Preheat your oven to 170°C (340°F). Line a baking tray with aluminum foil and place a sheet of parchment paper on top. Arrange the diced pumpkin in a single layer on the tray. Cover it with another layer of parchment paper and aluminum foil, sealing the edges to form a pouch. Pierce the pouch with a fork to allow steam to escape during cooking. Bake for about 25-30 minutes. Once done, remove from the oven, open the pouch, and let the pumpkin cool.

While the pumpkin is cooling, prepare the Parmigiano crisps. Cut squares of parchment paper and place a tablespoon of grated Parmigiano in the center of each square. Using the back of a spoon, spread the cheese into a level circle. Place each square in the microwave at full power for 1 minute, or just until the cheese begins to melt. Remove the squares and let the crisps cool, giving them any shape you desire. Gently peel the crisps off the parchment paper.

Once the pumpkin has cooled, mash the flesh with a fork. Mix it with the grated Parmigiano, eggs, cream, nutmeg, and season with salt and pepper. Once everything is well combined, divide the mixture evenly among 6 buttered aluminum molds (125 ml each), filling them just below the top. Place the molds in a deep baking dish and pour hot water around them to create a bain-marie. Bake in the preheated oven at 180°C (350°F) for about 45 minutes, or until golden brown.

Once baked, remove the flans from the oven and let them cool slightly before unmolding. Serve with the Parmigiano crisps and a few drops of Balsamic Vinegar of Modena IGP Aged Dense Monari Federzoni. Garnish with a sprig of fresh rosemary.