Ingredients for 3 flans:
- 1 egg
- 35 g of Ruggeri Rice Flour + a spoon for flouring
- 150 g of Mantua pumpkin
- 3/4 tablespoons of Parmigiano Reggiano
- 90 g of oat milk
- A handful of flax seeds
- Grated feta to taste
- Salt
- Butter for the molds
Procedure:
First, cut the pumpkin into slices and bake it in the oven on a baking tray covered with baking paper for 15 minutes at 180°. Let it cool, remove the peel, mash it until you get a smooth pulp and set it aside.
Now beat the egg with the Parmesan and add the milk and flour, making sure that no lumps form. At this point, add the pumpkin, flax seeds, a pinch of salt to the mixture and continue mixing until the ingredients are well combined.
Grease aluminum baking cups with butter and sprinkle them with flour so that the flans do not stick. Now place the mixture in the containers filling them 3/4 and cook in a hot oven at 180° for 20 minutes in a bain-marie.
Once cooked you can serve them, even warm, sprinkled with feta.
