Pumpkin Spice Flan/ Custard Tart
French Flan Reimagined: A Pumpkin Spice Twist
Ingredients
Crust Ingredients
- 200 g flour (T45)
- 125 g softened butter
- 25 g almond powder
- 20 g egg yolk (1 yolk)
- 5 g salt
- 55 g warm water
- Custard Filling Ingredients
- 1000 g whole milk
- 275 g heavy cream
- 2 tsp vanilla extract
- 1,5 tbsp pumpkin spice
- 225 g egg yolk (around 12)
- 200 g white sugar
- 110 g cornstarch
- 130 g full-fat crème fraîche
- 50 g butter
Pumpkin Topping Ingredients
- 300 g Hokaido pumpkin
- 75 g brown sugar
- 1/2 tbsp pumpkin spice
- 75 g Water
Instructions
Prepare the pie crust
- In a stand mixer with a paddle attachment, beat the softened butter until creamy.
- Add salt, egg yolk, and vanilla extract (if using). Mix until combined.
- Gradually add the flour and almond powder. Mix until the dough resembles coarse crumbs.
- Slowly pour in the warm water and mix just until the dough comes together. Do not over-mix.
- Turn the dough out onto a lightly floured surface. Roll it out rather thinly.
- Line the 22 cm tart pan with the pastry, pressing it gently into the edges. Trim any excess dough.
- Place the tart shell in the freezer for at least 30 minutes (or until ready to use, you can pre-prepare it).
Prepare the custard filling
- Infuse the milk : In a saucepan, combine the milk, heavy cream, vanilla extract, and pumpkin spice. Bring to a gentle boil.
- Remove from heat, cover, and let it infuse for at least 30 minutes (or overnight for a stronger flavor).
- In a stand mixer, whisk the egg yolks and sugar until pale, thick, and very very fluffy (about 5-7 minutes).
- Add the cornstarch and mix until fully incorporated.
- Slowly pour the warm (not boiling) infused milk into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil once.
- Remove from heat and stir in the butter and crème fraîche until smooth.
- Let the filling cool slightly (about 10 minutes).
Assembling and Baking
- Pour the filling into the chilled tart shell, leaving about ½ cm (¼ inch) of space below the rim to prevent overflow during baking.
Baking
- Preheat the oven to 160°C (320°F) with convection (fan-assisted).
- Bake the tart for 50-60 minutes, or until the top is golden brown and the filling is more set (it will only fully set while cooling).
Chilling
- Remove the tart from the oven and let it cool to room temperature.
- Refrigerate for at least 6 hours to allow the filling to set and develop a creamy texture.
Preparation Pumpkin Topping
- Cut the Pumpkin into small cubes.
- Make a sugar syrup: Bring the water and brown sugar and spices in a pan to a boil in a pan. Let it boil until the sugar is well dissolved and then add the pumpkin. Let it cook until the pumpkin is very soft.
- Put the mixture into a blender and blend it as smooth as possible.
- Let it cool a little and then spread over the top of the finished flan.
- Let the topping cool before serving.
Enjoy your Pumpkin Spice Flan !
Notes
What shall I do with the remaining egg whites ?
• If you are not planning to make scrambled eggs the next morning, you can easily freeze them. For easy use, place them in an ice cube tray (1 cube is around 1 egg white).
Can I make a non-pumpkin flan out of this?
• Of course, just leave out the topping and the pumpkin spice, and add some more
vanilla.
Why do you add ground almonds to your pie crust ?
• The less gluten in the dough, the lower the risk of shrinking. Adding ground almonds weakens the
gluten and creates a more tender, sandy texture.
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