Sweet or savory? An Intriguing Créme Caramel

When you eat this flan you get a peculiar feeling: together with the pumpkin cream, the sweetness of sugar arrives first while the saltiness of the parmesan comes at the end,  leaving your senses a little disoriented.  Then all flavors magically balance themselves in a spectacular result which will make you very, very happy.

Serves 4
300 gr pumpkin (peeled and deseeded)
170 ml double cream
80 gr parmesan, grated
100 gr caster sugar
3 free range eggs
30 gr corn starch
12 sage leaves, washed and drained

Heat the double cream with the sage leaves in a small saucepan over a low heat and remove from heat before coming to a boil. Cover with a lid and let cool at room temperature.
Dice the pumpkin and steam for 10 minutes, or until soft, let cool and reduce to a purée using a stick blender.

Beat 2 whole eggs and one egg yolk in a small bowl, add the parmesan, pumpkin purée, corn starch and the double cream (leaves removed and filtered).
Caramelize the sugar and thoroughly coat a cake tin of your choice. When the caramel is set pour the mixture in the mold and prepare a bain-marie. Place the cake tin in the hot bain-marie, that you will have prepared in a large pan that fits your tin, and bake in the oven, static, at 150° for one hour.

Rest in the fridge for 12 hours before serving: unmold the crème caramel on a serving plate and voilà, let your senses be surprised.


Crispy Baked Pumpkin with Parmesan and Parsley


This recipe is one of mine and my daughter’s favourites. You will want to have a whole pumpkin to yourself if you make this! 

Serves 6

  • 1,2 kg pumpkin (skin on)
  • 50 gr grated Parmesan
  • 20 gr breadcrums
  • 2 tbsp chopped parseley
  • 1 tbsp fresh thyme, chopped
  • zest of 2 medium lemons
  • extravirgin olive oil

Wash and deseed the pumpkin, cut into 0,5 cm slices and lay on a baking sheet that has been lined with parchment paper.  In a bowl combine the grated Parmesan, breadcrumbs, herbs and lemon zest and mix well. Scatter the mix on the pumpkin slices, spray or brush evenly with oil and season with salt and pepper.  Bake at 180° for  40 minutes, until the pumpkin is tender but the crust crispy and golden brown.

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