Pumpkin flan

Serve with spinach sauce.

Ingredients

200 g pumpkin puree
4 eggs
salt and white pepper
60 g finely grated cheese, such as mature Cheddar cheese
soft butter for greasing

Method

Preheat the oven to 180°C, grease well two dariole moulds (or two large cups). Briefly whisk the eggs, add the pumpkin puree and mix well, add grated cheese, season to taste. Divide mixture into greased moulds, put moulds into a roasting tin. Add hot water about half way up the moulds and bake for about 30 minutes until firm. Turn out and serve immediately (but also tastes good lukewarm or cold; slightly more compact after cooling than when fresh from the oven).

Variations

This works with many vegetable purees such as cauliflower, carrots, broccoli, peas, green beans. Vary the cheese, grated Parmesan cheese works very well.