Photo by Tamara West
This recipe uses oven-roasted buttercup as a starting point. Click here for instructions on how to roast a buttercup.
- Line a 24cm flan tin with sweet shortcrust pastry and rest in the fridge or freezer for 5 minutes. Blind bake in a 200degC oven for 10minutes, remove the baking beans, and bake for a further 5 minutes. Set aside to rest.
- In the food processor blend buttercup with evaporated milk to a smooth puree. Place in a bowl.
- Beat eggs and castor sugar until the volume has doubled and the mixture is pale and ribbony. Add vanilla extract and fold in the buttercup puree. Add grated nutmeg, ginger powder, five spice, and a pinch of salt. Mix in the rest of the 375ml can of evaporated milk and pour into the pastry shell.
- Bake at 200degC for 10minutes, then reduce temperature to 170degC and cook for a further 35-40 minutes or until a knife inserted into the centre comes out clean.