Flans de potiron (Pumpkin Flans) is a traditional Saint Pierre recipe for a classic savoury, crustless pumpkin mini flan intended to be served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Saint Pierre version of: Pumpkin Flans (Flans de potiron).
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These are savoury pumpkin flans, intended to be served as an accompaniment.
Ingredients:
1/4 red bell pepper, diced
1/4 green bell pepper, diced
1 onion, chopped
200g pumpkin puree to finish drying it.
2 eggs
2 tablespoons ricotta
150ml milk
2 tbsp cornflour
1 tbsp parsley pesto
Method:
Place a medium-sized pan over medium heat. Add a splash of olive oil and use to fry the bell peppers and onion for about 4 minutes, or until softened. Now stir in the pumpkin puree and keep frying, stirring frequently, until the purée has dried out a little. Take off the heat and set aside to cool.
In a bowl or measuring jug whisk together the eggs, ricotta cheese, milk, cornflour and parsley pesto until smooth. When the pumpkin mixture has cooled stir in the egg mixture until evenly combined.
Pour the resultant pumpkin batter into silicone moulds or buttered ramekins. Sit these in a roasting tin then pour in boiling water to come half way up the sides of the moulds.
Transfer to an oven pre-heated to 180°C (gas mark 6) and cook for 30–40 minutes until the tops are lightly browned and the flans are cooked through.
Remove from the oven and allow to cool slightly before turning out of their moulds.
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