Ingredients for Butternut Squash Flan with Parmesan Sage Sauce

• 1 (1.1kg) butternut squash, halved lengthwise and seeded

• 4 large eggs plus 2 yolks

• 300g half-and-half

• 30g finely grated Parmigiano-Reggiano (1/2 cup plus 2 tablespoons )

• 4 large fresh sage leaves plus 2 teaspoons finely chopped sage

• Garnish: fresh sage leaves

• a candy or instant-read thermometer

Placez la grille du four en position médiane et préchauffez le four à 204°C.

Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour. Remove from oven and reduce oven temperature to 163°C. Cool squash to warm.

Butter an 8- by 2-inch round cake pan. Line bottom with a round of parchment or wax paper and butter paper.

Scoop flesh from squash, discarding skin, and purée in a food processor until smooth, about 45 seconds. Put 475ml purée in a bowl, then whisk in whole eggs, 120g half-and-half, 2 tablespoons cheese, 1 1/4 teaspoons salt, and 1/2 teaspoons black pepper until combined.

Pour squash mixture into cake pan and bake in a water bath until just set and a wooden pick or skewer comes out almost clean, 45 minutes to 1 hour. Remove from water bath and cool flan in pan on a rack 15 minutes. Invert a flat plate over flan, then invert flan onto plate and carefully remove parchment.

Meanwhile, bring whole sage leaves and remaining cup half-and-half just to a simmer in a 1- to 2-quart heavy saucepan, then remove from heat and let steep, covered, 10 minutes.

Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.

Whisk yolks into half-and-half and cook over moderately low heat, stirring constantly with a wooden spoon, until sauce is thick enough to coat back of spoon and registers 170 to 79°C on thermometer, about 4 minutes (do not let boil).

Immediately pour sauce through a fine-mesh sieve into a bowl, then add remaining 60g cheese and chopped sage, stirring until cheese is melted. Stir in 1/4 teaspoons salt and 1/2 teaspoons pepper.

Cut flan into wedges with a thin knife, wiping knife clean after each slice. Serve flan with sauce.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.