Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

BUTTERNUT SQUASH FLAN W/ PARMESAN-SAGE




Source of Recipe


Gourmet


List of Ingredients




1 (2 1/2-lb) butternut squash, halved lengthwise and seeded
4 large eggs plus 2 yolks
2 cups half-and-half
1 1/8 oz finely grated Parmigiano-Reggiano (1/2 cup plus 2 tablespoons)
4 large fresh sage leaves plus 2 teaspoons finely chopped sage
Special equipment: a candy or instant-read thermometer
Garnish: fresh sage leaves



Recipe



Put oven rack in middle position and preheat oven to 400°F.
Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour. Remove from oven and reduce oven temperature to 325°F. Cool squash to warm.

Butter an 8- by 2-inch round cake pan. Line bottom with a round of parchment or wax paper and butter paper.

Scoop flesh from squash, discarding skin, and purée in a food processor until smooth, about 45 seconds. 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.

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. Remove from water bath and cool flan in pan on a rack 15 minutes. Invert a flat plate over flan, then invert flan onto plate and carefully remove parchment.

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.

Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.

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).

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. Stir in 1/4 teaspoon salt and 1/2 teaspoon pepper.

Cut flan into wedges with a thin knife, wiping knife clean after each slice. Serve flan with sauce.

Cooks' note:
Flan can be made 2 days ahead and chilled, loosely covered with plastic wrap. Bring to room temperature, then warm on an ovenproof serving platter in a preheated 325°F oven, about 10 minutes. Serve with sauce.