CREAMY CARAMEL FLAN
A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. -Pat Forete, Miami, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
Nutrition Facts : Calories 345 calories, Fat 16g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 189mg sodium, Carbohydrate 41g carbohydrate (41g sugars, Fiber 0 fiber), Protein 10g protein.
CREAMY CARAMEL FLAN
This recipe is a cross between egg custard and cheesecake. Rich and delicious.
Provided by Jo Poynor
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 8h
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
- In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 41 g, Cholesterol 141.9 mg, Fat 16.6 g, Protein 10.5 g, SaturatedFat 9.6 g, Sodium 191.2 mg, Sugar 40.4 g
BUTTERNUT SQUASH CREME FLAN WITH CARAMEL SAUCE
Flan also known as creme caramel outside of South American countries and the United States, is a custard-based dessert topped with a layer of caramel. Flan originated in Europe and later became very popular in Central and South America. This version of cre'me caramel, retains the custard's lightness, but adds the rich flavor of winter squash for a unique fall or winter desert. It can be served without the carmel sauce or can be made as a pie, by preparing a 9" pie crust (partially baked), then add custard and bake at 450 degrees for 10 min., then lower heat to 325 degrees for 30 min. or until knife comes clean.
Provided by BakinBaby
Categories Pie
Time 1h5m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 11
Steps:
- Bring 1/2 cup sugar & 1/4 cup water to a boil, swirling until it turn a rich tea bown.
- Pour browned sugar mixture into 1 quart casserole or individual molds.
- Puree the mashed squash, using a blender,.
- Beat eggs & yolks then beat in to brownsugar, salt,spices & squash.
- Bring milk & cream to a boil and add in a stream, very slowly to egg-squash mix. Beating all the time.
- Pour mixtgure into the carmel-lined mold and place in a deep large pan.pour boiling water halfway to pan sides,bake 50 minute ( or until skewere comes out clean),in a preheated 325 degree oven.
- Remove mold from water and chill for 3 hours.
- To unmold; run a knife around the ege and dip bottom of mold in hot water, turn molds upside down on serving plate.
Nutrition Facts : Calories 161, Fat 10.3, SaturatedFat 5.8, Cholesterol 118, Sodium 135.6, Carbohydrate 14.5, Fiber 0.4, Sugar 11, Protein 3.4
BUTTERNUT SQUASH FLAN WITH PARMESAN SAGE SAUCE
This flan is a first course in a meal that is technically a custard with a custard sauce. Or it could just be a meal. This can be made 2 days ahead and chilled, loosely cover with plastic wrap. Bring to room temperature, then warm on an oven-proof serving platter in a preheated oven 325°F about 10 minutes. Serve with sauce. Recipe comes from Gourmet Magazine.
Provided by Barb G.
Categories Cheese
Time 2h25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- You will also need an instant read or candy thermometer.
- Put oven rack in middle position and preheat oven to 400°F; Roast squash, cut sides down in a lightly oiled shallow baking dish until neck is tender, about 1 hour; remove from oven and reduce oven temperature to 325°F; Cool squash to warm.
- Butter an 8-by-2-inch round cake pan; line with bottom with parchment or wax paper and butter paper.
- Scoop flesh from squash, discard skin, and puree in a food processor until smooth, about 45 seconds: Put 2 cups puree into bowl, then whisk in whole eggs, 1 cup half and half, 2 tablespoons cheese, 1 1/4 teaspoons salt and 1/2 teaspoon black pepper until combined.
- Pour squash mixture into cake pan and bake in a water bath until just set and a wooden tooth pick comes out almost clean, 45 minutes to 1 hour; remove from water and cool flan on rack 15 minutes, invert a flat plate over flan, then invert flan onto plate and carefully remove parchment paper.
- Meanwhile, bring whole sage leaves and remaining cup of half and half just to simmer in a 1-to 2-quart heavy saucepan, then remove from heat and let steep, covered 10 minutes; Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.
- Whisk yolks into half and half and cook over moderately low heat, stirring constantly with a wooden spoon, until sauce is thick enough to coat back of spoon and register 170 to 175 degrees on thermometer, about 4 minutes (DO-NOT let boil).
