Ingredients

  • Flan
  • 525 grams butternut squash halve, seed
  • 4 eggs
  • 225 milliliters half and half
  • 5 grams cheese, parmesan Regiano grated
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Cheese Sauce
  • 4 large fresh sage
  • 225 milliliters half and half
  • 2 egg yolks
  • 30 grams cheese, parmesan Regiano grated
  • 2 teaspoons fresh sage finely chopped
  • ¼ teaspoon salt
  • ½ teaspoon pepper

Directions

1. Place oven rack in middle of oven. Preheat oven to 400*F, 200*C/GM 6.
2. Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour. Remove from oven and reduce oven temperature to 300*F/150*C/GM 2. Place pan of boiling water in oven on lowest rack.
3. Butter a 9" round cake pan. Line bottom with parchment paper and butter paper.
4. Scoop flesh from squash, discarding skin, and purée in a food processor until smooth. Pour 2 cups/450g in a bowl, then whisk in remaining flan ingredients. Pour squash mixture into cake pan and bake in a water bath until just set and a wooden pick comes out almost clean, 25 minutes.
5. Remove from water bath and cool flan in pan on a rack 15 minutes. Invert onto a plate, remove paper.
6. Sauce-Bring half and half and whole sage leaves to a simmer, then remove from heat and let steep, covered, 10 minutes.
7. Remove sage, carefully squeezing leaves to extract liquid, and discard leaves. Whisk yolks into half and half and cook over moderately low heat, stirring constantly with a wooden spoon, until sauce is spoon coating consistency. Immediately pour sauce through a fine mesh sieve into a bowl, then add cheese and chopped sage, stirring until cheese is melted. Season with salt and pepper.
8. Cut flan into wedges with thin knife, wiping knife clean after each slice. Serve with sauce.
9. Flan can be made 2 days ahead and chilled, loosely covered with plastic wrap. Bring to room temperature, then warm on an ovenproof serving platter in a preheated 300*F oven about 10 minutes. Serve with sauce.

Notes
Serving Ideas:Original serves 6 main course, 8 side dish.


Categories
CustardsVegetarian Main courseAppetizer, hot
Keywords
CustardsVegetarian Main courseAppetizer, hot
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