This elegant savory flan takes inspiration from the sweet side of the kitchen but transforms it into a refined vegetable dish. Creamy pumpkin custard is blended with roasted garlic, fresh herbs, and cream, then baked in ramekins until silky smooth. Perfect as a holiday side, an appetizer course, or even a vegetarian centerpiece, this recipe balances autumnal richness with subtle, aromatic flavors.
INGREDIENTS:
1 medium-small pumpkin, about 3 pounds, split and seeded
1-2 heads of garlic, separated*
4 large eggs
2 cups heavy whipping cream
1-2 teaspoons fresh chopped marjoram or thyme
Salt and pepper to taste
A pinch of nutmeg
Butter for greasing ramekins
*It seems like a lot of garlic, but roasting mellows and sweetens it beautifully.
METHOD:
Heat oven to 425°F. Butter eight 4-ounce ramekins and set aside.
Lightly oil pumpkin halves and place cut-side down on a foil-lined baking sheet. Scatter garlic cloves underneath. Roast until pumpkin is tender and edges caramelize (about 40–50 minutes). Check garlic after 15 minutes; remove once soft. Reduce oven to 350°F.
Scoop pumpkin flesh into a bowl and reserve any juices from the pan. Peel roasted garlic by trimming root ends and squeezing out the softened paste.
In a food processor or blender, purée pumpkin, garlic, eggs, herbs, salt, pepper, and nutmeg until smooth. Add cream and pulse gently to combine.
Arrange ramekins in a large roasting pan. Ladle custard mixture into ramekins. Add hot water to the pan until it reaches halfway up the ramekin sides. Cover loosely with foil.
Bake for 30 minutes, then check doneness. Custards should be mostly set with a slight jiggle in the center. If still liquid, re-cover and bake an additional 10–15 minutes.
Let custards rest a few minutes before serving. Serve warm in ramekins or unmold by running a thin knife around the edges and inverting onto plates.
Drizzle with pumpkin seed or pistachio oil, add a few drops of aged balsamic vinegar, and finish with a fresh herb sprig.
To Make Ahead:
Flans can be made 1 day ahead. Cover with plastic wrap and refrigerate. Reheat by setting ramekins in a sauté pan with ½ inch of cold water and gently simmer for 15–20 minutes until warmed through.
CHEF NOTES:
- For a milder garlic flavor, blanch cloves three times in fresh water, simmering for 3 minutes on the third round, before using.
- Sage or rosemary can replace marjoram or thyme—infuse the cream with herbs for several minutes, then strain before adding.
- A few drops of truffle oil add luxury, but use sparingly.
YIELD: Serves 8
