Prep. time: 15 minutes
Cooking time: About 1 hour

 Making the pumpkin flans
Cut the pumpkin into cubes;
place the pumpkin in a saucepan with the onion and chopped garlic; season with salt and pepper and add a touch of nutmeg;
cover with chicken stock and cook slowly until the liquid has evaporated;
purée in a blender; let cool;
add the whole beaten eggs and the cream;
pour into individual buttered ramekins or custard cups and cook in a 150°C / 300°F oven for 45 minutes.

Making the sauce

1. While the flans are cooking, place the wine vinegar and honey into a saucepan; cook until lightly caramelized;
2. add the demi-glaze and cook over very low heat for 45 minutes; strain.

Preparing the roasted garlic

1. Place the whole unpeeled garlic cloves, sprig of thyme and a drizzle of olive oil on a piece of aluminum foil;
2. close up in a package; cook in a 200° C (400° F) oven for 15 minutes; set aside.

Cooking the veal – Presentation

1. Trim the veal tenderloin; cut into medallions, allowing four per person;
2. sauté the veal medallions in clarified butter; the center should still be slightly pink;
3. pour a little sauce onto each plate;
4. arrange four medallions in the middle of each plate;
5. garnish with the pumpkin flan and roasted garlic. 

Côtes du Rhône Hermitage 1995 Jean-Louis Chave