Butternut Squash Flan with Parmesan Sage Sauce - Veg

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Butternut Squash Flan with Parmesan Sage Sauce - Veg

 

Recipe By :Gourmet, October 2004

Serving Size : 8 Preparation Time :0:00

Categories : Savory Pies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 butternut squash -- (2 1/2-lb) halved

lengthwise and seeded

4 large eggs plus 2 yolks or EG substitute

2 cups half-and-half or soy equivalent

1 1/8 oz finely grated Parmigiano-Reggiano (1/2 cup

plus 2 tablespoons) or soy cheese

4 large fresh sage leaves plus 2 teaspoons finely

chopped sage

Special equipment: a candy or instant-read

thermometer

Garnish: fresh sage leaves

 

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.

 

Makes 8 to 10 first-course servings.

 

Gourmet, October 2004

 

Epicurious.com

 

 

Source:

" Epicurious.com "

S(Formatted by Chupa):

" 10.22.04 "

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- -

 

Per Serving (excluding unknown items): 96 Calories; trace Fat (1.7%

calories from fat); 2g Protein; 25g Carbohydrate; 4g Dietary Fiber;

0mg Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Grain(Starch).

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0