Zutaten
- 300gr pumpkin
- 3 eggs
- 150ml fresh cream
- 100gr Parmigiano Reggiano
- Black pearl vinegar
- Butter
- Extra virgin olive oil
- Rosemary
- Salt & pepper
Vorbereitung des Rezepts
1
Stew the pumpking with a drizzle of olive oil and some rosemary until the pumpkin is very soft. Add a pinch of salt.
2
Once cooled, mix the pumpkin with the eggs and the Parmigiano Reggiano.
3
Grease the baking cups with some butter.
4
Pour the mixture in the baking cups.
5
Bake for 30 minutes at 180°.
6
Serve your flan with our Casa Rinaldi balsamic pearls and a sprig of rosemary.
