Pumpkin Flan with Taleggio DOP, Macaroons, and Caramel

Whether for a romantic dinner or for entertaining guests, the Consorzio Tutela Taleggio offers an intriguing fall pumpkin recipe that combines the unmistakable taste of this prized cheese with the sweetness of a quintessential autumn ingredient: Pumpkin flan with Taleggio DOP, amaretti and caramel.

Ingredients for 6/8 flans

For the flan

Cream: 150 ml
Pumpkin pulp: 400 g
Eggs: 4
Honey: 200 g
Whole milk: 150 ml
Salt: to taste

For the sauce

Fresh cream: 200 g
Taleggio DOP cheese: 10 g

For the caramel

Sugar: 60 g

For the garnish

Macaroons: 10
Fresh mint: 1 sprig
Pumpkin Flan with Taleggio DOP, amaretti e caramello
Pumpkin Flan with Taleggio DOP, amaretti and caramel


Prepare the Pumpkin

Begin by preparing the crust. Transfer the pumpkin flesh to a blender with the honey and a pinch of salt. Combine the eggs, milk, and cream and continue blending. Sift the mixture with the help of a strainer.

Pour the mixture into the previously oiled ramekins and lay them in a baking dish. Fill it with hot water to 3/4 the height of the ramekins. Bake in a bain-marie at 180° for 50 minutes. Let the cake cool and then transfer it to the refrigerator for 3 hours.

Prepare the Taleggio

Meanwhile, cut the Taleggio DOP into cubes and transfer to a small saucepan where you previously set the cream to heat. Melt the cheese and then set aside.

Prepare the Caramel

To make the caramel toppings, melt the sugar in a saucepan without ever stirring it. Once transparent pour it with the help of a spoon onto a baking sheet lined with parchment paper making the toppings you prefer. Let it cool and then peel it off the baking paper.


Serve the pie garnishing it with the Taleggio DOP sauce, crumbled macaroons, caramel topping and a few mint leaves.

Consorzio Tutela Taleggio

Pumpkin Flan with Taleggio DOP, Macaroons, and Caramel

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