Name: Pumpkin Hazelnut Flaugnarde Recipe
Prep time: 10 min
Cook time: 30 min
Yield: 10
Ingredients: 3 large eggs; 2 large egg whites; 10 tbsp light agave nectar; ½ cup all-purpose flour; salt; 1 cup 1% milk; 1 tsp vanilla extract; 1 vanilla bean; ⅛ tsp Cinnamon; ⅛ tsp nutmeg; ⅛ tsp ginger; ⅔ cup pumpkin puree; baking spray; ⅓ cup hazelnuts

Pumpkin Hazelnut Flaugnarde Recipe

How To Make Pumpkin Hazelnut Flaugnarde

This decadent hazelnut flaugnarde is made with a warm rustic pumpkin custard tossed with agave for a sweet taste then baked with toasted hazelnuts.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

3large eggs
2large egg whites
10tbsplight agave nectar,or sugar
½cupall-purpose flour,unbleached, sifted
salt
1cup1% milk
1tspvanilla extract
1vanilla bean,split, pulp scraped out, 1-inch
⅛tspCinnamon
⅛tspnutmeg
⅛tspginger
⅔cuppumpkin puree,homemade or canned
baking spray
⅓cuphazelnuts,chopped lightly, toasted

Instructions

Preheat oven to 425 degrees F. Spray a 9-inch pie plate with baking spray.
Add the hazelnuts to the dish.
Place the eggs, egg whites, agave, milk, vanilla extract, vanilla bean, cinnamon, nutmeg, ginger, and salt in a blender or a food processor. Blend until smooth for about 30 seconds.
Add the pumpkin purée and blend well.
Add the flour and pulse until well combined.
Pour the batter into the pie dish.
Bake for 15 minutes then lower the heat to 375 degrees F and bake until the center is just set for about 12 minutes.
Serve immediately.