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Savoury pumpkin flan recipe

Savoury pumpkin flan recipe

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  • Vegetarian
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My daughters always carve pumpkins for Halloween, so I began cooking the pumpkin. Of course, the flan could have a richer pumpkin flavour if made with a deep-orange pie pumpkin, but we make it with the pumpkins we carve.

Be the first to make this!

IngredientsServes: 4

  • 300g pumpkin - peeled, cut into large pieces
  • 2 tablespoons olive oil
  • 4 eggs
  • 200ml whipping cream
  • 1 pinch ground nutmeg
  • 1 pinch ground cinnamon
  • 3 tablespoons grated Gruyère cheese
  • salt and ground black pepper

MethodPrep:10min ›Cook:30min ›Extra time:30min cooling › Ready in:1hr10min

  1. Preheat the oven to 180 C / Gas 4.
  2. Bring a pan of salted water to the boil over medium high heat. Add the pumpkin pieces and boil until tender, about 10 minutes.
  3. Pour the pumpkin into a colander, and allow to drain for a good 30 minutes.
  4. Swirl 1/2 tablespoon of the olive oil into each of 4 ramekins, and place a nice piece of the cooked pumpkin in the bottom of each ramekin. Mash the remaining pumpkin.
  5. Whisk together the eggs, whipping cream, nutmeg, cinnamon, grated Gruyère cheese and mashed pumpkin in a jug until the batter is smooth and homogeneous. Season with salt and pepper. Pour the mixture into the 4 ramekins. Place the ramekins in a deep baking tin.
  6. Place the tin into the preheated oven, and pour enough boiling water into the tin to come halfway up the sides of the ramekins. Bake until a skewer inserted near the centre comes out clean, about 20 minutes.
  7. Serve warm or cold with a lettuce salad.

Are you carving a pumpkin this year?

It's so easy you won't believe it. Look for how-to articles on this site for techniques, like this one with Jack-o-lantern templates you can download and print. You will be astonished at your results!

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Savoury Flan

Whisk the eggs and cream together.
Put the cornflour into a small bowl, pour a little of the egg/cream mixture in. Blend with a teaspoon then pour back into the main mix.
Stir in the onion and cheese.
Add up to two additional fillings weighing 250g together.
Add seasonings and any herbs or spices and give a final stir to mix everything evenly.

Divide the mixture between two ramekins

Preheat Halogen at 140°c. Cook on High rack with Extender ring on top

Boil a kettle of water, pour it into a dish and stand the ramekins in so that the water reaches two thirds up the sides.
Put the bain marie into the Halogen Oven and cook for 30 to 35 minutes.

When cool, run a knife around the ramekin and turn out onto plates. Serve with a little watercress or green salad.
I found these cooked better in the foil ramekin dishes rather than my pyrex ones.
I use one of my round metal cake tins for the bain marie

Although I haven’t tried it, I reckon this mix could be used in a pastry case to make a quiche, but would probably have to be cooked for longer.


Savoury Pumpkin Pie

Pumpkin is a versatile and delicious vegetable. Mash it, steam it, boil it, roast it (yum yum) and puree it. And the most famous way to eat pumpkin puree is in a pumpkin pie.

I’ve never eaten sweet pumpkin pie.

But I have served up this savoury pumpkin pie many times.

This recipe is quiche-like, but with the addition of mashed pumpkin. The garlic and herbs give it lots of flavour.

I usually add some mashed sweet potato too, for flavour and texture because sometimes mashed pumpkin can come out a little soggy, even when steamed. If you don’t have any sweet potato, you could add one regular white potato to the pumpkin to give it a bit of texture.

Substitute fresh herbs for the dried and use a little more or try oregano or basil instead. Add some chopped steamed spinach for extra nutrition or some feta or goats cheese for something a little special.

To make this dish non-vegetarian, add some cooked meat like bacon or leftover roast chicken.

You can use a ready-made shortcrust pastry shell to save time when making this pie or use puff pastry on the base. These may need blind baking according to the packet instructions.


How many types of flan are there?

Last night at an authentic Mexican restaurant . not dumbed down or Americanized food . I had a flan that was different than anything I had . dense and like a piece of cheesecake.

A poster suggested it might be flan Napolitano. While looking up information on that I came across many types of flan some of which were mentioned in this blog which has a recipe for flan de queso .
http://seattlebonvivant.typepad.com/s.

