PUMPKIN FLAN (Gluten Free). 
Pumpkin Flans are small delights sweet and delicate flavour are ideal as aperitif. The contrast of the taste of pumpkin flesh, with goat cheese cream (a cheese flavor and pleasantly acidulous). You can achieve with goat cheese cream of milk or heavy cream (of your choice).
Pumpkin: versatile ingredient for the realization of many recipes simple and delicious. Even as a Starter.
Difficulties: Low 
Cost: Bass 
Total preparation and cooking time: about 60 minutes
INGREDIENTS: 8 Flan 
Parmigiano reggiano 100 grams
Fresh milk or cream – 1 Spoon
Extra virgin olive oil as required
Just enough butter for Buttering the molds or other non-stick kitchen (check out gluten-free label)
Salt to taste
Few sprigs Rosemary (from chop) at will
Nutmeg 1 zest
Eggs 4 medium
FOR THE GOAT CHEESE CREAM:
Fresh liquid cream 100 milliliters of milk or (I used the milk)
Caprino 240 grams (soft cheese made from goat's milk)
Fine salt 1 pinch
PREPARATION:
Slice the pumpkin, remove the Peel with a sharp knife and the seeds indoors. Arrange the slices on a baking sheet lined with parchment paper, then drizzle with a little oil, salt to taste and sprigs of Rosemary . Cover the pan with aluminum foil because cooking doesn't dry out and bake in oven preheated to 200° c for about 15 minutes (180° for about 10 minutes if convection oven).
Once cooked, remove from the oven and let cool slightly pumpkin; then pour into a mixer (Mine suddenly broke, and I used this planetary time – good result) and add the eggs with the grated Parmesan cheese .
Grated nutmeg , Add salt to taste and pour the milk. Blend until a smooth cream.
At this point grease (or use other products for non-food-warning check with GLUTEN-FREE label wording) the molds or cups oven aluminum disposable the ability to 125 ml. Pour the mixture covering the 2/3 the stencil with the help of ladle.
Place the flan close together in a pan with high sides and add hot water (not hot) cooking in a Bain-Marie; the water must reach the 2/3 stencils. Cook the pumpkin flan in oven preheated to 180° c for about 45 minutes (at 160° c for about 35-40 minutes if convection oven). Once cooked, remove from the oven and let cool completely. While the custard bake, prepare goat cheese cream: in a bowl pour the goat cheese and the cream or milk; Add a pinch of salt and stir the ingredients with a wooden spoon or a whisk to create a creamy. Bake Flans, remove from molds and put on a plate by strain on each goat cheese cream .
Enjoy your meal
Anto
See also:
With Pumpkin Cake
Pumpkin recipes Recipes with pumpkin
Pumpkin recipes Recetas con calabaza
