Squash and Comté flan
A meltingly soft savoury flan with roasted squash and Comté.
Active time30 min
Cooking1 h 15 min
Total1 h 45 minResting : 10 min
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Ingredients
- 700 g butternut squash
- 80 g Comté
- 200 ml pouring cream
- 150 ml whole milk
- 3 eggs
- 1 pinch of ground nutmeg
Preparation
Preheat the oven to 200 °C. Peel and deseed the squash, then cut it into 2 cm cubes. Spread out on a baking tray lined with baking paper. Bake for 25 minutes until tender, then mash to a purée.
700 g butternut squash- knife
- baking tray
- oven
- baking paper
- potato masher
Grate the Comté. Beat the eggs, cream, milk and nutmeg together, then stir in the purée and cheese. Pour into a baking tin lined with baking paper.
80 g Comté200 ml pouring cream150 ml whole milk3 eggs1 pinch of ground nutmeg- grater
- bowl
- baking tin
- whisk
- baking paper
Reduce the oven temperature to 160 °C. Place the tin in a large baking dish and pour hot water into the dish until it reaches halfway up the tin. Bake for 40 minutes until the flan is set in the centre. Leave to rest for 10 minutes.
- baking dish
- oven
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration