Chocolate Pumpkin Flan Recipes

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PUMPKIN FLAN WITH MAPLE CARAMEL



Pumpkin Flan with Maple Caramel image

Provided by Ina Garten

Categories     dessert

Time 5h10m

Yield 8 to 10 servings

Number Of Ingredients 14

3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Preheat the oven to 350 degrees F.

Steps:

  • For the caramel, combine the sugar, maple syrup and 1/3 cup water in a small deep heavy-bottomed saucepan. Bring to a boil, swirling the pan (don?t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer. Watch it carefully so it doesn?t burn! Off the heat, swirl in the fleur de sel and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
  • Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don?t combine.
  • Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don?t tilt the pan or the caramel will run out!
  • Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.

CHOCOLATE-PUMPKIN FLAN



Chocolate-Pumpkin Flan image

Light, creamy and-with a 20-minute prep time-super quick to make, this Chocolate-Pumpkin Flan is an elegant dessert you can make even when time is tight.

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 1h20m

Yield 12 servings

Number Of Ingredients 10

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
1-3/4 cups sugar, divided
1/4 cup water
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
4 eggs
1/2 cup canned pumpkin
1/2 tsp. pumpkin pie spice
1/4 cup pumpkin seeds
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Microwave 2 oz. chocolate in microwaveable bowl on HIGH 1-1/2 min. or until almost melted, stirring after 1 min. Stir until completely melted; cool. Meanwhile, cook 3/4 cup sugar and water in saucepan on medium heat 8 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
  • Blend milk and cream cheese in blender until smooth. Add 3/4 cup of the remaining sugar, eggs, pumpkin, pumpkin pie spice and melted chocolate; blend well. Pour over syrup in pan; place in larger pan. Add enough water to larger pan to come halfway up side of smaller pan.
  • Bake 1 hour or until knife inserted in center comes out clean. Remove flan from water-filled pan; place on wire rack. Cool completely. Refrigerate 4 hours.
  • Meanwhile, cook pumpkin seeds in skillet on medium heat 3 min. or until lightly browned, stirring frequently. Stir in remaining sugar; cook on high heat 4 min. or until sugar is melted and seeds are evenly coated, stirring constantly. Spread immediately onto baking sheet sprayed with cooking spray; separate any large clusters with fork. Cool completely.
  • Cover additional baking sheet with waxed paper. Melt remaining chocolate in medium microwaveable bowl as directed on package. Add pumpkin seeds; stir until evenly coated. Drop into 12 clusters on prepared baking sheet. Refrigerate 10 min. or until firm.
  • Unmold flan onto plate; spoon any caramel sauce from bottom of pan over flan. Top with COOL WHIP and pumpkin seeds.

Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 125 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 37 g, Protein 7 g

CHOCOLATE PUMPKIN PIE



Chocolate Pumpkin Pie image

Provided by Michael Symon : Food Network

Categories     dessert

Time 3h15m

Yield 8 servings

Number Of Ingredients 20

1 1/4 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, very cold, cut into small pieces
2 to 3 tablespoons water, ice cold
6 ounces semisweet chocolate, chopped
3 ounces bittersweet chocolate, very finely chopped
4 tablespoons unsalted butter, cut into small pieces
One 14-ounce can pumpkin puree
One 12-ounce can evaporated milk
3/4 cup packed light brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
Pinch salt
Shaved chocolate, for garnish

Steps:

  • For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.
  • Preheat the oven to 425 degrees F.
  • Roll out the dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
  • Lower the oven to 325 degrees F.
  • For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.
  • In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour. Let cool completely before serving. Top with chocolate shavings.

PUMPKIN FLAN



Pumpkin Flan image

Make and share this Pumpkin Flan recipe from Food.com.

Provided by ChamoritaMomma

Categories     Cheesecake

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 cup white sugar
1 (14 ounce) can pumpkin pie filling
1 (12 ounce) can evaporated milk
1 (8 ounce) can sweetened condensed milk
6 eggs
1 teaspoon vanilla extract
1 teaspoon allspice

Steps:

  • Preheat oven to 350 degrees. Melt 1 cup sugar in a pan over medium heat. Stir until it caramelizes, being careful not to burn the sugar. After caramelizing the sugar, quickly throw it in the mold you are using for the flan, and move the mold around so the bottom of the mold will be covered with the caramelized sugar and set aside. It will become hardened.
  • Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, vanilla, and allspice in a blender, and blend until smooth. Pour the mixture into the caramelized pan.
  • Place the pan with the caramelized flan into a bigger mold filled with about 1 " of hot water.
  • Being very careful not to spill the water, and get burned or have the water get into the flan,.
  • Bake in preheated oven for about 50 min or until a knife inserted in the center comes out clean, Refrigerate for at least 3 hours. I usually leave it in the same pan if its just for our family and then serve as needed,.

