Pumpkin Flan with Taleggio Fondue and Parmigiano Wafer

This elegant pumpkin flan is a delicate yet flavorful dish, perfect as an appetizer or a refined addition to a gourmet meal. The creamy texture of the pumpkin is complemented by the rich Taleggio fondue, while the crisp Parmigiano wafer adds a delightful crunch.
The finishing touch?
A drizzle of Giusti 3 Gold Medals Balsamic Vinegar, enhancing the dish with its deep, tangy-sweet complexity.

Ingredients

Preparation & Cooking Steps

Step 1: Preparing the Pumpkin and Mixture

1. Preheat the oven to 165°C (convection mode).
2. Cut the pumpkin into large pieces, brush lightly with olive oil, and place them on a lined baking tray.
3. Bake for about 25 minutes, or until soft. The flesh should be easily pierced with a fork.
4. Remove from the oven, let it cool slightly, then peel off the skin, remove seeds, and scrape away any fibrous parts.
5. Transfer the pumpkin flesh to a large bowl and mash it until smooth.
6. Add the eggs, milk, grated Parmigiano, a pinch of salt, black pepper, and nutmeg.
7. Mix well using a whisk or an immersion blender until smooth and uniform.

Step 2: Baking the Flans

1. Increase the oven temperature to 180°C (static mode).
2. Grease and line individual crème caramel molds (or small ramekins) with baking paper, ensuring the base is covered with a small parchment disc.
3. Fill each mold with the pumpkin mixture, leaving about 1 cm from the rim to allow for expansion.
4. Place the molds in a deep baking dish (20x30 cm) lined with blotting paper or a kitchen towel (this prevents slipping).
5. Pour hot water into the baking dish until it reaches ⅔ of the mold’s height, creating a water bath for gentle cooking.
6. Carefully transfer to the oven and bake for 45 minutes, or until the flans are slightly puffed and golden on the surface.
7. Remove from the oven and allow to cool before carefully unmolding.

Step 3: Preparing the Taleggio Fondue

1. In a small saucepan, bring the fresh cream to a boil over medium heat.
2. Reduce the heat and add the cubed Taleggio cheese.
3. Stir continuously with a whisk or spatula until the cheese has fully melted and the mixture is smooth.
4. Remove from heat and let it sit for a few minutes, stirring occasionally until it thickens slightly.

Step 4: Making the Parmigiano Wafers

1. Line a baking tray with parchment paper.
2. Using the back of a spoon, spread heaping tablespoons of grated Parmigiano into thin, round discs.
3. Bake at 180°C for 10 minutes, or until the wafers are golden and crispy.
4. Let them cool completely before carefully peeling them off the paper.

Step 5: Assembling and Serving

1. Carefully unmold the flans onto individual plates.
2. Spoon a generous amount of Taleggio fondue over each flan.
3. Insert a crispy Parmigiano wafer into each flan for height and texture.
4. At the table, drizzle with Giusti 3 Gold Medals Balsamic Vinegar, enhancing the flavors with its complex acidity and sweetness.
5. Serve immediately and enjoy this elegant Italian-inspired dish.

This Pumpkin Flan with Taleggio Fondue and Parmigiano Wafer is best enjoyed warm, allowing the creamy fondue to melt over the delicate, savory flan. The crispy Parmigiano wafer adds the perfect contrast in texture, while the Giusti 3 Gold Medals Balsamic Vinegar enhances the dish with a subtle sweetness and depth of flavor.

For an elegant touch, serve this dish as a refined appetizer at a dinner party or as a gourmet starter for a festive meal. Pair it with a glass of light-bodied white wine, such as a Soave Classico or Gavi di Gavi, which complement the creamy, nutty flavors while balancing the dish’s richness. If you prefer red wine, a Pinot Noir or a young Barbera offers a delicate fruitiness that won’t overpower the flavors.

Enjoy this sophisticated yet comforting Italian dish, perfect for autumn gatherings or special occasions!
Buon appetito!

In this recipe:

Aged (12yr) Balsamic Vinegar of Modena - IGP- 3 Gold Medals - by Giusti

39.90 USD

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