Pumpkin flan: how to make it creamy and inviting!

INGREDIENTS
500g of pumpkin
Rosemary
Salt
Pepper
Extra virgin olive oil
4 eggs
100g (1 cup) of parmesan
Nutmeg
15ml (1 tbsp) of milk
Cream cheese

METHOD
1. Slice the pumpkin, and remove the peel with a sharp knife and the internal seeds.
2. Arrange the slices on a baking tray lined with baking paper, then sprinkle them with a drizzle of oil, salt and pepper to taste and sprigs of rosemary. Bake in a static oven at 180°C/360°F for 25 minutes.
3. Once cooked, take it out of the oven and let the pumpkin cool slightly. Then pour it into a food processor and add the eggs with parmesan, salt, nutmeg, milk, and mix until all is well combined.
4. Butter the molds and pour the mixture covering 2/3 of the mold. Place the flans close together in a pan with high sides and add hot (not boiling) water to cover 2/3 of the molds.
5. Bake the pumpkin flans in a preheated static oven at 180°C/360°F for 40 minutes.
6. Once cooked, take them out of the oven and let them cool completely. Remove them from the molds and decorate them with cream cheese.
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