Nutrition Facts : Calories 352.1, Fat 9.3, SaturatedFat 4.7, Cholesterol 161.5, Sodium 238, Carbohydrate 58.3, Fiber 4.2, Sugar 40.6, Protein 10.4

CHOCOLATE-PUMPKIN TART



Chocolate-Pumpkin Tart image

Chocolate complements the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate is poured on top of the baked chocolate crust for a bonus creamy layer. Top with a light-as-air pumpkin filling and bake until set.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 11

20 chocolate wafer cookies
2 tablespoons sugar
3 tablespoons unsalted butter, melted, plus more for pan
4 ounces semisweet chocolate, melted
1 1/2 cups cooled Sugar-Pumpkin Puree or canned pure pumpkin puree
1 large egg
1/2 cup heavy cream
1/4 cup packed light-brown sugar
1/4 cup pure maple syrup
1/2 teaspoon pumpkin-pie spice
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.
  • Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.
  • In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).
  • Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.

Nutrition Facts : Calories 250 g, Fat 13 g, Fiber 2 g, Protein 3 g

PUMPKIN FLAN



Pumpkin Flan image

Provided by Bryan Miller

Categories     dessert

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 8

1/4 cup sugar for caramelizing
2 tablespoons water
1 cup pumpkin puree
1 cup milk
1/2 cup cream
4 eggs
5 tablespoons sugar
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • In a small saucepan, combine the 1/4 cup sugar and 2 tablespoons water to make the caramel. Cook over medium heat, stirring initially to combine the sugar and water, then let it cook undisturbed. Cook mixture until it turns golden brown. Watch carefully to prevent burning. Remove from heat immediately.
  • When caramel is ready, pour it into a baking dish, approximately 1-quart capacity, tilting it to coat evenly.
  • In a mixing bowl, combine the pumpkin puree, milk, cream, eggs, sugar and vanilla extract. Stir well.
  • Pour mixture into the baking dish. Place in the oven inside a deep roasting pan filled with boiling water. Cook for 45 minutes. Let cool at room temperature. Chill before serving. To unmold, run a knife around the rim of the flan, place a serving dish over it and flip it.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 51 milligrams, Sugar 17 grams, TransFat 0 grams

PUMPKIN FLAN



Pumpkin Flan image

I make this fun pumpkin dessert every year for Halloween in my pumpkin-shaped baking dish. You can, of course, make it in regular ramekins for a non-seasonal dessert.

Provided by eloline

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 8

Number Of Ingredients 13

1 (8 ounce) container silken tofu
½ cup pumpkin puree
¼ cup applesauce
¼ cup cornstarch
2 eggs
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 drop orange food coloring
¼ cup 70% to 80% dark chocolate, chopped
2 tablespoons heavy whipping cream
1 teaspoon honey
2 teaspoons butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place a tart pan on a baking sheet.
  • Combine silken tofu, pumpkin puree, applesauce, cornstarch, eggs, maple syrup, vanilla extract, pumpkin pie spice, and food coloring in a bowl. Puree using a stick blender until smooth. Pour batter into the tart pan, filling only halfway.
  • Bake in the preheated oven until flan has set, about 25 minutes. Remove from oven and cool completely before inverting onto a serving plate.
  • Place chocolate in a metal bowl. Heat cream, honey, and butter in a small saucepan until almost boiling and pour over chocolate. Leave for 1 minute, then stir well until chocolate has melted. Transfer chocolate ganache to a piping bag fitted with a small tip and decorate pumpkin flan. Refrigerate until serving.

Nutrition Facts : Calories 134.6 calories, Carbohydrate 16.1 g, Cholesterol 54.3 mg, Fat 6.5 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 67.8 mg, Sugar 6.8 g

PUMPKIN FLANS



Pumpkin Flans image

This silky, smooth dessert captures the essence and elegance of fall. I came up with the recipe myself, aiming to make something both luscious and light. -Charles Insler, Cincinnati, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6 servings.

