Grand Flaneros Pumpkin Flan Recipes

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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 (FLAN DE CALABAZA)



Pumpkin Flan (Flan de Calabaza) image

This creamy and delicious pumpkin flan makes the perfect Thanksgiving dessert. Inspired by Spanish flan de calabaza.

Provided by Lauren Aloise

Categories     Dessert

Time 1h25m

Number Of Ingredients 10

1/2 cup granulated sugar (for the caramel)
1/4 cup water (for the caramel)
1.5 cups whole milk
1 cup pumpkin purée
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs

Steps:

  • Start by mixing the spices into the pumpkin purée.
  • Next, make the caramel. Heat the water and granulated sugar in a saucepan (stainless steel works best) over medium heat. Once it starts to bubble and change color, give the pan a shake or a quick stir. Let it cook and turn golden brown, but be careful it doesn't turn dark brown and burn. Once golden brown, quickly pour into a 4.5 cup baking mold (it can be one that is specifically for flan or any baking dish with that capacity).
  • Quickly make sure that the caramel coats the bottom and sides of the mold before it hardens.
  • To prepare the custard, put the milk, sugar, pumpkin, and vanilla into a saucepan and heat over medium heat until simmering. Cook until all of the sugar is dissolved and the mixture is evenly heated.
  • Remove the mixture from the heat and let it cool for about 10 minutes, stirring every minute or two. Preheat your oven to 325°F (163°C).
  • Lightly beat the eggs in a large bowl. Making sure that the milk and pumpkin mixture is sufficiently cool (so that it won't scramble the eggs), whisk in this mixture little by little, until all is incorporated.
  • Pour the custard mixture over the caramel.
  • Place the flan mold/pan into a large baking pan. Boil enough water to fill the baking pan halfway (you have to cook the flan in a water bath). Bake the flan for about one hour in a preheated oven at 325°F (163°C).
  • Remove the mold from the pan of water and allow it to cool completely. Cover with plastic wrap and let chill in the fridge overnight (or for at least 4 hours).
  • When ready to serve the flan, run a knife around the edges of the mold to loosen the flan. Then place the serving dish on top, and quickly flip the flan over. Lift off the mold and the flan should slide right out, covered in a golden caramel sauce.
  • Enjoy your pumpkin flan on its own, or with whipped cream.

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

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

PUMPKIN FLAN



Pumpkin Flan image

Provided by Ellie Krieger

Categories     dessert

Time 1h15m

Yield 8 servings (1 serving equals 1 flan)

Number Of Ingredients 10

Nonstick cooking spray
2/3 cup sugar, divided
1/2 cup whole milk
1/4 cup evaporated milk
2 eggs
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
3/4 cup solid-pack pumpkin

Steps:

  • Arrange 8 (4-ounce) ramekins inside a 9 by 13-inch baking pan. Spray ramekins lightly with cooking spray.
  • In a small saucepan, heat 1/3 cup sugar over medium heat, stirring constantly, until sugar melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 teaspoons of the caramel to each of the ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.
  • Preheat oven to 350 degrees F.
  • Combine milk and evaporated milk in a small saucepan over medium heat until warm. Reduce heat to a low simmer and keep milk warm. Meanwhile, bring about 4 cups water to a boil and keep hot. Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg and cinnamon. Fold pumpkin into egg mixture. Then fold into evaporated milk. Divide filling among ramekins, then place baking sheet in oven. Pour hot water into baking pan until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until flan is just set. Let cool. Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish.

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

PUMPKIN FLANS



Pumpkin Flans image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 11

1 1/2 cups unsweetened pumpkin puree
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground cloves
Pinch of salt
4 large eggs, lightly beaten
1 3/4 cup light cream
1/4 cup white rum
Lightly whipped cream as garnish, optional
Toasted chopped pecans as garnish, optional

Steps:

  • Preheat oven to 350 degrees F. In a bowl whisk into the pumpkin puree, the sugar, and the spices. With a wooden spoon (so you don't get too much air in mixture) stir in the eggs, cream and rum. Ladle the mixture into 6 buttered 1-cup ramekins. Arrange ramekins, on a cloth set in a baking pan and pour in enough boiling water in the pan to reach half way up sides of ramekins. Bake for 40 minutes or until set. Remove flans from pan and let them cool until lukewarm. Cover tops with buttered waxed paper and chill. Pipe a rosette of whipped cream in center of each flan and garnish with toasted pecans.;

