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.
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
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Preheat oven to 425 degrees F. Spray a 9-inch pie plate with baking spray.
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Add the hazelnuts to the dish.
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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.
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Add the pumpkin purée and blend well.
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Add the flour and pulse until well combined.
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Pour the batter into the pie dish.
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Bake for 15 minutes then lower the heat to 375 degrees F and bake until the center is just set for about 12 minutes.
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Serve immediately.
Nutrition
- Calories: 154.08kcal
- Fat: 4.53g
- Saturated Fat: 0.87g
- Trans Fat: 0.01g
- Monounsaturated Fat: 2.68g
- Polyunsaturated Fat: 0.68g
- Carbohydrates: 24.18g
- Fiber: 2.14g
- Sugar: 17.01g
- Protein: 4.93g
- Cholesterol: 57.02mg
- Sodium: 220.66mg
- Calcium: 50.27mg
- Potassium: 140.73mg
- Iron: 1.01mg
- Vitamin A: 165.28µg
- Vitamin C: 0.97mg
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