Curry Pumpkin Squash Flan

Ingredients

• 750 g Pumpkin squash flesh (skin kept, cut into cubes about 2 cm)
• 1 unit Onion (medium, finely chopped)
• 1 teaspoon Curry powder (about 5 g)
• 2 pinches Nutmeg (freshly grated)
• 2 tablespoons Olive oil (about 30 ml)
• 50 g All-purpose flour (sift before use)
• 20 cl Thick crème fraîche (200 ml, at room temperature)
• 50 g Grated cheese (Emmental) (coarsely grated)
• 3 unit Eggs (large, at room temperature)
• to taste Salt
• to taste Black pepper
• 200 ml Water (added in two portions during the cooking of the pumpkin squash)

Instructions

1. Prepare the pumpkin squash

   Wash the pumpkin squash, remove the stem, cut it in half, scoop out the seeds and fibers with a spoon, then cut the flesh into cubes about 2 cm.

   Time: PT15M

2. Chop the onion

   Finely slice the onion.

   Time: PT5M

3. Sauté the onion

   Heat 2 tablespoons of olive oil in the sauté pan, add the onion and let it lightly brown until it becomes translucent.

   Time: PT5M

   Temperature: medium heat

4. Cooking the pumpkin squash

   Add the pumpkin squash cubes to the sauté pan, season with salt and pepper, cover and cook over medium heat for 20 minutes. Midway, add 100 ml of water, scrape the bottom to release the juices, then add the remaining water.

   Time: PT20M

   Temperature: medium heat

5. Blend the puree

   Transfer the cooked flesh to a bowl or leave in the sauté pan, then blend with an immersion blender until smooth.

   Time: PT5M

6. Season the puree

   Stir in 1 teaspoon of curry powder and two pinches of freshly grated nutmeg, then whisk lightly.

   Time: PT2M

7. Add the flour

   Sprinkle 50 g of sifted flour over the puree and gently fold in with the whisk to avoid lumps.

   Time: PT2M

8. Incorporate the eggs

   Break the 3 whole eggs into the mixture and whisk until homogeneous.

   Time: PT2M

9. Add the cream and cheese

   Pour in the 20 cl of thick crème fraîche, then add 50 g of grated cheese (Emmental). Mix one final time until a homogeneous batter forms.

   Time: PT3M

10. Fill the ramekins

    Pour the mixture into 8 ramekins (or silicone molds) using a ladle, smoothing the surface with the back of a spoon.

    Time: PT5M

11. Bake

    Place the ramekins in a preheated oven at 180°C for about 30 minutes, until the top is nicely golden.

    Time: PT30M

    Temperature: 180°C

12. Rest and serve

    Remove the flans from the oven, let them warm for 10 minutes before unmolding and enjoying.

    Time: PT10M

Nutrition Facts

Calories

181

Protein

5 g

Carbohydrates

10 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Pumpkin squash flesh: Musquée squash, Butternut
• Instead of Onion: Shallot, Leek
• Instead of Curry powder: Garam masala blend, Homemade curry powder
• Instead of Nutmeg: Mace, Cinnamon (in small amount)
• Instead of Olive oil: Canola oil, Butter
• Instead of All-purpose flour: Rice flour (for gluten‑free version)
• Instead of Thick crème fraîche: 30% fat liquid cream, 0% fat fromage blanc (for a lighter version)
• Instead of Grated cheese (Emmental): Gruyère, Comté
• Instead of Eggs: Silken tofu (for vegan version)

Equipment Needed

• Chef's knife
• Cutting board
• Tablespoon
• Teaspoon
• Sauté pan or large skillet
• Wooden spatula
• Immersion blender
• Whisk
• Ramekins (8) or silicone molds
• Oven
• Ladle
• Kitchen scale

Critical Steps — Do Not Skip

• Cut the pumpkin squash into uniform cubes for even cooking.
• Add water during cooking to prevent the bottom from sticking.
• Blend the puree until smooth; otherwise the flan will be grainy.
• Do not overwork the batter after adding the flour.
• Bake until a beautiful golden color is achieved.

Chef Tips from the Video

• Use organic pumpkin squash for a sweeter flavor.
• Add a pinch of Espelette pepper for a slight kick.
• Serve with a small lemony arugula salad to contrast the flan's sweetness.

Troubleshooting

Storage

Refrigerator: Store the flans in an airtight container, 3 to 4 days.

Freezer: Wrap individually and freeze up to 1 month. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the pumpkin squash puree the day before and keep it refrigerated.
• The ramekins can be filled and frozen before baking; just place them directly in the oven, adding 5 minutes to the cooking time.
• The flan reheats well in the oven at 150°C for 10‑15 minutes.