Pumpkin Hazelnut Flaugnarde (Clafoutis)
A warm rustic pumpkin custard sweetened with agave and baked with toasted hazelnuts. This is the perfect ending to a Thanksgiving feast and a wonderful lighter alternative to pumpkin pie. Don't let the fancy name scary you, it's actually very easy to make, the only appliances I used were a blende...
Bahan-bahan
10 porsi
Langkah-langkah
- Preheat oven to 425°F. Spray a 9-inch pie plate with baking spray.
- Add the hazelnuts to the dish.
- 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, about 30 seconds.
- Add the pumpkin purée and blend well.
- Add the flour and pulse until well combined.
- Pour in the batter into the pie dish.
- Bake for 15 minutes, then lower the heat to 375°F and bake until the center is just set, about 12 minutes.
- Serve immediately.
Nutrisi per porsi
149kcal
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