Pumpkin Flan

Mix all ingredients together in a mixing bowl, except dry yeast, mix at speed 1 with hook 
attachment for 30 seconds, add in dry yeast, continue to mix until gluten fully developed and the 
dough has reaches 24˚C. 

Mix whole egg, egg yolk, caster sugar (2) and custard powder together in a bowl. Bring milk, whipping cream, vanilla bean and caster sugar (1) to a boil. Mix half of the hot milk mixture temper with egg mixture, pour back to the saucepan and continue to cook to thicken. Cast into the puff shell.

Cook butter and sage together in a saucepan until the mixture is foamy. Incorporate in onion, garlic and leek. Continue to cook until the onion is tendered. Incorporate in pumpkins and potatoes, followed by vegetable stock. At medium-low temperature, cook for 20 minutes. Blend everything in a Robot Cook until a smooth paste is obtained. Incorporate in cooking cream.

Cook the caster sugar and water together in a saucepan to 121˚C, then remove from heat. Add in nut and stir rapidly to coat the nut completely in crystallized syrup. Proceed to caramelize the crystalline sugar on low heat. Add in vanilla bean. Spread onto a Silpat and leave to cool before blending into liquid paste. Preserve in the chiller for later use