I couldn’t wait until Thanksgiving to make these so for this week’s FFwD post I gave in to my craving for pumpkin that usually starts around the first of November… ok who am I kidding… October and made the pumpkin gorgonzola flans.
Cooking my way through Dorie Greenspan’s Around My French Table has introduced me to so many new things and with this week’s recipe I not only successfully made my first flans but I also cooked with gorgonzola for the first time. If you aren’t a huge gorgonzola flan you might want to choose a less offensive cheese, such as goat cheese for this because the gorgonzola really hijacked the taste of this dish even though it did really mellow out while baking. I guess the pumpkin was just too mild of a flavor to stand up to the gorgonzola, either that or I used way too much cheese.
I love flan for it’s cloud-like consistency but I never thought that it would be easy to make since it seemed so exotic. Boy was I wrong. This was hands down the easiest dish I have made so far from Around My French Table.
The list of ingredients is short: eggs, heavy cream, pumpkin puree, walnuts (I used pecans), and gorgonzola.
You blend the eggs, pumpkin puree, and heavy cream until they are blended together.
Then you divide the mixture amongst 4 to 6 ramekins, depending on the size of your ramekins. I only have 4, so I just filled them all up a little higher. You then sprinkle the gorgonzola cheese and nuts over the top of each ramekin. Place the ramekins in a large casserole dish and fill the dish with hot water to surround the ramekins before placing in a 350 oven for 30 minutes. Allow the flans to completely cool before pulling out of the water-filled casserole dish.
Dorie recommends eating them with a salad, but I just dug right in because I couldn’t wait.
To see what other FFwDers blogged about this week check it out here.