Butternut Squash Flan Recipes

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BUTTERNUT SQUASH FLAN WITH PARMESAN SAGE SAUCE



Butternut Squash Flan with Parmesan Sage Sauce image

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

1 (2 1/2 pound) butternut squash, halved lengthwise and seeded
4 large eggs plus 2 yolks
2 cups half-and-half
1 1/8 ounce finely grated Parmigiano-Reggiano (1/2 cup plus 2 tablespoons)
4 large fresh sage leaves plus 2 teaspoons finely chopped sage
Garnish: fresh sage leaves
Special Equipment
a candy or instant-read thermometer

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.

BUTTERNUT SQUASH CREME FLAN WITH CARAMEL SAUCE



Butternut Squash Creme Flan With Caramel Sauce image

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

1/2 cup sugar
1/4 cup water
1 1/2 cups butternut squash (cooked and mashed)
3 eggs
3 egg yolks
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 cup milk
1 cup whipping cream

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



Butternut Squash Flan image

This is a good looking (and tasty) side dish. Do not add salt, since the boullion cube is already pretty salty.

Provided by MsPia

Categories     Vegetable

Time 1h

Yield 8 small flans, 8 serving(s)

Number Of Ingredients 12

2 cups milk
1/4 cup milk, cold
1 vegetable bouillon cube
2 tablespoons cornstarch
1 large onion, chopped
2 tablespoons butter
2 tablespoons parmesan cheese
1 cup ham, finely chopped
3 cups butternut squash, cooked and pureed
4 large eggs
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Steps:

  • Melt butter and cooked onion on medium heat until golden brown and caramelized.
  • Warm up the milk and dissolve the bouillon cube in it.
  • Boil the milk and add the cornstarch previously dissolved in a ¼ cup of cold milk.
  • Stir and cook for 3 minutes.
  • Remove from heat and add the onion, Parmesan cheese, chopped ham and squash puree.
  • Mix well and let it come to room temperature.
  • Meanwhile beat eggs, with pepper and nutmeg.
  • Add eggs to previous mixture.
  • Spray 8 small flan moulds (or Ramequins) with vegetable oil and fill with the mix, leaving ½ inch from the border.
  • Cook in a 350 oven in a water bath for 30 to 40 minutes.
  • Remove from oven, let sit for a few minutes and remove flans by inverting them.

Nutrition Facts : Calories 151.2, Fat 8.3, SaturatedFat 4.4, Cholesterol 124.1, Sodium 111.1, Carbohydrate 13.4, Fiber 1.4, Sugar 2.2, Protein 6.6

BUTTERNUT SQUASH FLAN



Butternut Squash Flan image

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

1 small butternut squash (about 1 1/2 pounds), halved length-wise and seeded
1 1/2 cups whole milk
4 large egg whites
2 large eggs
1/4 cup maple syrup
3 tablespoons pure vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Garnish: fresh berries, kiwi or orange slices, and mint sprigs (optional)

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.

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