Pumpkin Gorgonzola Flan

The Pumpkin Gorgonzola Flan from Dorie Greenspan's Around My French Table is a recipe that inspires me in many ways. The basic recipe as written is a baked custard fortified with pumpkin puree and topped with gorgonzola and walnuts. These major components can be reinterpret in many ways. Add a pie crust and you have a quiche of unusual flavour. Soak in some cubes of stale bread and you have yourself a savory bread pudding. Or how about turning it into a stuffed french toast? The possibilities are endless.

However, before taking this recipe into different directions, I'm curious if I enjoy the flavour combination of pumpkin, custard, gorgonzola, and walnuts. I put a rein on my culinary imagination and decided to stay close to the original recipe. Blue cheese is one of those ingredients that you either love it or hate it. I adore blue cheese for as long as I can remember so it is not much of a concern. However, given the delicate flavour of pumpkin custard, I decided to go with a creamy and mild gorgonzola dolce. This dish definitely veers on the rich side. To give it a bit of fruity brightness, I threw in a handful of diced pears in addition to the cheese and nuts topping. We already have a sweet component in the form of pumpkin puree but pear is a natural partner for gorgonzola and walnuts.

As it turned out, my intuition was spot on. The pumpkin custard acted as a creamy background punctuated with salty blue cheese, crunchy walnuts, and sweet juicy pears. Every spoonful was a delight. I enjoyed it equally warm out of the oven, room temperature, and even cold from the fridge.

Similar to the potato gratin from a couple of weeks ago, I did not make the full recipe. I approximately halved the ingredients. You may ask what about the eggs? Well, luckily custard is pretty forgiving. I used 2 extra large eggs along with 1 extra large egg yolk. Knowing that gorgonzola is salty, I used approximately 1/4tsp of fine sea salt for seasoning. This yielded 4 half cup servings in these cute mini latte bowls.

Now that I know I like this flavour combination, I cannot wait to turn this flan into quiche, bread pudding, and french toast! Don't forget to check out what other members made this week on French Fridays with Dorie! 

Comments

[Michelle]

I made this this week too but with Sweet Potatoes and other goodies! Yours look so good! I love that you added pears!

[Frolicking Night Owl]

Pear! Very creative!!

[Jessica of My Baking Heart]

Beautiful photos! I did the same this week, but wasn't as thrilled with it as you. So glad you enjoyed it! :)

[rebecca]

Looks beautiful!!! Your pictures are gorgeous. I haven't tried this one yet...

[Krissy]

Beautiful photos...I also tried Dorie's recipe as published, but I will tweek it in the future...nice to get the idea and then to dream up how I want it to turn out.

[Liz]

I love the idea of adding diced pears...how yummy!!

[StephIrey]

Love, love, love the idea of adding pears! Maybe I'll try this one more time (halving the recipe as you did, in case I still have no takers from my boys).

[evilcakelady]

wow, i love that you thought of all the ways this recipe can be taken further! i think as a savory bread pudding it could be amazing!

[Steph@stephsbitebybite]

Great pictures! I loved this dish too!

[Trevor Sis. Boom.]

Love your idea for pears. I went with sage but I guess you could even do both! Quiche too! Hm...maybe I will do again. Lovely photos!
Trevor Sis. Boom.

[Teresa]

I think yours is my favourite iteration of this recipe so far. I love the idea of pears with this and your thoughts on various riffs on this recipe are wonderful.

[DessertByCandy]

Thank you everyone! This recipe gives me another reason to stock the fridge with gorgonzola at all times. :) I'm excited to find out the schedule for December already!