- Immediately pour sauce through a fine sieve into a bowl, then add remaining 1/2 cup cheese and chopped sage, stirring until cheese is melted, stir in 1/4 teaspoon salt and 1/2 teaspoon pepper.
- Cut flan into wedges with a thin knife, wiping knife clean after each slice; Serve flan with sauce.
Nutrition Facts : Calories 208.9, Fat 11.7, SaturatedFat 6.2, Cholesterol 178.2, Sodium 135.5, Carbohydrate 19.8, Fiber 2.9, Sugar 3.4, Protein 8.5
BUTTERNUT SQUASH FLAN
Provided by Jesus Gonzalez
Categories Milk/Cream Food Processor Dairy Egg Vegetable Dessert Bake Roast Vegetarian Butternut Squash Healthy Maple Syrup Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 18 spa servings or 9 standard servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F. Line large-rimmed baking sheet with parchment paper or nonstick liner.
- Place squash cut-side down on baking sheet and roast until completely tender when pierced with knife, 40 to 50 minutes. When cool enough to handle, scoop out flesh, discarding skin, and measure 1 1/2 cups into food processor. (Reserve remainder for another use.)
- Scrape squash flesh from its skin, place 1 1/2 cups in food processor, and set aside.
- In double boiler or metal bowl, pour warm milk over pan of simmering water until until steaming, add to squash in processor and purée until very smooth, 1 to 3 minutes. Add egg whites, eggs, maple syrup, vanilla, ginger, cinnamon, nutmeg, cloves and process until smooth, about 30 seconds to 1 minute.
- Divide batter evenly among 18 (3-ounce) or 9 (5-ounce) ramekins or custard cups. Place ramekins in large roasting pan and add enough hot water to pan to come halfway up sides of ramekins. Cover entire pan with foil and bake until flans are set in the middle, 22 to 25 minutes for 3-ounce ramekins or 32 to 35 minutes for 5-ounce ramekins.
- Transfer roasting pan to cooling rack and let flans rest in water, uncovered, until room temperature, then remove ramekins from water and refrigerate until thoroughly chilled, about 3 hours.
- Serve flans in ramekins, or slide flexible knife around side of each ramekin, pulling up slightly from bottom to break seal, then cover with dessert plate and invert to unmold. Garnish with fruit and mint sprigs and serve.
BUTTERNUT SQUASH FLAN WITH PARMESAN SAGE SAUCE
Categories Milk/Cream Food Processor Cheese Egg Vegetable Side Bake Thanksgiving Vegetarian Parmesan Butternut Squash Fall Sage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 first-course servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour. Remove from oven and reduce oven temperature to 325°F. Cool squash to warm.
- Butter an 8- by 2-inch round cake pan. Line bottom with a round of parchment or wax paper and butter paper.
- Scoop flesh from squash, discarding skin, and purée in a food processor until smooth, about 45 seconds. Put 2 cups purée in a bowl, then whisk in whole eggs, 1 cup half-and-half, 2 tablespoons cheese, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper until combined.
- Pour squash mixture into cake pan and bake in a water bath until just set and a wooden pick or skewer comes out almost clean, 45 minutes to 1 hour. Remove from water bath and cool flan in pan on a rack 15 minutes. Invert a flat plate over flan, then invert flan onto plate and carefully remove parchment.
- Meanwhile, bring whole sage leaves and remaining cup half-and-half just to a simmer in a 1- to 2-quart heavy saucepan, then remove from heat and let steep, covered, 10 minutes.
- Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.
- Whisk yolks into half-and-half and cook over moderately low heat, stirring constantly with a wooden spoon, until sauce is thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 4 minutes (do not let boil).
- Immediately pour sauce through a fine-mesh sieve into a bowl, then add remaining 1/2 cup cheese and chopped sage, stirring until cheese is melted. Stir in 1/4 teaspoon salt and 1/2 teaspoon pepper.
- Cut flan into wedges with a thin knife, wiping knife clean after each slice. Serve flan with sauce.
