Fall has been particularly good to us here in Washington, DC. Until this week, we have enjoyed unseasonably warm weather and bright sunny weekends. Unfortunately, things changed this week and the past few days’ downpour and cold temperatures made me long for some seasonal comfort food. October was the first month of the cook-along online bookclub French Fridays With Dorie, with Dorie herself picking the recipes for her online baking minions to make each week. For November, we were able to vote on the recipes that we would prepare as well as pick the order that we wanted to make them in. I was feeling quite down because of the grey weather and the rain, and so I didn’t want to spend a lot of time in the kitchen… Initially, I thought I would prepare the Roast Chicken for Les Paresseux because, well, I was feeling quite paresseuse myself. But the recipe called for a Dutch oven and I don’t have one so I turned my attention to the Pumpkin Gorgonzola flans, which were so easy to prepare they should really be caled Pumpkin Gorgonzola Flans for Les Paresseux as well.
Pre-oven flans – I actually used my creme brulee set to make these which worked out really well.
Post-oven Pumpkin Gorgonzola Flan, topped with chopped walnuts for extra texture.
I served the flans as a light meal with a simple salad. Since I’m not typically a big blue cheese fan, I wasn’t very generous with the gorgonzola and I really wish I had been. The distinctive salty flavour of the cheese turned out to be a perfect contrast to pumpkin flan and I would have liked to have just a little bit more of it.