Exciting times! The Griffins were touring in Lancaster with their fantastic Bricking It, and we decided to spend some time together and cook a delicious Autumn meal for them. The idea was clear, we wanted to exploit the many opportunities that Autumn fruits provide us and developed a menu based on:
- Squash and Haloumi Jumble
- Leo’s Top Secret Signature Lasagna
- Pumpkin Flan (tart) and Chocolate pasty
As much as I would love to write all about it, I am going to concentrate and talk about the Pumpkin dessert now. First of all because I’ve been asked to do so due to its amazing taste, and secondly because we are in the Halloween weekend and might be one of your best chances to try it!
For more ideas on developing Autumn menus, check our Top 5 Autumn ingredients Featured post.
In a world full of sponge-y pumpkin cakes, I thought it would be nice to develop a different pumpkin experience to what you can usually find on the Internet. Hence this ultimate Pumpkin Flan.
- 1 pumpkin (350g when peeled)
- 3 eggs
- 300g soft cheese
- 1 glass of milk
- 4 tbsp of sugar
- 1 lemon/lime
- 1 tsp vanilla essence
- 1 gelatine sachet (we used vegetarian one)
(Optional) You can create a caramel base on the Flan dish
- Peel and dice the pumpkin.
- Boil the pumpkin with a pinch of salt until tender, drain it and add it to the food processor.
- Preheat the oven (180ºC (Gas 6/7))
- Add the processed pumpkin, the eggs, soft cheese, sugar, milk, lemon juice, vanilla essence, gelatine sachet and cinnamon to taste in a bowl and mix with a whisk until the mixture is homogeneous.
- Pour the mixture in the flan dish
- Put the dish in the oven at 180ºC (Gas 6/7) during 40 minutes or until you see the top part cooked. You can pinch the flan with fork and it should come out clean, with no liquid on it.
- You can serve the flan from the dish or you can flip it to another plate. Cream would be a good companion for this dessert.