Pumpkin flan with cream of goat cheese and speck

Cut the pumpkin pulp into cubes, season with salt, pepper, oil and rosemary, place them on a plate covered with oven paper, add a clove of garlic and cook in the oven preheated to 180ºC until it becomes soft. Once cooked, remove the sprig of rosemary and garlic and cool it quickly in the blast chiller with the function of blast chilling for 30 minutes.

Blend the cold pumpkin pulp, pour into a bowl and add the grated Parmesan cheese, a little nutmeg, cream and eggs. Mix well, season with salt and pepper, if necessary, and divide the dough into 6 silicone molds from muffins. Cook the flans in the oven preheated to 180ºC for about forty minutes.

Mix the goat cheese well with the milk and a grated pepper so as to obtain a cream, toast the slices of bacon in the preheated oven to 160°C and, when they are dry enough, crumble them with your hands so as to obtain a grain. Turn out the flans and serve with the cream of goat cheese and speck on top.

Once cooked, you can freeze the pumpkin with the freezing function and store it in the freezer for up to 6 months. When needed, all you have to do is regenerate it in a preheated oven for a few minutes.