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...
Foto: Skinnytaste
Bahan-bahan
- 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)
- baking spray
- 1/3 cup chopped lightly toasted hazelnuts
Langkah-langkah
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Preheat oven to 425°F. Spray a 9-inch pie plate with baking spray.
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Add the hazelnuts to the dish.
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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.
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Add the pumpkin purée and blend well.
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Add the flour and pulse until well combined.
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Pour in the batter into the pie dish.
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Bake for 15 minutes, then lower the heat to 375°F and bake until the center is just set, about 12 minutes.
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Serve immediately.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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