Pumpkin Gorgonzola Flans

Now there are three words SoupAddict never expected to utter in one sentence, much less cook together in one dish: pumpkin + gorgonzola + flan.

Intriguing, though, no? And look at the result: gorgeous. This is the kind of upscale, rustic-sophisticate dish you serve to the Joneses, the ones who are always one-upping you. And being really smug about it.

(Of course, if you are the Joneses, stop right there and hit the Back button, because we’re talking about you behind your back, and we can’t do that if we’re not, you know, behind your back. K’thanks.)

Serve these up in your most charming ramekins, with your prettiest silverware, and place with much fanfare front and center before each guest. Then lean over the table, bat your eyelashes, and say to the Joneses, “So, what fabulous things have you been cooking lately?”

The holidays are all about showing off sharing and revenge camaraderie with the ones you tolerate love, right?

LOL, SoupAddict’s just joshin’.

We all know that the true spirit of the holiday season is measured by the number of blinking lights and plastic decorations in your yard.

This is another winning invention from Dorie Greenspan’s new cookbook, Around My French Table. The best thing about these flans is that they’re fantastically simple. There’s nothing to screw up. In fact, the directions can be summed up in seven words, as follows:


Blorp!


Whirl!


Chop!


Pour! Sprinkle!


Bathe! Bake!


Done!

(If you look closely, you can see SoupAddict’s claw in the spoon’s surface.)


And now, the one commentary you’ve been waiting for: what’s the Gorgonzola like with pumpkin puree? SoupAddict is biased, because she likes strong cheeses, so the combination wasn’t the least bit off-putting. It’s a different experience, the flavor of melted Gorgonzola vs. chunks of raw cheese — it’s far less pungent than you’d expect.

This is a fantastic dish to serve for autumn entertaining. Do consider buying the book – between this dish and the stuffed pumpkin, Dorie is really rocking the winter squash.

(Note: Whenever I find a recipe we’ve prepared for French Fridays with Dorie somewhere else on the web, I’ll go ahead and post it. I found the Flan recipe here)

Pumpkin-Gorgonzola Flans

Prep: 20 minutes
Cook: 35 minutes

Makes: 6 servings

Greenspan likes serving these flans in their cups, but you can unmold them. While the French would garnish this flan with creme fraiche, Greenspan prefers a tiny drizzle of honey or maple syrup. The flans are best served the day they are made. Keep, lightly covered, at room temperature for about 6 hours before serving.

Ingredients:

1 can (15 ounces) pumpkin
3 eggs
2 egg yolks
1/2 cup whipping cream
1/4 teaspoon salt
Freshly ground pepper
3 1/2 ounces Gorgonzola, crumbled (generous 1/2 cup)
2 tablespoons chopped roasted walnuts

Ingredients:

Heat oven to 350 degrees F. Butter six custard cups or ramekins. Line the bottom of a roasting pan that’s large enough to hold the cups comfortably with a double layer of paper towels. Put the custard cups in the pan. Put a kettle of water on to boil.

Put the pumpkin, eggs, yolks and cream in a food processor or blender. Process to blend. Season with salt and pepper; pour the custard into cups. Divide the Gorgonzola among the flans, poking the cheese into the custard a little bit, just to distribute it. Sprinkle the tops of the flans with the walnuts. Pour enough hot water into the roasting pan to come halfway up the sides of the cups.

Bake until a knife inserted into a custard comes out almost clean, 35-40 minutes. Transfer the roasting pan to a rack; let the flans cool in the water bath to just warm or room temperature.

This post is participating in French Fridays with Dorie, a blogging project where we cook our way each week through the recipes in Dorie Greenspan’s new cookbook, Around My French Table. Given the book’s newborn status, we’ve been requested to not post the recipe. SoupAddict hopes that you’ll understand and will perhaps be inspired to either buy the book or seek out a recipe of a similar nature to try on your own. Or better yet, join us on French Fridays with Dorie!

Comments

  1. This looks delicious! Whats the recipe?

  2. thanks for the very eloquent pics – and captions ;)
    I think I’m going to give these a try…
    (can you just tell me if the pumpkin was oven roasted?)

  3. (Karen, I have a question for you that can’t be posted here. Would you be so kind to drop me an email, please? thank you!)

