So this dessert is obviously inspired by Cinderella and her pumpkin carriage. I wanted the dessert to resemble the carriage first, but when you crack into it, you’re undoing the enchantment, and you’re left with a pumpkin flan, or in this case, a kabocha squash flan. I went with more Asian flavors on this one because I wanted to. I made the carriage using isomalt, but the other components include a Thai team and kabocha square flan, a brown butter and spiced peptic crumble, and a coconut cheesecake.

For the Thai tea-pumpkin flan:
8 oz steamed kabocha squash
2 egg yolks
1/4 cup coconut milk
1/4 cup instant Thai tea powder with cream and sugar
3 tablespoons agar agar
a pinch of salt

Puree everything together until smooth and creamy. Pour into silicone half sphere molds, about 1 inch in diameter. Freeze for 1 hour before unmolding.

For the peptia crumble:
8 oz pepitas
1/4 teaspoon ground cinnamon
1/4 teaspoon ground anise
a pinch of clove
a pinch of black pepper
a pinch of salt
2 tablespoons brown butter
1/4 cup tapioca maltodextrin

Heat up the peptia with the spices and 1 tablespoon of the brown butter first. Toss the remaining butter with maltodextrin to form a crumbly texture and toss the two mixtures together to finish.

For the coconut cheesecake:
6 oz cream cheese
3 tablespoons cream of coconut
1 teaspoon vanilla extract
a pinch of salt

Whip everything together into a smooth, creamy consistency. Transfer to a piping bag.

For the isomalt:
1/4 cup isomalt
2 tablespoons water

Bring the isomalt and water to 275 degrees F. Pour onto a silpat and allow it to cool, folding the edges into the center to help the heat distribute evenly. While wearing at least two pairs of gloves, transfer half of the isomalt onto an air pump and carefully pump your isomalt spheres. Allow them to set before removing from the pumps and storing in an airtight container. For the remaining pieces, take the remainder of your isomalt and pull and curl them into circles and hoops.

To assemble:
Start with your crumble, then the flan. Place on your carriage and wheels, using more melted isomalt to glue your pieces together. Pipe the cheesecake around it to finish.