Number Of Ingredients 10

1 cup sugar, divided
1/4 cup water
1-1/2 cups fat-free evaporated milk
3 large eggs
1 large egg white
1/4 teaspoon salt
1/4 teaspoon each ground cinnamon, cloves and ginger
1 cup canned pumpkin
1 teaspoon vanilla extract
Additional ground cinnamon, optional

Steps:

  • In a small heavy skillet over medium-low heat, combine 1/3 cup sugar and water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until amber, about 20 minutes. Quickly pour into 6 ungreased 6-oz. ramekins or custard cups, tilting to coat bottoms of dishes. Let stand for 10 minutes., In a small saucepan, heat milk until bubbles form around sides of saucepan. In a small bowl, whisk the eggs, egg white, salt, spices and remaining 2/3 cup sugar. Remove milk from the heat; stir a small amount of hot milk into egg mixture. Return all to the pan, stirring constantly. Stir in pumpkin and vanilla. Slowly pour into prepared ramekins., Place in a baking pan; add 3/4 in. of boiling water to pan. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Carefully run a knife around edges of ramekins to loosen; invert each dish onto a rimmed serving dish. Sprinkle with additional cinnamon if desired. Serve immediately.

Nutrition Facts : Calories 233 calories, Fat 3g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 218mg sodium, Carbohydrate 44g carbohydrate (42g sugars, Fiber 2g fiber), Protein 9g protein.

PUMPKIN FLAN



Pumpkin Flan image

If pumpkin pie married caramel custard, their offspring would look like this pumpkin flan. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

1/2 cup granulated sugar
3/4 cup light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1 cup cooked pumpkin puree
1 1/2 cups half-and-half or cream
5 large eggs, beaten
1 teaspoon pure vanilla extract
1/2 cup heavy cream, whipped

Steps:

  • Preheat the oven to 350 degrees.
  • Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.
  • In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.
  • Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.

DARK CHOCOLATE FLAN WITH PUMPKINSEED PRALINE



Dark Chocolate Flan With Pumpkinseed Praline image

A light and fluffy flan seasoned with chile, cinnamon and anise, and topped with a filigree of pepita praline (just hulled pumpkinseeds mixed with caramel). This is dinner party pudding at its zenith.

Provided by Melissa Clark

Categories     snack, dessert

Time 6h30m

Yield 8 servings

Number Of Ingredients 12

Butter for pan
1/4 cup pepitas (hulled toasted pumpkin seeds)
1 1/3 cups granulated sugar
1 cup whole milk
1 cup heavy cream
1 teaspoon mild New Mexican chili powder (or to taste)
1 1-inch piece cinnamon stick
2 whole black peppercorns
1/2 star anise
5 ounces bittersweet chocolate, finely chopped
4 large eggs
Pinch salt

Steps:

  • Preheat oven to 325 degrees. On a rimmed baking sheet lined with nonstick liner, buttered parchment or waxed paper, spread pepitas close together in a single layer.
  • In a medium saucepan over medium heat, combine 1 cup sugar and 6 tablespoons water. Bring to a simmer, stirring only until sugar is dissolved. Continue to cook, tilting pan occasionally to distribute heat evenly, until a caramel of a deep amber color forms, about 15 minutes.
  • Working quickly (before caramel cools and hardens), pour half the hot caramel into a 9-inch loaf pan, tilting pan to coat bottom and a bit of the sides. Pour remaining caramel over pepitas, using an offset spatula to help spread caramel if necessary. Let both pans cool completely. When pepita praline is cool, break into 2-inch pieces.
  • Meanwhile, in a large saucepan, combine milk, cream, chili powder, cinnamon, peppercorns and star anise. Bring to a simmer over high heat; reduce to medium and simmer 5 minutes. Let stand, off heat, 15 minutes. Return to a simmer, turn off heat and whisk in chocolate until smooth.
  • In a bowl, whisk eggs, remaining 1/3 cup sugar and the salt together. Whisking constantly, slowly pour hot chocolate mixture into eggs until fully combined. Pour custard through a fine sieve into caramel-coated loaf pan. Place loaf pan in a deep roasting pan. Add 2 inches hot tap water to roasting pan. Cover roasting pan tightly with foil; prick foil all over with a fork.
  • Carefully transfer pan to oven. Bake until flan is lightly set but still jiggles when shaken (lifting foil to check), about 1 1/2 hours. Transfer loaf pan to a wire rack to cool to room temperature. Refrigerate flan at least 4 hours or overnight.
  • To serve, run an offset spatula along sides of pan to gently release it. Turn onto a serving platter and top with pepita praline; serve in slices.

KAT'S PUMPKIN FLAN



Kat's Pumpkin Flan image

Flan made in custard cups. Just like pie, but healthier!

