Pumpkin Flan Pâtissier

Steps

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1. 1
   Wash the pumpkin varieties and cut them in half lengthwise. Remove the seeds and scrape out the stringy interior. Cut into large wedges, coat with oil, and season with cinnamon, star anise, and optionally rosemary.
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2. 2
   Place pumpkin wedges in a roasting pan and bake at 200°C (390°F) for 35 minutes until completely soft. You may roast extra to store in the refrigerator for days or freeze for months.
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3. 3
   Line a tart mold with shortcrust pastry and blind-bake. The defining characteristic of a quality flan is an extremely thin, crisp pastry shell.
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4. 4
   Combine milk and cream in a pot with one-third of the cane sugar, cinnamon, star anise, and ginger. Bring to a gentle boil, remove from heat, cover, and let infuse for approximately one hour. Strain through a fine sieve.
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5. 5
   In a bowl, combine egg yolks, cornstarch, and the remaining sugar. Mix gently without excessive whisking.
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6. 6
   Blend the roasted pumpkin with orange juice or carrot juice until smooth.
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7. 7
   Reheat the infused milk and cream mixture to a boil, then slowly pour it over the egg yolk mixture while whisking continuously.
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8. 8
   Transfer the mixture back to the saucepan and whisk vigorously until boiling. Continue cooking for 2 minutes while whisking constantly to achieve a thick custard consistency.
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9. 9
   Fold in the roasted pumpkin purée and bring quickly to a boil again. Remove from heat, add butter, and blend until smooth. Taste and adjust seasoning with allspice if needed.
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10. 10
    Allow the pumpkin custard to cool completely to room temperature or chill in the refrigerator before filling the blind-baked pastry shell.
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11. 11
    Bake in a fan-assisted oven at 160°C (325°F) for 35 minutes until the flan is fully set and golden. The beautiful result is autumn magic on a plate.
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12. 12
    Remove from the oven and let cool completely before slicing and serving.
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