SOUTHWESTERN PUMPKIN FLAN



Southwestern Pumpkin Flan image

A cool, creamy flan gets the Southwest treatment. The subtle flavor of pumpkin and wisp of smoky chipotle chile powder is blended into it.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

1 cup sugar
1 can (15 ounces) solid pack pumpkin
1 can (14 ounces) sweetened condensed milk
1 1/2 cups whole milk
4 large eggs, plus 1 large egg yolk
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 to 1/2 teaspoon chipotle chile powder
1/8 teaspoon ground cloves
Pinch cayenne pepper

Steps:

  • Preheat oven to 325 degrees. Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until sugar turns dark amber, about 8 minutes. Pour into a 9-inch round cake pan. Set aside to cool.
  • Blend pumpkin, condensed milk, and whole milk in a blender until smooth. Add eggs and yolk, cinnamon, salt, chile powder, cloves, and cayenne; blend until smooth. Pour mixture over caramel in pan. Carefully transfer pan to a large roasting pan. Add hot water to roasting pan to come 1 inch up sides of cake pan.
  • Bake until set and beginning to turn golden brown, about 1 1/2 hours. Let cool on a wire rack. Refrigerate 6 hours or overnight. Run a knife around edges; invert to unmold. Scrape remaining sauce from pan over flan. Serve immediately.

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

PERFECT PUMPKIN FLAN



Perfect Pumpkin Flan image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6 individual-size flans

Number Of Ingredients 12

2 cups sugar
2 1/4 cups milk
1 1/2 cups canned pumpkin puree (12 ounces)
1 one-and-a-half-inch knob fresh ginger, peeled and grated (2 teaspoons)
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
5 large eggs
2 large egg yolks
2 teaspoons pure vanilla extract
1 cup whipped cream
Cinnamon sticks, for garnish

Steps:

  • Set out six 5-inch-wide, 6-ounce ceramic pie dishes. Fill a large bowl three-quarters-full with cold water, and place it near the stove. (This cold-water bath will be used to stop the caramel from cooking.) Combine 1 1/4 cups sugar and 1/2 cup cool water in a small, heavy-bottomed saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Boil, brushing the sides occasionally with a wet pastry brush, until syrup turns deep amber (330 to 350 degrees on a candy thermometer). Don't stir the sugar once it's boiling; this only encourages recrystallization, which occurs when the sugar does not dissolve evenly. Quickly dunk bottom of pan in cold water, then remove from bowl.
  • Quickly divide caramel among pie dishes; swirl to coat the bottoms. Set dishes aside to cool, about 15 minutes. (This can be done several hours ahead of time; the dishes can be left at room temperature.)
  • Heat oven to 325 degrees. Pour milk into saucepan over high heat. Bring just to a boil; set aside. In a bowl, combine pumpkin puree, remaining 3/4 cup sugar, ginger, spices, salt, eggs, and egg yolks. Mix in vanilla and milk; pass through fine sieve, discarding solids. Divide mixture between the dishes. Transfer to a rimmed baking sheet large enough to hold them.
  • Place baking sheet on center rack of oven; loosely drape a piece of foil over top of baking sheet (do not crimp or seal edges). Lift a corner of the foil and pour very hot water into sheet pan to reach 1/2 inch up the sides of the pie dishes. Bake 60 to 65 minutes, or until center of flan is nearly set; a thin-bladed knife inserted into center should come out clean. Remove the dishes from the water bath, dry underside and let slightly cool on wire rack. Refrigerate to set, several hours or overnight. (Let the water bath cool completely before removing it from the oven.)
  • To unmold flan, run a knife carefully around edges, without cutting into flan. Place plate over top of pie pan and invert. Flan should fall with caramel sauce surrounding the flan. Serve with whipped cream. Garnish with cinnamon sticks.