Provided by Kathleen Lux-Scimone

Categories     Squash Recipes

Time 2h50m

Yield 6

Number Of Ingredients 8

1 cup pumpkin puree
¾ cup white sugar, divided
2 egg whites
1 egg
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 (12 fluid ounce) can evaporated milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Whisk pumpkin puree, 1/4 cup sugar, egg whites, egg, cinnamon, ginger, and cloves together in a bowl until smooth.
  • Heat remaining 1/2 cup sugar in a saucepan over medium heat, stirring constantly, until dissolved, 3 to 5 minutes. Spoon dissolved sugar into the bottom of 6 custard cups.
  • Pour evaporated milk into a microwave-safe bowl. Microwave in 30-second intervals until warmed through, 1 1/2 to 2 minutes. Stir into the pumpkin mixture. Pour pumpkin mixture over the sugar in the custard cups.
  • Place custard cups in a deep baking pan. Pour in water around the custard cups to a depth of 1 inch.
  • Bake in the preheated oven until custard is set in the center, 30 to 35 minutes. Remove from water and chill until cold, about 2 hours.

Nutrition Facts : Calories 213.7 calories, Carbohydrate 35 g, Cholesterol 49.3 mg, Fat 5.8 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 3.2 g, Sodium 98.9 mg, Sugar 32.9 g

PUMPKIN FLAN CAKE



Pumpkin Flan Cake image

Discover Pumpkin Flan Cake. Pumpkin Flan Cake gives you two favorites-cake and flan-in one delicious fall dessert, plus a punch of pumpkin and COOL WHIP.

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 4h50m

Yield 24 servings

Number Of Ingredients 11

1-3/4 cups sugar, divided
1 cup plus 2 Tbsp. water, divided
1 can (12 oz.) evaporated milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
8 eggs, divided
1 can (15 oz.) pumpkin, divided
1 pkg. (2-layer size) yellow cake mix
1/3 cup oil
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 375ºF.
  • Cook 1 cup sugar and 2 Tbsp. water (without stirring) in small saucepan on medium heat 5 min. or until sugar is completely dissolved and mixture is deep brown in color. Immediately pour into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 5 eggs, 3/4 cup pumpkin and remaining sugar in blender until smooth.
  • Beat cake mix, oil, spices, 1/2 cup of the remaining pumpkin and remaining water and eggs in large bowl with mixer until blended. Pour over caramel in pan; gently ladle evaporated milk mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed side down. Place in large shallow pan. Add enough water to larger pan to come halfway up side of tube pan.
  • Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely. (Do not remove dessert from pan.) Refrigerate 2 hours. Loosen dessert from sides of pan with knife. Invert onto plate; gently remove pan.
  • Combine COOL WHIP and remaining pumpkin. Spoon over individual servings of dessert just before serving.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 190 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 25 g, Protein 4 g

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2022-04-30 Preheat: First, preheat oven to 375 degrees F and prepare the cake pan by spraying it with nonstick cooking spray and set it aside. Make the flan: Then, put all the ingredients in a blender and mix on high until it is completely smooth. Pour: Next, pour the chocolate flan into the pan on top of the caramel.
From sweetandsavorymeals.com


PUMPKIN FLAN RECIPE - A FESTIVE THANKSGIVING DESSERT | LET PETIT EATS
2019-11-04 You can turn this into a Pumpkin Chai Flan by using chai spice mix instead of pumpkin spice. Feel free to add some orange zest to the flan mix to make this an orange pumpkin flan. Instead of cinnamon, allspice and nutmeg you can use 1 3/4 tsp pre-mixed pumpkin spice.
From lepetiteats.com


CHOCOLATE FLAN CAKE WITH CAKE MIX - COOKIE MADNESS
2021-01-08 Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with flour-added cooking spray or grease the pan with shortening and dust with flour. Pour the caramel topping into the greased and floured Bundt pan. Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the caramel topping.
From cookiemadness.net


PUMPKIN FLAN – COCONUTMILKIDEAS
Yield. 9-inch flan or 8 servings. Directions. Preheat oven to 350°F. Place 9-inch pie plate into larger baking dish. Pour hot water into dish to go 1/2 way up sides of pie plate. Remove pie plate and place baking dish in oven. To make caramel: add 3/4 cup of the sugar and 1/4 cup water to small heavy-bottomed, stainless steel saucepan.
From coconutmilkideas.com