More about "butternut squash creme flan with caramel sauce recipes"
SQUASH FLAN WITH CARAMEL SAUCE & PEPTITAS | RACHAEL …
From rachaelraymag.com
Total Time 2 hrs 15 mins
10 BEST BUTTERNUT SQUASH CREAM SAUCE RECIPES - YUMMLY
From yummly.com
VANILLA FLAN WITH TRADITIONAL CARAMEL SAUCE - CUTTERLIGHT
From cutterlight.com
EASY SPANISH FLAN WITH CARAMEL SAUCE RECIPE - THE …
From thespruceeats.com
HOW TO MAKE FLAN RECIPE (CREME CARAMEL) | BIGGER …
From biggerbolderbaking.com
FLAN - ONCE UPON A CHEF
From onceuponachef.com
CREAM CHEESE FLAN WITH CARAMEL SAUCE - BELL' ALIMENTO
From bellalimento.com
BUTTERNUT SQUASH FLAN | RECIPE | WWW.SISTERDIY.COM
From sisterdiy.com
VANILLA FLAN WITH CARAMEL SAUCE - FORMERLY BAKING911
From craftybaking.com
CARAMEL SQUASH FLAN | FOODLAND ONTARIO
From ontario.ca
Estimated Reading Time 2 mins
BUTTERNUT SQUASH ICE CREAM WITH CARAMEL SAUCE - NIK SHARMA
From abrowntable.com
10 BEST BUTTERNUT SQUASH CREAM SAUCE RECIPES | YUMMLY
From yummly.com
CREAMY BUTTERNUT SQUASH PASTA SAUCE - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
CREME CARAMEL – RANTS RAVES AND RECIPES
From rantsravesandrecipes.com
RECIPES FOR BUTTERNUT SQUASH PASTA SAUCE - COOKTIME24.COM
From cooktime24.com
IMPROV COOK — BUTTERNUT SQUASH FLAN WITH MAPLE SYRUP CARAMEL...
From improvcook-blog1.tumblr.com
RECIPES FOR BUTTERNUT SQUASH FLAN - COOKTIME24.COM
From cooktime24.com
HOW TO MAKE FLAN (CRèME CARAMEL) - EATS DELIGHTFUL
From eatsdelightful.com
BUTTERNUT CARAMEL FLAN - SPANISH RECIPES - FOODDIEZ.COM
From fooddiez.com
CREME CARAMEL CUSTARD RECIPE - FLAN - VEENA AZMANOV
From veenaazmanov.com
CREAMY BUTTERNUT SQUASH PASTA SAUCE - LAUREN'S LATEST
From laurenslatest.com
BUTTERNUT SQUASH FLAN WITH PARMESAN SAGE SAUCE
From mealplannerpro.com
BUTTERNUT SQUASH CREME FLAN WITH CARAMEL SAUCE RECIPE
From webetutorial.com
CREAM CARAMEL (FLAN) - BOSS KITCHEN
From bosskitchen.com
FLAN WITH CARAMEL SAUCE - BOSSKITCHEN
From bosskitchen.com
BUTTERNUT SQUASH AND SAGE CREAM SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
BUTTERNUT SQUASH FLAN WITH PARMESAN SAGE SAUCE - SPANISH RECIPES
From fooddiez.com
HOW TO MAKE TRADITIONAL FLAN | CREME CARAMEL RECIPE | CARAMEL …
From feelslikehomeblog.com
BUTTERNUT BREAD PUDDING WITH BOURBON CARAMEL SAUCE
From bhg.com
BUTTERNUT SQUASH CREME FLAN WITH CARAMEL SAUCE (KITCHENPC)
From kitchenpc.com
EASY MEXICAN CARAMEL FLAN RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CREME CARAMEL OR FLAN WITH GELATIN - WILFRIEDSCOOKING
From wilfriedscooking.com
CARAMEL SQUASH FLAN RECIPE - VIDEO DAILYMOTION
From dailymotion.com
CREAMY ROASTED GARLIC BUTTERNUT SQUASH PASTA ... - HALF BAKED …
From halfbakedharvest.com
BUTTERNUT SQUASH CREME FLAN WITH CARAMEL SAUCE RECIPE
From pinterest.co.uk
VANILLA FLAN WITH BUTTERSCOTCH SAUCE - BETTER HOMES & GARDENS
From bhg.com
CREME CARAMEL FLAN - THE FRUGAL CHEF
From thefrugalchef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love