"There are as may variation of flan as there are households and countries . Then there are the modified versions of flan: coconut flan, flan de dulce de leche, flan de queso de cabra, pumpkin flan, pineapple flan, flan de naranja . Then there are the modified versions that include Queso Caraqueño or Flan Napolitano"

On another site someone said of flan de dulce de leche that " It was godly"

In the SF thread Eat_Nopal writes .

"As far as I can tell, Flan variations become popular in the late ྌs. Of all the variations the only ones that have really become classics (at least in Mexico) are Coconut, Kahlua & Chocolate (Napolitano goes back much further. and is definitely a classic)."


Mexican Flan

Ingredients

  • Sweetened Condensed Milk - 1/2 can 200 ml
  • Evaporated Milk or Normal Milk - 250 ml 1 cup
  • Heavy Cream - 200 ml
  • Eggs - 3
  • Vanilla Extract - 1 tblsp
  • Sugar - 1/2 cup

Instructions

Tried this recipe? Let us know how it was!

1)take sugar in a sauce pan

2)Melt on medium high heat

3)Keep melting. Dont stir just swirl the pan

5)This is the perfect colour

8)Coat it carefully on the sides

10)You need three type of milk. Cream, sweetened condensed milk and evaporated milk. if you dont have evaporated milk use regular milk.


Delicious sweet and savoury pumpkin recipes

  • Neil Perry's roast pumpkin recipe with garlic yoghurt, almonds and spice. (recipe here). Photo: William Meppem
  • Spaghetti with pumpkin, thyme and brown butter. (recipe here). Photo: William Meppem
  • Healthy breakfast muffins. (recipe here). Photo: William Meppem Styling: Hannah Meppem
  • Warm lentil salad with pumpkin and chilli. (recipe here). Photo: William Meppem
  • Neil Perry's strozzapreti pasta with roast pumpkin, feta and pine nuts. (recipe here). Photo: William Meppem
  • Karen Martini's roast pumpkin soup with Thai flavours and young coconut. (recipe here). Photo: Marcel Aucar
  • Dan Lepard's pumpkin bulgur wheat cake. (recipe here). Photo: William Meppem
  • Jill Duplex's bacon-roasted turkey with pumpkin, sausage and fruit mince stuffing. (recipe here). Photo: William Meppem
  • Pumpkin soup with dukkah. (recipe here). Photo: Vicki Liley
  • MamaBake's slow-cooked Moroccan vegetable couscous recipe. (recipe here). Photo: supplied
  • Dan Lepard's pumpkin sesame olive bread. (recipe and video here). Photo: William Meppem
  • Lamb, pumpkin and charred herb salsa recipe. (recipe here). Photo: Edwina Pickles
  • Simple, anytime food: Pumpkin fritters. (recipe here). Photo: Quentin Jones QCJ
  • Pan-fried lamb cutlets in green masala with pumpkin and almond curry. (recipe here). Photo: William Meppem
  • Adam Liaw's slow-cooker winner: Pumpkin pie cheesecake. (recipe here). Photo: William Meppem
  • Pumpkin and taleggio cheese tart. (recipe here). Photo: Marcel Aucar
  • Mexican sweet pumpkin flan. (recipe here). Photo: William Meppem
  • Roulade with spiced pumpkin, macadamia, pear and tarragon stuffing (recipe here). Photo: Marina Oliphant
  • Pumpkin pie with vanilla ice-cream. (recipe here). Photo: Quentin Jones

If you love pumpkin, these recipes will be staples in your kitchen. From savoury pumpkin pasta to sweet breakfast muffins, and everything in between, we have recipes the whole family will love it's pumpkin like you've never had it before. Browse through our gallery and choose your favourites!


Savoury pumpkin flan recipe - Recipes

Step 1 Heat the oven to 325 degrees.

Step 2 Prepare the caramel: Place one-fourth cup of the sugar in a small, heavy-bottomed saucepan along with the corn syrup, adding enough water to give the sugar a "wet sand" consistency. Cook the sugar over medium heat until the sugar dissolves and the syrup darkens from a rich golden to a deep amber color, being careful that the caramel does not burn, 10 to 12 minutes. Remove from heat and, working quickly, divide the caramel among 6 (4-ounce) ramekins, coating the bottoms evenly. Set aside to cool and harden.

