Recipe: pumpkin flan with parmesan fonduta, paired with Rutini Colección Sauvignon Blanc

Glass of Rutini Colección Sauvignon Blanc next to a pumpkin flan with parmesan fonduta and fresh thyme

Juliana López May shares her recipe for pumpkin flan with parmesan fonduta, perfect for a spring afternoon with a glass of Rutini Colección Sauvignon Blanc. When we think about pairing, we look for combinations of harmony as well as contrast between flavors, textures and aromas. This time, we present a recipe with pumpkin as the main ingredient, paired with a parmesan fonduta that highlights the creaminess typical of oak-aged white wines.

The recommendation is to enjoy the Pumpkin Flan with Parmesan Fonduta alongside Rutini Colección Sauvignon Blanc. This wine pairs wonderfully with seafood, goat cheese and pasta with seafood.

How do you pair a Sauvignon Blanc?

Pairing a Sauvignon Blanc means looking for freshness and contrast. Rutini Colección Sauvignon Blanc stands out for its citrusy character —with notes of pink grapefruit— and an herbal profile, with a brief pass through oak that makes it singular and round on the palate.

That freshness balances the creaminess of a parmesan fonduta, while the wine’s herbal touch echoes the thyme that tops the dish. A combination that also works with seafood, goat cheese and pasta with shellfish.

Pumpkin flan with parmesan fonduta (by Juliana López May)

Ingredients for 4 servings

For the pumpkin flan

  • 1 pureed pumpkin (roasted)
  • 1 garlic clove
  • ½ cup heavy cream
  • 4 eggs
  • ½ cup parmesan
  • Salt and pepper
  • Chopped parsley

For the fonduta

  • 1 cup parmesan
  • 1 cup cream
  • ½ cup milk
  • Fresh thyme
  • 4 egg yolks
  • 50 g butter

Method

  1. Cut the pumpkin in half and place it on a tray with garlic, water, salt and pepper.
  2. Cover with aluminum foil and cook for 1 hour. Mash it and mix with the eggs, parmesan and parsley.
  3. Pour the mixture into pudding molds and bake in a water bath for 35 minutes.
  4. For the fonduta: heat the cream, milk and parmesan in a small saucepan, stirring until the cheese melts.
  5. Add the egg yolks at the last moment along with the butter.
  6. Before serving, sprinkle with chopped thyme.

Enjoy this dish alongside a glass of Rutini Colección Sauvignon Blanc. For more information, visit our website.

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