheese with nori seaweed (blurisella or similar)
1 egg
20-30 g pine nuts
salt and pepper
extra virgin olive oil
bread crumbs

Cut the pumpkin pulp into pieces and steam until very soft. Once cooked, mash it thoroughly, add the vegan cheese, egg, chopped pine nuts, a pinch of salt and pepper, a scant spoonful of breadcrumbs and mix well. Grease 6 molds with extra virgin olive oil and sprinkle them with breadcrumbs, then fill them with the pumpkin mixture and cook in a hot oven at 200 & # 176 for about 20 minutes. Allow to cool and walk the perimeter of the mold with the blade of a knife, before taking out our pumpkin flans. Serve them as an appetizer or as a side dish.

The recipe for pumpkin flans with Grana Padano fondue

in collaboration with


  • 500 g of delica squash
  • 1 tablespoon of milk
  • 4 eggs
  • 100 g of Grana Padano
  • 1 pinch of cinnamon
  • 1 pinch of nutmeg
  • a few sprigs of thyme
  • q.s. salt and pepper
  • q.s. extra virgin olive oil d & rsquooliva
  • q.s. butter
  • 200 g of Grana Padano
  • 50 ml of milk
  • 50 ml of Greek yogurt
  • 1 pinch of salt
  • the zest of lemon
  • q.s. black pepper


From September onwards, the pumpkin becomes the real protagonist in the kitchen. But after making it in the oven, added to risotto or in the fillings of tortelli, ideas on how to use it may run out. A brilliant way, and also spectacular, is to create flans. Almost like soufflés, but much simpler to make, to bring to the table while still steaming. The extra touch? Fondue added at the end. To make the dish even more creamy.

Pumpkin flan

THE pumpkin flan that we offer, single portions and served with a crunchy parmesan wafer, are perfect starter or a delicious side. The recipe, which is rather easy to make, requires preparation and cooking times which make it ideal for Sunday lunch or one dinner with friends.

  • 500 g of pumpkin
  • 110 g of grated Parmesan cheese
  • 4 eggs
  • 1 tablespoon of cream
  • nutmeg
  • extra virgin olive oil
  • salt
  • pepper
  • Rosemary
  • 4 tablespoons of grated Parmesan cheese

The pumpkin flan it is a very soft flan with a delicate flavor. The recipe that we propose allows you to make refined small flans single portion served with a parmesan wafer: without difficulty you will bring to the table a refined side or a vegetarian appetizer.

The procedure is simple: the pumpkin pulp, previously cooked, is blended with egg, parmesan And very little cream. The mixture is then divided into single-portion molds and passed in the oven. Although the recipe does not include the classic bain-marie, usually provided for flans, the pumpkin flan it remains very soft thanks to the good amount of water, and therefore humidity, which the pumpkin naturally contains.

Flan And flanstherefore, they are versatile preparations that allow you to serve vegetables in a very greedy way. All tasty alternatives, and easy to make, are the pea flan, the small courgette flan, the Jerusalem artichoke flan or the artichoke flan with parmesan.

Between the sweetsinstead, do not miss the Flan Parisien, a typical recipe of French pastry and the Flan with walnuts and pears.

If you are looking for recipes with pumpkin consult the many available, you will surely find it right inspiration.

Pumpkin flans! Pumpkin souffle! Flan de calabaza!

  • Boiled pumpkin 600 g
  • grated parmesan 70 g
  • 4 eggs
  • milk 200 ml
  • cream 300 ml
  • salt
  • pepper
  • butter
Boil the pumpkin (possibly in a pot with the special basket, so that it does not absorb so much water that it does not need) mash it well with a potato masher or a fork in order to have a puree.

After the puree is a little colder, add the eggs one at a time and mix with a hand whisk to avoid lumps and also add the milk, cream and grated Parmesan.

Friday 16th November 2012

Spiced pumpkin flans with a stringy heart by Lou Bergier

Today I do it (very) short, because I am in corsisssssssima (call me Usain Bolt!): I propose the second recipe made for Contest 2012 Fattorie Fiandino! I am sure it will entice you too, with its velvety and impalpable texture and the soft and racy heart of Lou Bergier. And we hope our jurors like it too! )

But first a little announcement. For readers of Modena and its surroundings who are passionate about cake design and decoration of sweets with sugar paste, my reader and friend Sabrina (do you remember it? His some of the recipes proposed on the blog. ) organizes dedicated workshops for young and old at the Campogalliano Library (Modena).

