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Le Chaudron recipe
Flan à la citrouille épicé
Spiced pumpkin custards
⏱ 60 minServes 6Easy190 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
300 g (11 oz)pumpkin purée
400 ml (1⅔ cups)whole milk
3whole eggs
80 g (3 oz)brown sugar
2 tspcinnamon
1 tspground ginger
6sugar spiders
- 300 g (11 oz) pumpkin purée
- 400 ml (1⅔ cups) whole milk
- 3 whole eggs
- 80 g (3 oz) brown sugar
- 2 tsp cinnamon
- 1 tsp ground ginger
- 6 sugar spiders
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 160 °C (325 °F) on convection, then whisk the eggs with the brown sugar, cinnamon and ginger in the bowl.
- Whisk in the pumpkin purée, then gradually add the whole milk until runny.
- Fill the ramekins almost to the top, set them in the water-bath dish and pour hot water halfway up the ramekins.
- Bake about 40 minutes until set at the edges and still slightly wobbly in the center.
- Take the ramekins out of the water bath, let cool, then refrigerate at least 3 hours to firm up.
- To serve, dust each with a little cinnamon and top with a small sugar spider.
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