Pumpkin Flan with Cheese Fondue

Method

1. Remove seeds from the pumpkin. Optionally peel the skin. Cut the pumpkin into irregular pieces.
2. In a pan, sauté half an onion in a drizzle of olive oil and a knob of butter until soft.
3. Add the pumpkin pieces, season with salt and pepper. Add a small amount of water and a piece of fruit mostarda (orange). Cover and cook over low heat until the pumpkin is completely tender and falls apart.
4. Transfer the hot cooked pumpkin to a blender. Add fresh cream and blend until smooth.
5. Add the whole eggs and blend again until well combined.
6. Grease 10 small molds with butter spray. Fill each mold with the pumpkin mixture.
7. Cook the flans: in a steam oven for 30 minutes, or in a static oven preheated to 150°C with a water bath for 35–40 minutes.
8. Meanwhile, prepare the fonduta: In a saucepan, melt the butter over low heat. Add the cornstarch and stir to form a roux.
9. Gradually add the milk, stirring constantly. Season with a pinch of salt. Cook until the mixture thickens.
10. Remove from heat, add the grated grana cheese, and stir until melted and smooth.
11. Once the flans are cooked, unmold them onto plates. Spoon the warm fonduta over the flans. Garnish with fresh herbs.