Cost of participation: € 20.00 per person

Max number of participants: 12

600 gr of pumpkin puree
a quarter of an onion from Acquaviva
100 gr of ricotta
1 egg + 1 yolk
5 tablespoons of grated Parmesan cheese
2 tablespoons of extra virgin olive oil
a grated nutmeg
half a teaspoon of ground cinnamon
Lou Bergier Fattorie Fiandino (alternatively, brie or toma) diced to taste

Finely slice the onion and brown it gently in a pan with the oil. When the onion is almost transparent, add the pumpkin puree (you can obtain it by cooking the steamed pumpkin and then blending it with a blender!), add salt and simmer until it is well dried. Turn off and let it cool.


Who knows what goodness, I really like pumpkin and this recipe that does not have the addition of flour I like it very much.
ps: The compound seems to me to understand that it remains very soft? thanks

Beautiful recipe and well presented.
Well done!!

very inviting and what a beautiful presentation !! compliments

They must be great!
beautiful photos!

Beautiful as well as certainly tasty. Well done! I reopened my blog, if you like, come and see. I am waiting for you . ARCHITECTING IN THE KITCHEN

They must be delicious

These flans are really beautiful and delicate! spiced pumpkin and combined with this much sought-after cheese. to give her a soft and creamy heart! preparation is also simple!
in short, an idea that we copy on a par!
big kisses

Valentina, that's right, with this recipe some very, very soft and delicate flans come out, they melt in your mouth! :-) If you try it let me know what you think!

Ely Mazzini, Puffin, B! Girl, thank you very much! I am really happy that you like both the recipe and the photos, I am very happy with the success of this `` little invention '' :)

Sabrina Fattorini, thank you very much for your compliments! Have a nice Sunday!

Patty, oh yeah, I really am!

Manuela and Silvia, the preparation is really simple, a bit like making savory muffins. The only thing that takes a little time is the preparation of the pumpkin puree, but if you plan ahead, maybe freezing it like I do, just take it out of the freezer, let it defrost and. in no time they are ready! A hug

The photos cannot be shared through pinterest! I think the problem is that they are blocked. Without photos it is quite useless to share them. Is there anything you can do?

Denise Albanese, I tried to interpret what you meant, but can you explain the problem better?

Therefore, my photos and my texts are not blocked in any way so that they can be used and shared (which is why they are often also illegitimately & quot honest!).

So the problem must be another, but I don't know which one: - /
I tried too but as photos only the header and the logo of the Fiandino Contest come out or nothing at all.

Denise Albanese, I think I managed to solve it, I at least now see them if I try to pin them with the url, try it too and let me know please! I think it was due to the fact that I switched from a pro Flickr account to a normal account and my sharing settings were out of phase! :-) update me, thanks!

Simply elegant and delicious: -9

What refinement! They must be delicious! :)

What refinement! They must be delicious! :)

Good and beautiful, then with that touch of & quotgreen & quot above you have embellished the image in an excellent way too. : D

excuse the curiosity, with these quantities how many flans are? they look great and I would like to try them, but here we are only two. :) congratulations for the blog, I always follow you !! Laura

Milla, I'm really happy! Thanks!

Ines, thank you, I just tried to have an effect of that kind, I'm happy to have succeeded!

Alessia, thank you! Oh yes, the eye also requires its part :)))

Milla, I'm really happy! Thanks!

Ines, thank you, I just tried to have an effect of that kind, I'm happy to have succeeded!

Alessia, thank you! Oh yes, the eye also requires its part :)))

Phiibi, Marialuisa, thank you!

Laura, look, it depends a lot on the mold you would use, what size and what capacity it has. If I remember correctly, in my case there were about ten little ones! They are very delicate, so they can be eaten at will..but in any case I think you can also freeze them, in other cases I did! )

thanks a lot! I would say that then I easily halve the doses :) Kisses, Laura

Dear Alessia, I tried these flans and I must tell you that they exceeded my expectations so much that I think I will include them as an appetizer for Christmas Eve. What do you think?
Thanks a hug

Patty, it makes me very happy to know how much you liked them, especially considering that I invented this recipe a bit by sifting through here and there. I think that for the Christmas Eve dinner they would be perfect and with their discreet elegance they would have nothing to envy to traditional dishes! I am very happy to accompany you during the holidays! Kisses

A nice idea and a great presentation! I mark everything!

nana, thanks you know! I'm waiting for your news then)

You have completed several sympathetic points. I did a research on the topic and found most people will have the same opinion with your blog.
free online voyance

Pumpkin and courgette flans


  • 100 g of pumpkin puree,
  • 100 g of ricotta,
  • 1 courgette,
  • 1 knob of butter,
  • 200 g of potatoes,
  • 100 g of grated Parmesan cheese,
  • 80 g of milk,
  • 1 egg.

