Butternut Squash Flan With Parmesan Sage Sauce |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 10 |
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This flan is a first course in a meal that is technically a custard with a custard sauce. Or it could just be a meal. This can be made 2 days ahead and chilled, loosely cover with plastic wrap. Bring to room temperature, then warm on an oven-proof serving platter in a preheated oven 325°F about 10 minutes. Serve with sauce. Recipe comes from Gourmet Magazine. Ingredients:
2 1/2 lbs butternut squash, halved lengthwise and seeded |
4 large eggs, plus |
2 egg yolks |
2 cups half-and-half |
1 1/8 ounces finely grated parmigiano-reggiano cheese (1/2 cup plus 2 t) |
4 large sage leaves, plus |
2 teaspoons finely chopped sage |
Directions:
1. You will also need an instant read or candy thermometer.
2. Put oven rack in middle position and preheat oven to 400°F; Roast squash, cut sides down in a lightly oiled shallow baking dish until neck is tender, about 1 hour; remove from oven and reduce oven temperature to 325°F; Cool squash to warm.
3. Butter an 8-by-2-inch round cake pan; line with bottom with parchment or wax paper and butter paper.
4. Scoop flesh from squash, discard skin, and puree in a food processor until smooth, about 45 seconds: Put 2 cups puree into 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.
5. Pour squash mixture into cake pan and bake in a water bath until just set and a wooden tooth pick comes out almost clean, 45 minutes to 1 hour; remove from water and cool flan on rack 15 minutes, invert a flat plate over flan, then invert flan onto plate and carefully remove parchment paper.
6. Meanwhile, bring whole sage leaves and remaining cup of half and half just to simmer in a 1-to 2-quart heavy saucepan, then remove from heat and let steep, covered 10 minutes; Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.
7. 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 register 170 to 175 degrees on thermometer, about 4 minutes (DO-NOT let boil).
8. Immediately pour sauce through a fine sieve into a bowl, then add remaining 1/2 cup cheese and chopped sage, stirring until cheese is melted, stir in 1/4 teaspoon salt and 1/2 teaspoon pepper.
9. Cut flan into wedges with a thin knife, wiping knife clean after each slice; Serve flan with sauce.
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