Imagine a dessert that whispers autumn's warmth, blends French culinary elegance with rustic comfort, and transforms simple ingredients into a breathtaking masterpiece. This Pumpkin Hazelnut Flaugnarde Clafoutis is not just a recipe—it's a sensory journey that marries the creamy richness of pumpkin with the nutty crunch of toasted hazelnuts, creating a dish that's both sophisticated and soul-satisfying. Prepare to be transported to a cozy French countryside kitchen with every heavenly bite!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 8 servings
Ingredients
- 1 cup pumpkin puree
- 1/2 cup hazelnuts, chopped
- 3 eggs
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9-inch round baking dish or cast-iron skillet thoroughly to prevent sticking.
- Toast the chopped hazelnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly until fragrant and lightly golden. Set aside to cool.
- In a large mixing bowl, whisk together the eggs and sugar until light and smooth, creating a pale yellow mixture.
- Add pumpkin puree, milk, vanilla extract, cinnamon, nutmeg, and salt to the egg mixture. Whisk until completely combined and smooth.
- Gradually sift in the all-purpose flour, whisking gently to avoid creating lumps. Mix until the batter is silky and uniform in texture.
- Sprinkle half of the toasted hazelnuts across the bottom of the prepared baking dish.
- Pour the pumpkin batter carefully over the hazelnuts, ensuring an even distribution.
- Scatter the remaining hazelnuts on top of the batter.
- Bake in the preheated oven for 40-45 minutes, or until the edges are golden brown and the center is set but still slightly jiggly.
- Remove from oven and let cool for 15-20 minutes. The clafoutis will slightly deflate and set during cooling.
- Dust with powdered sugar if desired, and serve warm or at room temperature as a delightful dessert or breakfast treat.
Tips
- Toast your hazelnuts carefully to enhance their flavor—watch them closely to prevent burning.
- Whisk eggs and sugar thoroughly to create a light, airy base for your clafoutis.
- Sift flour gradually to prevent lumps and ensure a smooth, silky batter.
- Use a well-buttered baking dish to prevent sticking and achieve beautiful edges.
- Don't overbake! A slightly jiggly center is key to maintaining the classic custardy texture.
- Let the flaugnarde rest after baking to allow it to set properly and develop deeper flavors.
- Serve warm or at room temperature for the most authentic French dessert experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 7g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 85mg
