These delicious Pumpkin Flans with seeds, parmesan and De NigrisBlack Modena Pearls​ are perfect for a light dinner or as a party starter.


Ingredients for 4 People

  • For the flans: ​
  • 1 lb. pumpkin (raw weight)​
  • 1 egg​
  • 4 oz. ricotta cheese​
  • ¼ cup milk or cream​
  • 1.8 oz. breadcrumbs​
  • Salt, to taste​
  • Pepper, to taste​
  • Rosemary, to taste​
  • Extra Virgin Olive Oil, to taste​
  • For the flans breading: ​
  • 7 oz. pumpkin seeds​
  • 4 tbsp breadcrumbs + olive oil​
  • For decoration: ​
  • 1 tsp of pumpkin seeds​
  • 3 or 4 large parmesan flakes/for flan​
  • 1 tbsp Black Modena Pearls – for flan

For the recipe

Pumpkin Flans with seeds, parmesan and Black Pearls

  1. Pre – heat oven at 180°
  2. Peel and clean the pumpkin, then cut it into cubes. Place it on a baking tray with parchment paper and season with salt, pepper and rosemary. Cook in a ventilated oven for about 15 minutes. Then let it cool. 
  3. In a blender, mix the pumpkin until smooth and creamy. Place it in a bowl and add the egg, ricotta cheese, milk, salt and beadcrumbs and mix well.
  4. Pre-heat oven at 170°. Meanwhile, grease the flan molds with oil and breadcrumbs, then add pumpkin seeds to the base.
  5. Pour the mix in the molds and cook in ventilated oven at 170° for 25 minutes.
  6. When ready, let the flans cool, then decorate with pumpkin seeds and  parmesan flakes. To finish, top with a tablespoon of De Nigris Black Modena Pearls