PUMPKIN GORGONZOLA FLANS



Pumpkin Gorgonzola Flans image

Make and share this Pumpkin Gorgonzola Flans recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pumpkin

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 (15 ounce) can pumpkin
3 large eggs
2 large egg yolks
1/2 cup heavy cream
salt
fresh ground black pepper
3 1/2 ounces gorgonzola, crumbled (generous 1/2 cup)
2 tablespoons chopped toasted walnuts
creme fraiche or sour cream, for topping

Steps:

  • Center a rack in the oven and preheat the oven to 350°.
  • Butter six custard cups (Pyrex cups with a 6 oz capacity, or ramekins; choose a roasting pan that is large enough to hold the cups comfortably).
  • Line the bottom of the roasting pan with a double layer of paper towels and put the custard cups in the pan.
  • Put a kettle of water on to boil.
  • Put the pumpkin, eggs, yolks, and cream in a food processor (or a blender) and whir until well blended.
  • Season with salt and pepper, and pour the custard into the cups.
  • Divide the gorgonzola among the flans and poke the cheese into the custard a little bit, just to distribute it.
  • Sprinkle the tops of the flans with the walnuts.
  • Pour enough hot water into the roasting pan to come halfway up the sides of the cups.
  • Bake the flans for 35-40 minutes, or until a knife inserted into one comes out almost clean (depending of the size and height of your cups, you may need more or less time, so start checking at 25 minutes).
  • Because you're going to let the flans sit in the water bath, they'll continue to cook, so it's better to err on the side of underbaked.
  • Transfer the roasting pan to a rack and let the flans cool in their water bath to just-warm or room temperature.
  • Top with creme fraiche or sour cream,.

Nutrition Facts : Calories 215, Fat 17.6, SaturatedFat 9.2, Cholesterol 194.1, Sodium 277.6, Carbohydrate 6.3, Fiber 0.5, Sugar 1.3, Protein 9.1

ROSEANNE GOLD'S PUMPKIN FLAN



Roseanne Gold's Pumpkin Flan image

Provided by Nancy Arum

Categories     dessert, side dish

Time 1h40m

Yield Six servings

Number Of Ingredients 8

1 1/4 cups sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup cooked pumpkin
5 eggs, lightly beaten
1 1/2 cups evaporated milk
1/3 cup water
1 1/2 teaspoons vanilla

Steps:

  • Preheat oven to 350 degrees.
  • In a heavy-bottom fry pan, melt a half cup of sugar, stirring constantly, until it caramelizes.
  • Pour caramelized sugar into individual custard cups or a glass loaf pan.
  • Combine sugar with salt and cinnamon. Add pumpkin and eggs. Mix well. Stir in milk, water and vanilla.
  • Pour mixture into custard cups or loaf pan. Set in hot water bath.
  • Bake for 1 1/4 hours. Chill.
  • To serve, turn the cups or pan upside down to obtain the handsome hues of the pumpkin glaze.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 8 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 313 milligrams, Sugar 49 grams, TransFat 0 grams

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From letseatcuban.com


HOW TO MAKE PUMPKIN FLAN - PUMPKIN CUSTARD - YOUTUBE
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From youtube.com


FRENCH FRIDAYS WITH DORIE: PUMPKIN GORGONZOLA FLANS
2010-11-05 In any case, these Pumpkin Gorgonzola Flan from Around my French Table (page 146) were so easy I whipped them up after a full day’s filming and we enjoyed them on our porch on Hallowe’en as we handed out candy in unusually cold temperatures. The recipe calls for canned pumpkin but you can roast and puree your own pumpkin if you have the ...
From eatlivetravelwrite.com


GINGERED PUMPKIN FLANS RECIPE | EATINGWELL
Combine 3/4 cup sugar with 1/3 cup water in a small heavy saucepan. Bring to a simmer over low heat, stirring occasionally until sugar melts. Increase heat to medium-high and cook, without stirring, until caramel turns amber, 5 to 7 minutes.
From eatingwell.com


