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.
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.