Butternut Squash Flan With Parmesan Sage Sauce
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4 large
Egg (plus 2 yolks)2 cups
Half-And-HalfDirections:
1
Put oven rack in middle position and preheat oven to 400°F
2
Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour
3
Remove from oven and reduce oven temperature to 325°F
4
Cool squash to warm
5
Butter an 8- by 2-inch round cake pan
6
Line bottom with a round of parchment or wax paper and butter paper
7
Scoop flesh from squash, discarding skin, and purée in a food processor until smooth, about 45 seconds
8
Put 2 cups purée in a bowl, then whisk in whole eggs, 1 cup half-and-half, 2 tablespoons cheese, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper until combined
9
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
10
Remove from water bath and cool flan in pan on a rack 15 minutes
11
Invert a flat plate over flan, then invert flan onto plate and carefully remove parchment
12
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
13
Remove sage, carefully squeezing leaves to extract liquid, and discard leaves
14
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 175°F on thermometer, about 4 minutes (do not let boil)
15
Immediately pour sauce through a fine-mesh sieve into a bowl, then add remaining 1/2 cup cheese and chopped sage, stirring until cheese is melted
16
Stir in 1/4 teaspoon salt and 1/2 teaspoon pepper
17
Cut flan into wedges with a thin knife, wiping knife clean after each slice
18
Serve flan with sauce
19
Put oven rack in middle position and preheat oven to 400°F
20
Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour
21
Remove from oven and reduce oven temperature to 325°F
22
Cool squash to warm
23
Butter an 8- by 2-inch round cake pan
24
Line bottom with a round of parchment or wax paper and butter paper
25
Scoop flesh from squash, discarding skin, and purée in a food processor until smooth, about 45 seconds
26
Put 2 cups purée in a bowl, then whisk in whole eggs, 1 cup half-and-half, 2 tablespoons cheese, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper until combined
27
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
28
Remove from water bath and cool flan in pan on a rack 15 minutes
29
Invert a flat plate over flan, then invert flan onto plate and carefully remove parchment
30
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
31
Remove sage, carefully squeezing leaves to extract liquid, and discard leaves
32
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 175°F on thermometer, about 4 minutes (do not let boil)
33
Immediately pour sauce through a fine-mesh sieve into a bowl, then add remaining 1/2 cup cheese and chopped sage, stirring until cheese is melted
34
Stir in 1/4 teaspoon salt and 1/2 teaspoon pepper
35
Cut flan into wedges with a thin knife, wiping knife clean after each slice
36
Serve flan with sauce