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Squash and Ricotta From Here Flan

Squash and Ricotta From Here Flan


6 portions

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
  • 3 ml (1/2 tsp) ground ginger
  • Salt and freshly ground pepper

Preparation

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  • Preheat oven to 180˚C (350˚F).
  • Purée the cooked squash using a mixer or food processor.
  • Add the eggs, milk and cheese. 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 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.

You can use these cheeses for this recipe

Accompaniments

Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

See wines