PUMPKIN FLAN | SEDANO'S SUPERMARKET
Whisk together the eggs, egg yolks, 1/4 cup of sugar, vanilla, nutmeg and cinnamon. Mix the pumpkin into the egg mixture and fold into evaporated milk. Put the filling in the ramekins and place the baking sheet in the oven. Pour the hot water into the baking pan until it reaches the halfway point of the ramekins. Bake for 40 minutes.
From sedanos.com


PUMPKIN FLAN | JENNIE-O® RECIPES
In bowl, whisk eggs, ¼ cup sugar, pumpkin, vanilla, cinnamon, ginger, cloves and salt until blended. In saucepan, heat milk to simmering. Gradually and gently whisk milk into egg mixture without creating lots of foam.
From jennieo.com


PUMPKIN FLAN (FLAN DE CALABAZA) - A SASSY SPOON
2021-10-25 Preheat the oven to 350°F. In a high-speed blender, add sweetened condensed milk, evaporated milk, pumpkin purée, eggs, vanilla, pumpkin spice and salt. Blend until smooth. Pour the milk mixture over the set caramel in the round pan. Place the cake pan in …
From asassyspoon.com


CITRUS-PUMPKIN FLANS - BETTER HOMES & GARDENS
In a medium bowl combine eggs, pumpkin, evaporated milk, the 1/4 cup sugar, the pumpkin pie spice, orange peel, and vanilla. Place custard cups in a 2-quart square baking dish. Divide pumpkin mixture among custard cups.
From bhg.com


PUMPKIN FLAN - EAGLE BRAND
For the Flan: In a blender, place eggs, condensed milk, pumpkin puree, vanilla, flour, and pumpkin spice. Blend mix on high for 1-2 minutes, depending on the potency of your blender. You are looking for a smooth thin and runny batter. To Assemble: Pour chocolate cake bater over caramel layer in the bundt pan.
From eaglebrand.com


PUMPKIN FLAN FOR THE HOLIDAYS - PRESLEY'S PANTRY
2012-11-20 Ingredients for Pumpkin Flan: 1/2 – cup cajeta; 4 – ounces cream cheese (room temperature) 1 – 12 0z. can of evaporated milk; 1 – 14 oz. can of sweetened condensed milk ; 1 – tablespoon vanilla extract; 5 – large eggs; 1 – cup canned or fresh pumpkin puree; 1/2 – teaspoon pumpkin pie spice; pomegranate seeds; Directions: Preheat oven to 350 degrees …
From presleyspantry.com


PUMPKIN FLAN - RODELLE KITCHEN
Add the pumpkin mixture and whisk to combine. Prepare an ice bath by filling a bowl halfway with ice and water. Strain the pumpkin-flan base mixture through a fine mesh sieve into a bowl. Rest the bowl in the ice bath. Caramel. Combine the sugar, lemon juice and 1 cup of water in a medium sauce pan over medium heat.
From rodellekitchen.com


GRAND MARNIER FLAN - SOMETHING NEW FOR DINNER
Instructions. Heat oven to 350 degrees. Warm the bundt pan in the oven for at least 5 minutes while you make the syrup. In a small saucepan over medium heat, stir 1 cup of sugar until it melts and turns a deep golden. Remove the bundt pan from the oven and pour in the syrup.
From somethingnewfordinner.com


THE BEST PUMPKIN FLAN RECIPE | TRADITIONAL MEXICAN FLAN
Mexico and Halloween combined LOL! This recipe was soooooo delicious one of my favorite desserts and I'm so happy I get to share it all with you, just in tim...
From youtube.com


PUMPKIN FLAN - MUNATY COOKING
2018-10-27 Preheat the oven, 370F/190C. In a blender, add all the ingredients except the milk. Or you can whisk the ingredients instead. Heat the milk until it comes to a boil. Remove from heat, add one ladle of milk to the egg and pumpkin mixture, whisk immediately and quickly to avoid cooking the eggs.
From munatycooking.com


EASY PUMPKIN FLAN RECIPE | LATINA MOM MEALS
2016-10-14 In a blender, add in remaining ingredients. Blend well together. Gently add custard to caramel pan. Place pan in a larger pan for a water bath. Add water to the larger pan until the water reaches half of the level of the flan pan. Gently place in oven. Cook for 50-60 minutes, or until fork comes out clean.
From latinamommeals.com


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