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Pumpkin flan
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Italian-American fusion dessert with a dash of nutmeg, cinnamon, ginger, cloves, and allspice for a tantalizing twist.
Ingredients:
  • 500g butternut pumpkin, peeled, seeds removed, grated
  • 500ml milk
  • 435g packet vanilla bean shortcrust pastry (see notes), thawed
  • 100g almond meal
  • 110g raw sugar
  • 30g unsalted butter, softened
  • 2.50 gm ground nutmeg
  • 3 eggs, lightly beaten
  • 100g pepitas
  • 220g caster sugar
Instructions:
  • Season the pumpkin with 1 tsp of salt, wrap it in a muslin cloth or clean Chux, then place it in a colander. Let it sit for 4 hours, squeezing out the liquid every hour.
  • In a saucepan over medium heat, combine drained pumpkin and milk. Bring to a boil, then reduce heat to medium-low. Cook and stir occasionally for 35 minutes until a thickened puree forms.
  • Preheat the oven while you generously grease a 35cm x 11cm rectangular loose-bottomed tart pan. Roll out the pastry to 5mm thickness, then line the pan and trim off any extra. Chill for 30 minutes. Blind bake by lining with baking paper and filling with pastry weights. Bake for 10 minutes, then remove weights and paper, and bake for another 2-3 minutes until golden brown.
  • Pulse almond meal and raw sugar in a food processor until finely ground. Transfer to a bowl. Gently mix in pumpkin puree, butter, and nutmeg until well combined. Let it cool slightly, then add eggs and stir until fully incorporated.
  • Transfer the mixture into the flan case. Bake for 40 minutes or until the pastry turns golden, the filling sets, and a skewer inserted into the center comes out clean. Allow the flan to cool in the pan.
  • Line a baking tray with parchment paper and spread pumpkin seeds in the center. Mix caster sugar with 2 tablespoons of water in a saucepan over medium-low heat, stirring until the sugar dissolves. Increase heat to medium-high, bring to a boil, and cook without stirring for 6 minutes until light golden. Pour the toffee over the pumpkin seeds and let it sit until the toffee has set.
  • Crush pumpkin seed toffee into shards and generously sprinkle over the sliced flan before serving.