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
For the sauce
For the caramel
For the garnish
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.