Ingredients for about 12 flans
1 kg of pumpkin
50 gr of butter
50 gr of grated Parmesan cheese
for the cream
100 gr of taleggio cheese
200 gr of milk
1 teaspoon of starch or cornstarch
Cut the leek into thin slices and let it soften in a saucepan with the butter.
Clean the pumpkin and cut it into cubes: add it to the leek in the pan.
Cook for about twenty minutes until soft, then blend everything until you get a thick and full-bodied cream. Season with salt and leave to cool.
Add eggs and cheese and blend to obtain a homogeneous mixture. Season with salt and add a little pepper and nutmeg without exaggerating.
Put in buttered cups (aluminium ones are fine) and refrigerate for a couple of hours.
Cook in a bain-marie at 180 ° in a ventilated oven for 40 minutes. Let it cool for a few minutes.
5 minutes before serving, prepare the sauce by combining all the ingredients in a small saucepan and simmer until the mixture is creamy.
Put a spoonful of cream on the bottom of the plate and put the flan over it.
If you'd like, you can garnish with pumpkin cubes cooked in water with 1 teaspoon of brown sugar and a few slices of ginger for 3/4 minutes (until soft).