Pumpkin flan pâtissier

Wash the potimaron and butternut, halve them, remove the seeds and scrape out the stringy parts; cut into large quarters.

Coat with oil and add spices such as cinnamon and star anise. Roast 35 minutes at 200 degrees.

Roll puff pastry trimmings or tart dough very thin; bake in tart rings, an entremets ring or quiche moulds, with or without pastry.

Bring the milk and cream to a brief boil with the cinnamon, star anise, ginger and a third of the cane sugar; take off the heat, cover and infuse about an hour.

Strain the infusion. In a bowl, mix the egg yolks with the cornstarch and the rest of the sugar; just mix, no long whisking needed.

Puree the roasted squash with a little orange juice or carrot juice.

Bring the infused milk and cream back to a boil and pour over the yolk mixture; return everything to the pan and whisk vigorously to a boil, then cook 2 minutes, whisking constantly.

Stir in the roasted squash puree, bring quickly to a boil, take off the heat, add the butter and blend. Taste and adjust with a little quatre épices if needed.

Blind-bake the pâte brisée, then fill it with the pumpkin pastry cream.

Let the flan cool completely before baking, or it may overflow. Bake at room temperature or cold in a fan oven, 35 minutes at 160 degrees.

Cool completely before cutting.