Pumpkin flan with cheese fondue, parmesan crisps, and honey & chili

Difficulty: medium

Preparation time: 30 min

Cooking time: 45–50 min

Prepare the Parmesan crisps

In a bowl, combine the grated cheese and flour. Add the egg white and melted butter. Mix well and pour into a silicone mold (honeycomb shape if available). Bake for 5 minutes at 170°C in a conventional oven.

Prepare the flans

Wash, clean, and slice the pumpkin.
Place it on a baking tray lined with parchment paper, season with a drizzle of oil, rosemary, salt, and pepper. Bake for 20 minutes at 180°C.
Let cool completely. Beat the eggs, then add the blended pumpkin, Parmigiano, nutmeg, a tiny pinch of salt, and pepper.
Pour the mixture into 5 buttered and floured ramekins. Level the surface and bake for 45–50 minutes at 160°C in a bain-marie (place the ramekins in a deep baking dish filled halfway with hot water, or use your oven’s steam/bain-marie function if available).

Remove the flans from the oven, let it rest for a few minutes, and prepare the cheese fondue.

In a small saucepan, add the grated Parmigiano and melt it with the milk over low heat, whisking continuously (add milk gradually until reaching the desired texture). Once ready, season with pepper.

Unmold the flans onto plates, top with the cheese fondue, drizzle with honey & chili, add the Parmesan crisp, and serve warm.