Savory Pumpkin Flan
- For the flan
- 1 ½ kilograms Pumpkin
- ¼ l Vegetable broth
- 1 pc ginger (size of a walnut, fresh)
- white peppers
- 3 Coriander
- 1 lemon
- 5 eggs
- 2 Tbsps apple cider vinegar
- 1 Tbsp sugar
- 250 milliliters Whipped cream
- 3 Tbsps chopped raisins
Peel the pumpkin and remove the seeds and pulp. Cut the flesh into pieces and cook in the vegetable broth for about 15 minutes, drain, then puree. Rinse the lemon, grate the zest and squeeze the juice. Peel the ginger and finely grate. Crush the coriander seeds in a mortar. Season the puree with ginger, ground pepper, coriander, vinegar, lemon juice and zest to taste.
Separate the eggs. Beat the egg whites and cream separately until stiff. Whisk together the egg yolks and chopped raisins, fold in the cream and add to the puree. Fold the mixture together with the egg whites and pour into greased pudding molds.
Fill a baking dish about half way with hot water. Place the filled molds in the water and bake in a preheated oven for about 40 minutes at 130-150°C (approximately 250-300°F). Remove and let cool.
Meanwhile, soak the raisins with 1 teaspoon apple cider vinegar and water and cut the chives into small rings.
Carefully loosen the flan around the edges of the molds with a sharp knife and turn out onto prepared dishes. Serve garnished with chives and raisins.