Pumpkin Flan with Brown Butter Fried Sage
Happy Friday everyone! This Friday marks the fourth recipe I have made with French Fridays with Dorie(check out the other members' posts using this link), from Dorie Greenspan's cookbook, "Around My French Table". We were given free reign to choose the order that we want to cook the four recipes for the month of November. Being in the pumpkin mood, I decided to make the Pumpkin Gorgonzola Flans. Flan makes me think of Sabrina the Teenage Witch (anyone get that reference?) and delicious caramel. However, this recipe is for savory flan. Because I don't care much for gorgonzola, I excluded the cheese and the walnuts. Due to my substitutions, my flans could aptly be named "pumpkin flan with brown butter fried sage".
Frying the sage leaves in brown butter.
My flans had some cracks in them, but they were the perfect consistency.
These flans came together in a snap. You simply toss eggs, heavy cream, pumpkin, salt, and pepper (and my secret addition of nutmeg) in a blender and the flan is ready to be poured and baked.
Mmm savory pumpkin flan.
These flans were like a pumpkin pie without the sugar. AJ kept thanking me for making pumpkin pie for dinner! They were creamy, yet light. I loved the hint of nutmeg and the crunchy sage leaves. Really a wonderful meal, especially with the weather getting cooler. I served these with sauteed garlic kale and a Riesling. Delicious and by far my favorite dish thus far!