PUMPKIN FLAN RECIPES | NAFLUX.COM
2022-02-23 Wonderful Pumpkin Flan Zucchini flan, extra generally referred to as an Italian dish, is a dish that conquers hearts with its presentation, though it is
From naflux.com


WORLD’S BEST PUMPKIN FLAN | TASTY KITCHEN: A HAPPY RECIPE …
2010-12-30 Preheat the oven to 350F. Put a large lasagna pan in there, half full of water (for a water bath to keep the heat gentle on the flan) In a small saucepan over medium heat, cook some milk and a little cream with the scrapings of a vanilla bean. Of course, a splash of vanilla extract is okay too. Heat everything over medium until the milk is ...
From tastykitchen.com


PUMPKIN FLAN RECIPE - TABLESPOON.COM
Pour the flan preparation into the baking pan and cook for 1 hour, using a water bath either on the stove over a low flame, or in the oven at 400°F. 3. Let the flan cool while sitting in the water bath and then refrigerate until ready to serve. For serving take the flan out of the mold and plate. Decorate with pumpkin slices, cinnamon sticks ...
From tablespoon.com


PUMPKIN CHOCOLATE FLAN - ALL INFORMATION ABOUT HEALTHY RECIPES …
Chocolate-Pumpkin Flan - My Food and Family best www.myfoodandfamily.com. Heat oven to 350°F. Microwave 2 oz. chocolate in microwaveable bowl on HIGH 1-1/2 min. or until almost melted, stirring after 1 min. Stir until completely melted; cool. Meanwhile, cook 3/4 cup sugar and water in saucepan on medium heat 8 min. or until mixture is golden brown and of syrup-like …
From therecipes.info


CAJETA CHOCOFLAN - CHICANO EATS
Blend for 20-25 seconds until smooth and evenly combined. Pour your flan mixture over the cake batter in your bundt pan and cover with foil that has been greased (or your cake will stick to it) then add the baking dish to the oven and pour water into the 9x13-inch pan, filling it about 3/4 of the way. Bake for 90 minutes, or until a toothpick ...
From chicanoeats.com


CHOCOLATE FLAN RECIPE RECIPES ALL YOU NEED IS FOOD
Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes. Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.
From stevehacks.com


CHOCOLATE PUMPKIN RECIPE | MYRECIPES
Ingredient Checklist. 1 (18.25-ounce) package devil's food cake mix ; 1 (5.9-ounce) package instant chocolate pudding mix ; 1 ¼ cups water ; ½ cup vegetable oil
From myrecipes.com


EASY PUMPKIN FLAN RECIPE - THE NOVICE CHEF
2020-11-16 Step 1: Preheat oven to 350. Set a 9 inch cake (or pie) pan with 2 inch sides inside of a larger baking pan or casserole dish (such as a 13×9.) Step 2: In a small sauce pan over medium heat, melt sugar until completely dissolved. Watch carefully so it does not burn! Stir often with a wooden spoon or rubber spatula.
From thenovicechefblog.com


PUMPKIN FLAN (CHOCOFLAN) | RECIPE | PUMPKIN FLAN, PUMPKIN RECIPES …
Oct 27, 2019 - Pumpkin Flan, also known as Chocoflan, magic cake, or pudim cake. Chocolate cake on the bottom, pumpkin flan on top, with caramel sauce. Video included!
From pinterest.com


EASY CHOCO PUMPKIN FLAN CAKE RECIPE - GROWING UP BILINGUAL
2016-12-06 Instructions For Choco Pumpkin Flan Cake. Preheat the oven to 325 degrees Fahrenheit. Coat 3 mini Bundt pans with non-stick baking spray with flour. Make sure the baking spray has flour, this will make a huge difference in the brownie chocolate mix and the flan separating successfully.
From growingupbilingual.com


PUMPKIN FLAN (CHOCOFLAN) | RECIPE | PUMPKIN FLAN, DESSERTS, FLAN CAKE
Oct 28, 2019 - Pumpkin Flan, also known as Chocoflan, magic cake, or pudim cake. Chocolate cake on the bottom, pumpkin flan on top, with caramel sauce. Video included!
From pinterest.ca


FLAN DE CHOCOLATE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CHOCOLATE FLAN - NIBBLES AND FEASTS
2020-10-23 A chocolate lovers dream come true: Chocolate Flan. This chocolate flan is definitely on the menu this year because chocolate is a family favorite. We will have pumpkin pie as well. There’s plenty of room for multiple desserts. Related recipe: Besos Pan Dulce
From nibblesandfeasts.com


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