Pour the whipped pumpkin pulp into the béchamel sauce, add the eggs and season with salt and pepper to taste.
Antipasto
PUMPKIN FLAN WITH PARMESAN CHEESE DOP FONDUE, CHIPS AND AMARETTO

Ingredients
- Cooked pumpkin pulp 280 g
- Bechamel 80 g
- Whole eggs 2
- Grated Parmesan Cheese 80 g
- Heavy cream 120 ml
- Amaretti cookies 12 g
- Salt to taste
- Pepper to taste
Cooking time:
30 min
Number of person:
4
Difficulty:
high
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