Pumpkin Flan – Bruno Albouze

By Bruno Albouze · 150 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F).
2. Blind bake the pie crust with pie weights for 15 minutes, then for 5 more minutes without the weights.
3. In a saucepan, combine the milk, heavy cream, spices and one third of the raw sugar. Bring to a quick boil, then turn off the heat, cover and let infuse for about an hour.
4. Strain the infused liquid and set aside.
5. Purée the pumpkin pulp with the orange or carrot juice.
6. In a bowl, gently whisk the egg yolks, cornstarch and remaining raw sugar.
7. Reheat the infused liquid and temper it into the egg yolk mixture.
8. Return everything to the saucepan, bring to a boil and cook for 2 minutes while whisking constantly.
9. Off the heat, add the cold cubed butter and blend with an immersion blender. Add pumpkin spice to taste if needed.
10. Pour the hot custard into the blind-baked crust and let it cool completely.
11. Set the oven to 160°C (330°F) fan setting and bake the flan for 35 minutes.
12. Let cool before serving.

Summarized from Bruno Albouze's video. Watch it for the details.

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