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pumpkin flan





300 grams

Ricotta cheese

300 grams


2 unit


to taste

Black pepper

to taste

Extra virgin olive oil

to taste

starters from Italy

pumpkin flan

pumpkin flan

vegetarian with eggs with lactose

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

pumpkin flan

appetizing or light and tasty first course

pumpkin flan step 1

step 1

We start by cutting the pumpkin into small cubes, taking care to remove the skin. Once cut, put the pumpkin in a container and add the water (up to half of the container).

pumpkin flan step 2

step 2

cover the container with the film and heat in the microwave for 15 minutes

pumpkin flan step 3

step 3

In the meantime, fill a bowl with the ricotta, break the two eggs and add salt, oil and pepper. Begin to mix the ingredients.

pumpkin flan step 4

step 4

Once the pumpkin has softened, we drain it by removing the excess water, then add it to the other ingredients. Once we have all the ingredients in our bowl, we use a minipimer

pumpkin flan step 5

step 5

Now we butter our pirottin that I would fill with the cream previously created (we will get about 7 cups). Once you prepare our cups they place them in a pan.

pumpkin flan step 6

step 6

Boil some water, once it has reached a boil, towards the water in the pan, until at least half the cups.

pumpkin flan step 7

step 7

Bake the pan in a preheated oven at 170 degrees. Cook for 20-30 minutes at 170 degrees. To check cooking You can use a toothpick.

pumpkin flan step 8

step 8

Once our flans are baked, let them cool. Once cooled, we turn our cups on a plate, so that the flan can slide on the plate.

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