For the layers:

Pumpkin layer

courgette layer

White layer


  1. Wash and cut the pumpkin and courgettes.
  2. Steam the vegetables and potatoes with all the peel.
  3. Once cooked, remove the excess water by squeezing them well and purée the pumpkin and courgette separately. To put aside.
  4. Peel the potatoes while still hot and mash them with the potato masher in a bowl.
  5. Add milk, butter, Parmesan, and ricotta. Mix well.
  6. You will have 3 bowls: 1 with the pumpkin puree, 1 with the zucchini puree and one with the mashed potatoes.
  7. In the bowl with the pumpkin add a part of mashed potatoes and mix. (Here I also added a little more ricotta)
  8. In the bowl with the courgette, add one part of the mashed potatoes and mix.
  9. Ready the three compounds to compose the flan.
  10. For each buttered cup, make the first layer of pumpkin puree, second layer of zucchini puree and last layer of mashed potatoes.
  11. Bake in the oven at 180 ° C for about 15 minutes.
  12. Allow to cool and turn the flan on a plate.

If you want to know who I am and get to know me better, visit the contact section. You can follow me on all social networks looking for & # 8220Le recipes by francesca & # 8221, also in the home of the site on the right you will find the newsletter subscription form so as not to miss the recipes of the week. Remember to confirm the email once you have filled out the form. I'll wait for you at the next recipe.

Dreams and flavors in the kitchen

With this recipe I participate in Barbara's contest, in the starters category.


Hi Monica!
How beautiful these flans, butternut squash is my absolute favorite and I will definitely try this recipe of yours.
Soon. :)

This is my first time tasting this pumpkin and I loved it.

how good these flans! perfect for me who love pumpkin!
a hug Linda

These appetizers are good! I love pumpkin, I cooked a huge one and today I baked bread and sweets, I miss this recipe, I save it immediately! Have a good evening!

The bread with pumpkin is delicious. I have to try it too!
Happy weekend Chiara !!

Yummy !! I have never tasted Butternut butternut squash, but from the name I think I would love it !!
I have to see where to find it, you really intrigued me!
Ciaooo !!

It is really very good Silvia. Do you think my daughter also eats it simply baked in the oven without any seasoning.

Moni I love pumpkin and I don't know how you managed to resist not opening it right away. I x little I can not get it home :-P
Good idea that of the formats to try :-D
Good we & lt3
aunt Consu

Good weekend to you too!

They are beautiful pies, like the idea you had my friend. & lt3 And do you know that you intrigued me with that variety of pumpkin? I don't love her very much and yet you really think you would have made me adore her! I hug you honey .. I hope to be back soon. TVB

How to make the pumpkin flan

First of all blanch the potatoes with all the peel in plenty of water until they soften.

Then in the meantime cook the pumpkin in the oven with all the peel at 190 ° for about 30 minutes until it is soft.

Then mash the pumpkin and potatoes in order to obtain dry pulps! If the pumpkin is watery, dry it with a cloth.

Finally, mix together the purees, a pinch of salt, milk, eggs, parmesan until the mixture is soft.

Then add half of the mixture to a previously buttered and floured pan with breadcrumbs, creating a shell:

Then add the ham and sliced ​​scamorza filling:

Finally close the flan with the other half of the dough, sprinkle with breadcrumbs and add some small pieces of butter:

Cook at 180 ° static hot in the central part for about 35 - 40 minutes then turn on the grill and let it brown on the upper level.

Remove from the oven and leave to cool in the pan for 10 minutes.

Here it is ready Pumpkin flan

You can keep it raw in the fridge for 3 days once cooked you can keep it 2 - 3 days in the fridge, heat it in the oven or in the microwave.

Video: Minecraft Flans mod Battle S11F1 DeutschGerman VSP vs. Acidalia Planitia (June 2022).


  1. Ramirez

    Surely. I join all of the above. We can talk about this topic. Here, or in the afternoon.

  2. Feshakar

    Excuse, I thought and moved away from this sentence

  3. Josh

    the Sympathetic message

  4. Thoma

    What turns out?

  5. Nilrajas

    Granted, that's wonderful

  6. Sherbourne

    There can be no mistake here?

  7. Stamford

    I apologize, but I offer to go another way.

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