Pumpkin flan with a light Taleggio fondue

Ingredients

For 1 serving

• Pumpkin300 g
• Eggs1
• Egg whites1
• Parmigiano Reggiano10 g
• Taleggio30 g
• Reduced-fat milk50 ml
• Whole wheat bread1
• Extra virgin olive oil1 teaspoon
• Fresh sage2 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: September – December

Method

1. Peel the squash, remove seeds and strings and cut it into roughly 2 cm cubes. Steam for 15 minutes, until it mashes easily with a fork. Meanwhile preheat the oven to 170 °C (conventional) and heat water for the bain-marie.
2. Blend the squash to a smooth purée and let it cool for a few minutes, so the egg doesn't set.
3. Add the egg, the egg white, the grated Parmigiano Reggiano and a pinch of salt and mix well. Grease a ramekin with the oil and pour in the mixture.
4. Set the ramekin in a baking tin, pour hot water halfway up its sides and bake in the bain-marie at 170 °C for 25 minutes, until the flan is firm in the centre and a skewer comes out clean.
5. In the last few minutes remove the rind from the taleggio and dice it. Warm the milk in a small pan over low heat with the sage leaves, add the taleggio and stir for 2–3 minutes, until it melts into a smooth sauce; don't let it boil or it will split. Meanwhile toast the wholemeal bread.
6. Turn out the flan by running a knife round the edge, coat it with the fondue and serve with the toast.