Pumpkin Flan

Steps

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1. 1
   Prepare the squash: wash and halve them, scoop out the seeds, and cut into large pieces. Coat with vegetable oil, sprinkle with your choice of herbs, and roast in the oven for about 40 minutes until tender. Cool completely, scoop out the flesh, and store in the refrigerator for several days or freezer for months.
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2. 2
   Make the pie crust: prepare according to standard pastry methods. The crust should be thin, serving mainly to hold the custard rather than provide structural support.
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3. 3
   Infuse the cream mixture with spices: pour milk and heavy cream into a pot, add cinnamon sticks, fresh ginger, nutmeg, and one-third of the raw sugar. Heat gently to infuse the flavors. Strain through a fine sieve and set the liquid aside.
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4. 4
   Prepare the egg yolk mixture: in a separate bowl, combine cornstarch, egg yolks, and the remaining raw sugar.
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5. 5
   Prepare the squash puree: in a tall container, combine the red kuri and butternut squash flesh with a dash of orange or carrot juice and set aside.
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6. 6
   Temper the egg yolk mixture: slowly add the hot spiced cream mixture to the egg yolk and cornstarch mixture while continuously whisking to prevent the eggs from curdling.
   ▶ ≈1:44
7. 7
   Cook the custard: pour the tempered mixture back into the saucepan and bring to a boil while whisking constantly. Add the squash puree and return to a boil. Remove from heat, add butter, and mix until smooth. Season with allspice to taste if needed.
   ▶ ≈1:51
8. 8
   Blind bake the crust: place the crust in a pie pan, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until partially cooked.
   ▶ ≈2:11
9. 9
   Assemble and final bake: pour the hot pumpkin custard into the partially baked crust. Allow to cool completely, then bake in a preheated 330°F (160°C) fan oven for about 35 minutes until fully set and the custard no longer jiggles when gently shaken.
   ▶ ≈2:17