Pumpkin Gorgonzola Flans

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 (15 ounce) can pumpkin
• 3 large eggs
• 2 large egg yolks
• 1/2 cup heavy cream
• salt
• fresh ground black pepper
• 3 1/2 ounces gorgonzola, crumbled (generous 1/2 cup)
• 2 tablespoons chopped toasted walnuts
• creme fraiche or sour cream, for topping

Recipe

• 1 center a rack in the oven and preheat the oven to 350°.
• 2 butter six custard cups (pyrex cups with a 6 oz capacity, or ramekins; choose a roasting pan that is large enough to hold the cups comfortably).
• 3 line the bottom of the roasting pan with a double layer of paper towels and put the custard cups in the pan.
• 4 put a kettle of water on to boil.
• 5 put the pumpkin, eggs, yolks, and cream in a food processor (or a blender) and whir until well blended.
• 6 season with salt and pepper, and pour the custard into the cups.
• 7 divide the gorgonzola among the flans and poke the cheese into the custard a little bit, just to distribute it.
• 8 sprinkle the tops of the flans with the walnuts.
• 9 pour enough hot water into the roasting pan to come halfway up the sides of the cups.
• 10 bake the flans for 35-40 minutes, or until a knife inserted into one comes out almost clean (depending of the size and height of your cups, you may need more or less time, so start checking at 25 minutes).
• 11 because you're going to let the flans sit in the water bath, they'll continue to cook, so it's better to err on the side of underbaked.
• 12 transfer the roasting pan to a rack and let the flans cool in their water bath to just-warm or room temperature.
• 13 top with creme fraiche or sour cream,.