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

Ingredients
- Cooked pumpkin pulp 10 oz
- Bechamel 3 oz
- Whole eggs 2
- Grated Parmesan Cheese 3 oz
- Heavy cream 4 fl oz
- Amaretti cookies 4
- Salt to taste
- Pepper to taste
Cooking time:
30 min
Number of person:
4
Difficulty:
high
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