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Pumpkin flan recipe

Written on Tuesday, July 12, 2016 | 9:00:00 AM

Makes : 16 Piece

Preparation time : 30 minutes (plus baking time)

Ingredients : 
1)  200 g pastry (frozen)
2)  800 g Hokkaido pumpkin
3)  1 red chilli
4)  150 g crème fraîche
5)  100 ml cream
6)  3 eggs
7)  salt
8)  pepper
9)  cayenne pepper
10)  200 g soft goat’s cheese log
11)  fat and breadcrumbs for greasing flour for the work surface

Preparation Method :
1) Defrost the pastry. Wash the pumpkin, remove the seeds and cut the flesh with the rind into 0.5 cm-thick strips. (Hokkaido pumpkin does not have to be peeled.) Pre-heat the oven to 200°C (Gas Mark 6, fan oven 180°C).

2) De-seed the chilli, then wash and chop finely. Mix with crème fraîche, cream and eggs in a bowl and season with salt, pepper and cayenne pepper. Dice the goat’s cheese into small pieces and combine with the egg and cream mixture.

3) Grease a flan tin (26 cm diameter) and sprinkle with breadcrumbs. Roll out the pastry on a floured work surface and lay it in the tin. Prick with a fork several times and bake blind in the oven for approx. 3 minutes.

4) Then arrange the strips of pumpkin on the bottom and cover with the egg, cream and cheese mixture. Bake the flan in the oven for approx. 35 minutes until the surface is golden brown. Serve with a green salad.


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