Description
This Pumpkin Hazelnut Flaugnarde is a luscious, custard-like French dessert featuring the warm spices of cinnamon, nutmeg, and ginger combined with creamy pumpkin puree and lightly toasted hazelnuts. Baked to perfection with a silky texture and nutty crunch, it’s a perfect fall treat or holiday dessert that’s both comforting and elegant.
Ingredients
Scale
Flaugnarde Batter
- 3 large eggs
- 2 large egg whites
- 10 tbsp light agave nectar (or sugar)
- 1/2 cup unbleached all-purpose flour (sifted)
- pinch of salt
- 1 cup 1% milk
- 1 tsp vanilla extract
- 1 inch vanilla bean (split, pulp scraped out)
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 2/3 cup pumpkin puree (homemade or canned)
Topping
- baking spray
- 1/3 cup chopped lightly toasted hazelnuts
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 425°F (220°C). Spray a 9-inch pie plate evenly with baking spray to prevent sticking. Sprinkle the chopped lightly toasted hazelnuts into the bottom of the pie dish to add a toasted nut layer that will complement the custard.
- Blend Wet Ingredients: In a blender or food processor, combine the whole eggs, egg whites, light agave nectar, milk, vanilla extract, scraped vanilla bean pulp, cinnamon, nutmeg, ginger, and a pinch of salt. Blend for about 30 seconds until smooth and fully combined to form a flavorful spiced liquid base.
- Add Pumpkin and Flour: Add the pumpkin puree to the blender and blend again until fully integrated. Then add the sifted flour and pulse just enough to combine it thoroughly into the batter without overmixing, ensuring a smooth, delicate texture.
- Pour Batter and Bake: Carefully pour the batter over the hazelnuts in the prepared pie dish. Place the dish in the preheated oven and bake at 425°F for 15 minutes to set the edges and create a nice rise.
- Lower Heat and Finish Baking: Reduce the oven temperature to 375°F (190°C) and continue baking for about 12 minutes more, or until the center is just set but still slightly jiggly. Avoid overbaking to maintain a creamy custard consistency.
- Serve Immediately: Remove from the oven and serve the flaugnarde warm immediately to enjoy the perfect custard texture and fresh nutty aroma.
Notes
- Use homemade or canned pumpkin puree — just ensure it’s pure pumpkin with no added sugar or spices.
- Lightly toasting the hazelnuts enhances their flavor and adds a satisfying crunch.
- For a sweeter dish, increase the agave nectar or sugar slightly according to taste.
- If you do not have a vanilla bean, increase the vanilla extract to 2 teaspoons.
- Serve warm with a dollop of whipped cream or vanilla ice cream for an indulgent dessert.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of recipe)
- Calories: 160
- Sugar: 7g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
