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1
Center a rack in the oven and preheat the oven to 350u00b0.
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2
Butter six custard cups (Pyrex cups with a 6 oz capacity, or ramekins; choose a roasting pan that is large enough to hold the cups comfortably).
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3
Line the bottom of the roasting pan with a double layer of paper towels and put the custard cups in the pan.
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4
Put a kettle of water on to boil.
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5
Put the pumpkin, eggs, yolks, and cream in a food processor (or a blender) and whir until well blended.
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6
Season with salt and pepper, and pour the custard into the cups.
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7
Divide the gorgonzola among the flans and poke the cheese into the custard a little bit, just to distribute it.
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8
Sprinkle the tops of the flans with the walnuts.
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9
Pour enough hot water into the roasting pan to come halfway up the sides of the cups.
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10
Bake the flans for 35-40 minutes, or until a knife inserted into one comes out almost clean (depending of the size and height of your cups, you may need more or less time, so start checking at 25 minutes).
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11
Because you're going to let the flans sit in the water bath, they'll continue to cook, so it's better to err on the side of underbaked.
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12
Transfer the roasting pan to a rack and let the flans cool in their water bath to just-warm or room temperature.
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13
Top with creme fraiche or sour cream,.
