In a mixer, put together the pumpkin that you have previously cooked in the oven, the eggs, the liquid cream, 100g of grated Parmigiano Reggiano, 4 macaroons ,salt, pepper and 2 tablespoons (or more) of ‘Lobster label’ Traditional Balsamic Vinegar of Reggio Emilia. Mix everything for almost 2 minutes, then divide the cream into 4 moulds greased with butter and bake them for 40 minutes at 150°C. Serve the flan on a bed of fresh seasonal salad dressed with an excellent extra-virgin olive oil and ‘Lobster label’ Traditional Balsamic Vinegar of Reggio Emilia .