Pumpkin Clafouti Recipe
- 1 4- to 5- pound cheese pumpkin or butternut or Hubbard squash
- 5 large eggs
- 3/4 cup plus 2 tablespoons sugar
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1-inch piece of vanilla bean, split lengthwise, pulp scraped
- Pinch of salt
- 1/4 cup all-purpose flour
- 1 tablespoon unsalted butter, melted
- 1/3 chopped toasted hazelnuts
- Preheat oven to 350°F. Cut the pumpkin or squash in half and scrape out the seeds. Place the halves, cut side up, on a baking sheet, and bake for 1 1/2 hours.
- When cool enough to handle, scrape the flesh into a food processor and blend to a smooth purée. Line a sieve with a double layer of cheesecloth or a clean kitchen towel and place over a bowl. Spoon the purée into the lined sieve and let it drain in the refrigerator overnight. The next day, pass the drained purée through a fine sieve to yield 2/3 cup (use any remaining purée for another purpose).
- Place the eggs, 3/4 cup of the sugar, the milk, cream, vanilla extract, vanilla pulp, and salt in a blender or food processor. Blend or pulse the mixture until very smooth, about 30 seconds. Add the pumpkin purée and blend well. Add the flour and pulse until well combined.
- Pass the batter through a fine sieve, then let it rest at room temperature for 30 minutes.
- Preheat oven to 425°F. Brush a 9-inch quiche or pie plate with the melted butter and sprinkle with the remaining 2 tablespoons of sugar. Sprinkle the hazelnuts in the pan. Pour the batter over the nuts. Bake the clafouti for 15 minutes, then lower the heat to 375°F and bake until the center is just set, about 12 minutes. Serve immediately.
