***This recipe was originally posted on the old Moira Sanders blog in November, 2012.
I’ve been testing recipes for my upcoming French Nibbles & Hors D’heurves class on Friday. I can’t think of too many other things I’d rather be doing on a cold day in November! This recipe wasn’t actually on my list of must-haves for the class but I ran across it again in the amazing Around My French Table cookbook by Dorie Greenspan and decided I must try it (she calls hers “pumpkin gorgonzola flans, but I LOVE anything “custard”!). I was leaning more toward her Cheesy Creme Brulees but pumpkin is one of my favourite foods of all time so I took a chance. It is definitely a winner!
This is not a sweet custard, but a drizzle of honey and a dollop of thick yogurt goes perfectly with the blue cheese flavour. These would make excellent starters at a cold-weather dinner. I liked eating mine warm – the cheese was still melted enough that it ran throughout the pumpkin, infusing every single bite.
*Warning: Alan came home and tucked into one of the custards (at room temperature) and he is definitely NOT a fan. I still am, though.
Pumpkin Gorgonzola Custards
1-15 ounce can pumpkin
2 egg yolks
1/2 cup whipping cream
1/2 tsp fine sea salt, or to taste
Freshly ground black pepper
3 1/2 ounces Gorgonzola, crumbled (a generous 1/2 cup)
Greek yogurt and honey for serving
Preheat the oven to 350 F. Butter 6 (or more) ramekins and fit them into a baking dish or roasting pan that holds them comfortably. Lind the bottom of the pan with a double layer of paper towels or a clean dish cloth and place the ramekins in the pan. Boil a kettle of water.
Process the pumpkin, eggs, egg yolks, and cream in a food processor and process until well blended. Season with the salt and pepper and pour the custard into the ramekins. Divide the Gorgonzola among the custards and poke the cheese down into the custard a bit. Sprinkle the tops with the chopped nuts.
Pour enough boiling water into the roasting pan to come halfway up the sides of the cups. Bake the custards for 35-40 minutes, or until a knife inserted into the middle of one comes out sort of clean. Remove the baking pan from the oven and carefully remove the custards from the hot water. Allow to cool till warm or room temperature.
Top with Greek yogurt and a drizzle of honey.