Pumpkin Flan

Indulge in a culinary journey with this exquisite Pumpkin Parisian Style Flan crafted by Chef Bruno Albouze. A harmonious blend of rich flavors and delicate textures, this delightful dessert will enchant your taste buds. In this tantalizing recipe, Chef Bruno Albouze combines the warmth of roasted pumpkin with the elegance of Parisian flair to create a dessert that is as visually unique as it is delicious. The velvety smoothness of the flan, paired with the subtle spices and caramelized notes, makes every bite a luxurious experience.

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Flan à la citrouille

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Preview the recipe

Pumpkin Custard

Set oven temperature to 350ºF/180ºC. Blind bake pie crust for 15 minutes with pie weights and 5 more minutes without. In a saucepan, gather milk, heavy cream, spices and a third of the raw sugar. Bring to a quick boil, turn off the heat, cover and let infuse for an hour or so. Sieve and set aside. Meanwhile, puree the pumpkin pulp with the orange juice. In a pastry bowl, gently beat together the egg yolks, starch and remaining raw sugar. Reheat the infused liquid and temper the egg yolk-starch mixture. Bring back to the saucepan, bring to a boil and cook for 2 minutes whisking constantly. Remove custard from the heat, add cold and cubed butter, and mix with an immersion blender. Add pumpkin spice to taste if needed.

Baking

Fill up the blind baked pie crust with the hot custard, and let cool completely before baking. Set fan oven temperature to 330ºF/160ºC. Bake flan for 35 minutes. Let cool – Enjoy!

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