Abobora Soufflé (Pumpkin Flan)

Name: Abobora Soufflé
Ingredients: A 1/2 kg pumpkin; One large Catupiry cheese; Two tablespoons of cornstarch; One cup of milk; Four egg yolks; Six egg whites; Two tablespoons of grated Parmesan cheese; One tablespoon of butter; Two bouillon cubes; One teaspoon of salt; One teaspoon of nutmeg; One small onion, finely chopped

1
A 1/2 kg pumpkin
2
One large Catupiry cheese
3
Two tablespoons of cornstarch
4
One cup of milk
5
Four egg yolks
6
Six egg whites
7
Two tablespoons of grated Parmesan cheese
8
One tablespoon of butter
9
Two bouillon cubes
10
One teaspoon of salt
11
One teaspoon of nutmeg
12
One small onion, finely chopped

Ingredients

1
A 1/2 kg pumpkin
2
One large Catupiry cheese
3
Two tablespoons of cornstarch
4
One cup of milk
5
Four egg yolks
6
Six egg whites
7
Two tablespoons of grated Parmesan cheese
8
One tablespoon of butter
9
Two bouillon cubes
10
One teaspoon of salt
11
One teaspoon of nutmeg
12
One small onion, finely chopped

Directions

1
Cut the pumpkin into chunks and cook it without peeling
2
After cooking, remove the skin and mash with a fork to obtain a cream
3
Mix the milk with cornstarch, egg yolks, and all spices
4
Add the bouillon cubes, butter, and reduce heat, stirring constantly until a thick and smooth mixture is obtained
5
Reduce heat and slowly add the Catupiry cheese, stirring always
6
Place the pumpkin in a bowl
7
Pour the Catupiry mixture on top
8
Mix well
9
Now add the onion and Parmesan cheese
10
Beat the egg whites until stiff
11
Add to the pumpkin, mixing carefully
12
Place in a refractory form and bake in a preheated oven for approximately 35-45 minutes, taking care not to open the oven before the first 20 minutes.