Aimer faire plaisir à ceux qu'on aime

Ingredients

• 375 ml (1 1/2 cups) squash of your choice, cooked
• 4 eggs
• 60 ml (1/4 cup) milk
• 300 g (8 oz) Ricotta from here
• 2 ml (1/2 tsp) ground ginger
• Salt and freshly ground pepper

Preparation

Preheat oven to 180˚C (350˚F).

Purée the cooked squash using a mixer or food processor.

Add the eggs, milk and Ricotta. Stir until the mixture has a smooth, uniform consistency.

Add the ginger and season generously.

Divide the mixture among 6 medium-sized ramekins that are greased with butter or lined with parchment paper.

Place them in a baking dish and pour enough water in the dish to reach halfway up the side of the ramekins (double boiler). Bake in the centre of the oven at 180˚C (350˚F) for 30 minutes or until the flans are set (a knife inserted in the middle comes out clean). Remove the flans from the double boiler and invert onto plates.