Step 3In a medium bowl, whisk together the remaining one-third cup of sugar and the eggs. Pour in the cream, half-and-half and vanilla, and whisk together gently so as not to incorporate air and over-mix. Set the mixture aside until the sugar dissolves. Strain mixture through a sieve into a pitcher or bowl with a lip. Set the caramel-coated ramekins in a roasting pan lined with a kitchen towel, and divide the custard evenly among the cups. Carefully fill the pan with hot water to reach a little more than the middle of the ramekins. Loosely cover the pan with foil and carefully place it in the oven and bake for 25 minutes. Rotate the pan and cook until the custard is set but the center still jiggles when the dish is nudged, 20 to 25 more minutes.

Step 4Remove the pan from the oven, uncover and set aside to cool in the pan for about 30 minutes. Transfer the ramekins to a plate to cool completely, then cover with plastic wrap and refrigerate overnight.

Step 5Remove the custards from the refrigerator and let them sit at room temperature for 10 minutes before serving. To serve, gently run a thin knife around the inside of the ramekin to loosen the flan. Cover with a plate and invert the ramekin onto the plate and allow the custard to come loose onto the plate. The caramel will pool around the flan (if the custards are stuck, gently run the base of each ramekin over a low stove-top flame to warm the caramel slightly and make it easier to dislodge the custards). Garnish with orange segments, whipped cream and fresh mint, if you like.


Great ideas for savoury baking

March is upon us! The days are getting longer and spring is so close I can almost smell it (or maybe that’s the stash of hot cross buns I’m hoarding in my bread bin). Either way, the bleak winter months are on their way out and we’re getting more and more beautiful produce to play with.

Baking is one of my favourite things to do when it’s still a bit chilly and my inclination to leave the house is non-existent. However, this doesn’t have to mean sweet treats – this extends to savoury goods too. Tarts, quiches, muffins… weekend time spent with seasonal ingredients is a beautiful thing. At the moment my fridge is full of the purplest sprouting broccoli, enormous heads of kale, and lovely long leeks. And it doesn’t stop at veg there’s a ton of amazing fish and shellfish around too – salmon, sardines, sea bass, clams… amazing.

So, what to make? Well one thing that’s also great right now is venison, so why not start a bake-athon with a delicious slow-cooked venison pie? Stewing venison cooked with wine and juniper berries is an absolute dream and a comforting treat – robe it in pastry, however, and you’ve just taken it to another level. I like to line a high-sided 9” cake tin with homemade suet pastry, then fill it with the thick, cooled stew and make a lovely pastry top, joining it up with the pastry sides. Bake on the bottom of the oven at 180°C for a delicious, golden pie with a difference – it’s a real showstopper. Alternatively, for a Jamie twist, try this equally delicious venison pie that’s perfect for Sunday lunch.

With all those beautiful aforementioned greens about you can make a range of wonderful tarts and quiches. I love a deep filo tart filled with a creamy cheese (blue cheese is a winner for me – try Stichelton for a punchy but creamy Stilton alternative) and top it with blanched purple sprouting broccoli. Keep the tips and the leaves of the broccoli poking out and drizzle with a little olive oil before baking – you’ll get gorgeous crispy bits amongst the blue cheese creaminess. Stunning.

You could use chunks of perfectly poached salmon in your quiche instead, with a zesty lemony cream and super slow-cooked leeks in the base. Perfect for lunch with an herby green salad. Alternatively, try Laura Fyfe’s lovely asparagus & smoked salmon quiche recipe from Jamie Magazine!

If you’re looking for a speedy afternoon baked treat, why not have a go at savoury muffins? I adore kale muffins, laced with chunks of feta and even a little crispy bacon. You can shred the kale and stir it through your muffin mixture, or better yet steam the kale first and blitz it up, then stir through the batter to make a stunning bright green snack. Top with some pine nuts or pumpkin seeds for a little crunch.

So there you have it beautiful greens, slow-cooked meat, zesty fish… Who needs cake?


What are pumpkin pasties?

I am starting with the pumpkin pastry that the Harry Potter books made famous: the pumpkin pasties. They are the first typical wizard food that Harry gets to eat when on his way to Hogwarts in the Hogwarts Express.

The pumpkin pasties are small pastry pockets filled with a delicious sweet and spicy pumpkin filling, similar to the Cornish pasties, which you can buy just about anywhere in England, but which are normally savory.

While reading about the pasties on the Internet I found many articles debating about the taste of the pumpkin pasties. Many think they are actually savory like a typical Cornish pasty. Some others think they are sweet.

I decided to go for the sweet version because that is the way I imagined the pasties to be from the very beginning. The Hogwarts Express trolley only sells sweets, so I have always taken it for granted that the pumpkin pasties are sweet as well.