Pumpkin Flan With Blue Cheese Sauce Recipe

Name: Pumpkin Flan With Blue Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: small potato; 8 ounces pumpkin peeled; 1 3/8 ounces Emmental cheese grated; 1 cup milk; cream A splash of; 2 eggs; nutmeg; salt; pepper; butter; 3/4 cup blue cheese; 6 3/4 tablespoons evaporated milk; pepper

Servings: persons

small potato
8 ounces pumpkin peeled
1 3/8 ounces Emmental cheese grated
1 cup milk
cream A splash of
2 eggs
nutmeg
salt
pepper
butter
3/4 cup blue cheese
6 3/4 tablespoons evaporated milk
pepper

1
For the flan, peel potato.
2
Cut potato and pumpkin into cubes.
3
Boil potato and pumpkin in milk for about 20 minutes until knife-tender.
4
Preheat oven to 220u00b0C (approximately 425u00b0F).
5
Drain the pumpkin and potato, reserving the milk, and mash with a fork.
6
Add the cheese and stir well.
7
Beat the eggs, gradually adding cream, then pour mixture over pumpkin puree.
8
Season to taste with a pinch of nutmeg.
9
If mixture is too thick, stir in reserved milk as needed.
10
Grease flan cups with butter.
11
Pour mixture into prepared cups and bake for about 15-20 minutes.
12
Remove from mold while warm.
13
For the sauce, heat blue cheese and evaporated milk in a saucepan over low heat and stir until sauce is smooth.
14
Season to taste with freshly ground pepper.
15
Pour the warm cheese sauce over the flan. Serve immediately.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: small potato, 8 ounces pumpkin peeled, 1 3/8 ounces Emmental cheese grated, 1 cup milk, and more.

Yes, Pumpkin Flan With Blue Cheese Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Flan With Blue Cheese Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions