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