Pumpkin Flan
Course: Dessert
Cuisine: French
Keyword: citrouille, flan, pumpkin
Prep Time: 40 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 8
Calories: 150kcal
Cost: $9
Flan à la citrouille
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Equipment
- 1 Tall cake ring 8.5-inch/22cm Ø
- 1 Large saucepan
- 1 Baking tray
- 1 Immersion blender
- 1 Rubber spatula
- 1 Whisk
Ingredients
Pie Crust
- 280 g Pie crust Recipe
Pumpkin Custard
- 750 g Roasted red curry and butternut squash pulp
- 100 g Orange or carrot juice
- 200 g Whole milk
- 200 g Heavy cream
- 2 g Star anis
- 5 g Fresh ginger peel
- 5 g Cinnamon stick
- 2 g Salt
- 160 g Egg yolks
- 125 g Raw sugar
- 40 g Corn starch
- 100 g Cubed butter, cold
- 0.5 g Allspice/pumpkin spice to taste
Instructions
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!
Nutrition
Serving: 125g | Calories: 150kcal