Grand Flaneros Pumpkin Flan Recipes

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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

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 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.

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

FLAN MEXICANO (MEXICAN FLAN)



Flan Mexicano (Mexican Flan) image

This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.

Provided by Amy Shurts

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h5m

Yield 8

Number Of Ingredients 10

1 cup white sugar
1 cup whole milk
1 (14 ounce) can sweetened condensed milk
3 eggs
3 egg yolks
¼ cup freshly squeezed orange juice
1 tablespoon grated orange peel
1 tablespoon vanilla extract
1 tablespoon cornstarch
1 cup heavy cream

Steps:

  • Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
  • Line a roasting pan with a damp kitchen towel. Place the flan mold on the 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 the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.

Nutrition Facts : Calories 434.2 calories, Carbohydrate 56.3 g, Cholesterol 207 mg, Fat 19.8 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 11.3 g, Sodium 115.3 mg, Sugar 54.1 g

CINNAMON-SPICED PUMPKIN FLAN



Cinnamon-Spiced Pumpkin Flan image

I love pumpkin and decided to add it to a traditional recipe for flan. It's an interesting change of pace from the usual holiday pie. -Alisha Rodrigues, Tetonia, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9

2/3 cup sugar
FLAN:
2 cups half-and-half cream
6 large egg yolks
1 large egg
1 cup sugar
1 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°. In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 8 minutes. Quickly pour into an ungreased 9-in. deep-dish pie plate, tilting to coat bottom of plate., In a large saucepan, heat cream until bubbles form around side of pan; remove from heat. In a large bowl, whisk egg yolks, egg, sugar, pumpkin, cinnamon and vanilla until blended. Slowly stir in hot cream. Pour into pie plate., Place pie plate in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of pie plate. Bake 50-60 minutes or until center is just set (mixture will jiggle). Immediately remove flan from water bath to a wire rack; cool 1 hour. Refrigerate until cold, about 5 hours or overnight., Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.

Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 128mg cholesterol, Sodium 31mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN FLAN WITH SPICED PUMPKIN SEEDS



Pumpkin Flan with Spiced Pumpkin Seeds image

A bite of this flan, fragrant with traditional pumpkin-pie spices, is very comforting despite the dessert's modern looks; a topping of pumpkin seeds, seasoned with cayenne, creates a play of sweet and heat.

Categories     Thanksgiving     Dessert     Bake     Vegetarian     Squash     Pumpkin     Fall     Chill     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 18

For caramel and flan:
2 cups sugar
1 1/2 cups heavy cream
1 cup whole milk
5 whole large eggs plus 1 large egg yolk
1 (15-ounce) can solid-pack pumpkin (1 3/4 cups; not pie filling)
1 teaspoon vanilla
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
For spiced pumpkin seeds:
1 cup green (hulled) pumpkin seeds (1/4 pound; not toasted)
1 teaspoon vegetable oil
1/2 teaspoon salt
1/8 teaspoon cayenne
Special Equipment
a 2-quart soufflé dish or round ceramic casserole dish

Steps:

  • Make caramel:
  • Put oven rack in middle position and preheat oven to 350°F. Heat soufflé dish in oven while making caramel.
  • Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.) Keep tilting as caramel cools and thickens enough to coat, then let harden.
  • Make flan:
  • Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat. Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well. Add hot cream mixture in a slow stream, whisking.
  • Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
  • Make spiced pumpkin seeds while flan chills:
  • Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes. Toss with salt and cayenne until coated.
  • To serve:
  • Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. (Caramel will pour out over and around flan.) Sprinkle flan with spiced pumpkin seeds just before serving.

PUMPKIN FLAN WITH GINGERSNAP CRUST



Pumpkin Flan with Gingersnap Crust image

Provided by Douglas Rodriguez

Categories     Food Processor     Dairy     Vegetable     Dessert     Bake     Pumpkin     Spring

Yield Makes 6 servings

Number Of Ingredients 11

Flan
8 ounces calabaza or pumpkin, peeled, seeded, and cut into 1/2-inch dice
1 can (14 1/2 ounces) condensed milk
1 can (12 ounces) evaporated milk
8 eggs
3 tablespoons sugar
Caramel
1 cup sugar
Crust
1 pound gingersnap cookies
1/2 cup melted butter

Steps:

  • To prepare the flan, bring a saucepan of water to a boil. Add the calabaza and cook until tender, about 30 minutes. Drain the calabaza and let cool. Transfer to a food processor, add the condensed and evaporated milk, eggs, and the 3 tablespoons of sugar and purée until smooth. Set aside.
  • Preheat the oven to 375°F.
  • To make the caramel, place the cup of sugar in a heavy-bottomed saucepan and cook, stirring constantly, over medium heat until the sugar is a light amber color, about 20 minutes. Pour the caramel into a 9 by 4-inch loaf pan or into 6 individual 8-ounce ramekins or molds. Pour the reserved flan mixture on top of the caramel and place in a water bath. Bake for 15 minutes.
  • Reduce the oven temperature to 350°F, and bake until set (a knife inserted will come out clean), about 30 minutes. Remove from the oven and let cool completely.
  • To prepare the crust, place the cookies and butter in a food processor and process until well blended. Pack the crust mixture on top of the cooled flan, and transfer to the refrigerator to chill overnight.
  • To serve, run a knife around the inside edges of the loaf pan or molds and invert onto a serving platter or individual plates.

GRAND FLANERO'S PUMPKIN FLAN



Grand Flanero's Pumpkin Flan image

Provided by William Norwich

Categories     dessert

Time 5h15m

Yield 8 servings

Number Of Ingredients 5

2 pounds seeded, peeled fresh pumpkin or calabaza, butternut or other yellow winter squash, or 2 cups canned puréed pumpkin
1 1/2 cups sugar
3 eggs
3 egg yolks
1 3/4 cups whole milk

Steps:

  • Cut pumpkin or squash into 1-inch chunks and place in a pan. Cover with water and heat to boiling. Reduce heat to simmer and cook until tender, about 20 minutes. Remove to a food processor, reserving the cooking liquid. Purée, adding enough (about 1/2 cup) cooking liquid to make a smooth but not watery mixture. Pour 2 cups of the purée (or canned pumpkin purée) into a large bowl. Set aside.
  • Preheat oven to 350 degrees. Heat 3/4 cup sugar in a shallow saucepan over medium heat until melted and amber colored, swirling the pan rather than stirring. When the syrup is bubbly and perfectly clear, pour it into a 6-cup metal loaf pan (the narrower the better) or terrine. Using a potholder, quickly tilt the pan so the syrup evenly covers the bottom. Place on a wire rack to harden.
  • Combine remaining sugar, eggs and yolks and whisk until blended. Heat milk until bubbles form around the edges, and whisk into the egg mixture. Pour the mixture through a sieve into the pumpkin purée. Whisk and pour over the caramel in the prepared loaf pan. Cover with aluminum foil.
  • Place the loaf pan in a high-sided roasting pan just large enough to hold it. Add enough hot water to come up to the sides of the flan. Bake until the sides are set and a knife inserted in the center comes out clean, about 40 minutes. (Do not overbake.)
  • Remove some water from the roasting pan with a ladle, and then remove the pan from the oven. Place the loaf pan on a wire rack and let cool. Place the flan in a refrigerator until thoroughly chilled, at least 4 hours.
  • To serve: run a thin-bladed knife around the flan and invert onto a rimmed serving dish and slice.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 2 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 53 milligrams, Sugar 43 grams, TransFat 0 grams

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