  4. I’m glad you enjoyed the recipe! I adore Gorgonzola, but the combination with pumpkin was new to me. Great post!

  5. I love your dishes! Your flans look really good. I made them this week too!

  6. LOVE your little dishes. Very charming!

  7. This is up next at my house. I am happy to know that the chesse doesn’t over-power the pumpkin. Still, it is hard to take sweet and become savory…the palette is conditioned to expect sweet!

  8. Very witty post! Love the pics too!! And your ramekins with the little handles are adorable!!!

  9. Beautiful photos! Not one of my favorites, but I had fun making them. :) Glad you loved it!

    • SoupAddict says:

      I don’t know that I would serve these things during the course of the typical week, but they’re fabulous enough for entertaining, yet easy, and the flavor is such that it probably won’t end up really overwhelming anyone if they have to fake their way through liking it. Those kinds of dishes are hard to find. ;)

  10. I enjoyed reading your write-up. Nice photos.

  11. I made these, too….such a delicious surprise! Yours are lovely!

  12. gorgeous photos! i love your ramekins. i made these this week too, but i think i need more gorgonzola to really love them.

  13. I’m new to the FFWD crowd…and loved your post. The photos are stunning, and the write-up is wonderful. Envious!

  14. Looks delish! I loved how easy this recipe was!

  15. Your posts always crack me up but this one had me rolling. You are the sister I never had. Growing up our friends would have never stood a chance! Will you let your brother borrow your ramekins?
    Trevor Sis. Boom.

    • SoupAddict says:

      Ha ha! It got those adorable little ramekins at Sur La Table. Whenever I go in that place, I get myself in trouble. I went in for a mandolin and came out with a half dozen things….

  16. Hilarious! Thanks for such an entertaining post! Love your beautiful ramekin. And we all loved, loved, loved the flans! Methinks too good for the Joneses I know:)

  17. onewetfoot says:

    Very funny post and great ramekins! I’m looking forward to making the flans next week.

    • SoupAddict says:

      You picked the recipes in the right order! I wish I had left the flans for the holiday weekend (quick, easy). Instead, I’ll be tackling the semolina cake.

  18. Your witty humor always makes me laugh. Your flans look perfect, rustic and yummy ( FYI: I’m batting my eyelashes while I type that)

  19. You are such a funny writer! I’m so glad I just stumbled across your blog. =) I especially love the summary of the recipe in ‘blorp’ and ‘chop’–brilliant!
    I would also eat this in a second. I adore blue cheese, and this is such an interesting combination. I plan on making this, make no mistake! =)

  20. I’ll just be the 10th person to tell you that your ramekins are precious! Sur La Table is just down the block from work, I might have to get my self into a little trouble.

  21. Pumpkin addict here!:-) I have saved two pumpkins from the harvest for a scrumptious pumpkin soup, ideal for our present snowy weather. I like the flan recipe. However, could agar agar be substituted for the eggs(not an egg fan) in this recipe….or could you suggest an alternative ingredient?Merci!

  22. This. Is. Amazing.

  23. FOOD-JIZZ!!!!!

  24. This soup looks so lovely! Just what I want on this freezing cold day! Love your bowls too!

  25. Oh, YUM YUM YUM!

  26. Made them!!!
    they were amazing, and I’m definitely NOT a pumpkin-lover. I mistakenly used a whole cup of cream instead of one half of it, so added one yolk just to be sure, and added some grated Parmigiano as well. Also I folded the gorgonzola bits into it instead of sprinkling them on, and skipped the walnuts because I did not have any. They were still fabulous, my guests raved at their creaminess and flavour; the gorgonzola bits melted and created little puddles of warm cheesiness when you scooped out a piece. Definitely a keeper, I will do it again and again, thanks so much for sharing!

    (living in Italy I could not find any canned pumpkin so I started from scratch with Soup Addict’s precious help & advice; I roasted 3 pound of cubed pumpkin sprinkled with olive oli and salt and it worked perfectly! I had custard to fill some 12 cups)

    • SoupAddict says:

      Marcella! I’m so glad they turned out okay. :D I really like your idea of adding parmigiano – I’m going to do that next time!

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