PUMPKIN COCONUT FLAN
This amazing Fall recipe for Pumpkin Coconut Flan makes the best pumpkin dessert you have ever tried!! Flan is topped with coconut sugar caramel and coconut chips.
Provided by Sonila
Categories Dessert
Time 2h45m
Number Of Ingredients 10
Steps:
- Put a smal pot on the stovetop in medium heat. Add the brown sugar. Stirr occasionally until the sugar melts. Once it's all liquid, turn heat off and pour the mix on the baking dish where you'll bake the flan.
- Turn oven on at 350 degrees to pre-heat.
- Beat the 6 eggs whole in a large bowl with an electric hand mixer.
- Add slowly the evaporated milk. Then coconut milk, then lastly the condensed milk. I usually use the can opener to open all 3 cans up before I start beating the eggs. Then I use the electric mixer to mix with my right hand and add the milks from the cans slowly with my left hand.
- Add a pinch of salt, pumpkin spice and 4 ozs of coconut flakes. Keep mixing for an extra minute. Finally add the pumpkin puree. Continue mixing a bit longer. Then pour the mix into the baking dish.
- Place the baking dish in a water bath (bigger dish with about 1.5 inches of water) and bake for about 40 minutes. Turn the oven off and let the flan set for a bit. Then put the baking dish on a cooling rack. After about half an hour, transfer into the refrigerator, I usually let it chill for about 2 hrs before serving.
- Once flan is chilled, then cut with a knife all around the edges then flip onto a serving dish or plate. Top with coconut flakes or coconut chips and cut into slices to serve. Repeat:)), I know you will!!!
Nutrition Facts : Calories 586 kcal, Carbohydrate 51 g, Protein 14 g, Fat 39 g, SaturatedFat 31 g, Cholesterol 152 mg, Sodium 194 mg, Fiber 6 g, Sugar 42 g, ServingSize 1 serving
PUMPKIN FLAN
Provided by Ellie Krieger
Categories dessert
Time 1h15m
Yield 8 servings (1 serving equals 1 flan)
Number Of Ingredients 10
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.
PUMPKIN FLANS
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
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
For many Cubans, flan is a birthright. This version comes from Margarita Velasco, who left Cuba for America when she was 10. She got it from a relative who for years made it when Ms. Velasco and her family would gather for big American-style Thanksgiving dinners. Ms. Velasco makes it with three kinds of squash: butternut, a cooking pumpkin like a calabaza and canned pumpkin. But it works just as well with a mix of pulp from the squash and the pumpkin, which you can get by cutting them into large chunks, seeding them and then roasting or boiling. In a pinch, you could use canned pumpkin.
Provided by Kim Severson
Categories dinner, custards and puddings, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Make the caramel: In a heavy saucepan, mix 3/4 cup sugar and 1/4 cup water. The mixture should look like wet sand. Cook over medium heat, stirring frequently, until it begins to make large bubbles. Continue to cook without stirring, rotating the pan regularly, until the caramel is translucent and amber-colored, 12 to 15 minutes. Working quickly, pour caramel into a 2-quart oven-safe glass bowl and rotate the bowl so it coats the sides.
- Make the flan: In another saucepan, combine remaining sugar, cinnamon stick and half-and-half. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Let cool.
- Heat oven to 350 degrees. Whisk eggs and egg yolks in a large bowl until well blended. Whisk in vanilla, pumpkin pie spice, salt and pumpkin and squash purées. Add cooled cream mixture and whisk well.
- Pour custard mixture through a mesh sieve, stirring and pressing with a spatula. You can do this directly into the bowl with the caramel, or into a separate bowl first, and then pour the strained mixture into the bowl with the caramel.
- Place the bowl with the custard into a larger baking dish and carefully add warm water until it reaches halfway up the sides of the flan bowl. Cover with foil and bake for 30 minutes. Remove foil and bake for another 45 to 60 minutes, or until flan is just set in the middle, but still jiggles slightly. (A wider, shallower baking vessel will cook more quickly than a deeper one.)
- Remove flan from water bath and let cool to room temperature. Refrigerate until completely cool, preferably overnight. To serve, run a knife around the edges of the flan, then put a serving platter on top of the bowl and invert. The flan should slip easily onto the serving platter with the caramel sauce pooling nicely around it.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 67 milligrams, Sugar 32 grams, TransFat 0 grams
PUMPKIN FLAN
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
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.
COCONUT FLAN
My grandmother used to make this recipe in Ecuador, it's been in the family for many years. I'm the only one who continues to make this recipe in my family. It's the easiest dessert that you can make. I love it and I hope you will too.
Provided by Viveca DelGiorno
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 4h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the sugar in a nonstick skillet, and slowly melt over low heat without stirring. Shake the pan by it's handle to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 quart glass baking dish, coating the bottom.
- In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the pan. Place the pan inside of a larger dish and set in the oven. Fill the outer pan with water to 1 inch deep.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove the flan from the water bath, and refrigerate until cold, 4 hours to overnight.
- To serve, run a knife around the edges of the dish to loosen the flan, then invert onto a serving dish.
Nutrition Facts : Calories 333.4 calories, Carbohydrate 40.3 g, Cholesterol 115.7 mg, Fat 15.9 g, Fiber 0.4 g, Protein 9.6 g, SaturatedFat 11.1 g, Sodium 127 mg, Sugar 39.3 g
PUMPKIN FLAN
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
EASY BRAZILIAN PUMPKIN COCONUT DESSERT WITH FEW INGREDIENTS
This pumpkin dessert is very famous in Brazil and is eaten everywhere - we call it Doce de Abóbora com Coco. You only need 5 ingredients. Serve cold or at room temperature. It is usually eaten with queso fresco, but I like to serve it with goat cheese or eat it on bread.
Provided by Rita
Categories Brazilian Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
- Transfer to a container with a lid and refrigerate.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 83.8 g, Fat 15.3 g, Fiber 5.6 g, Protein 3.3 g, SaturatedFat 13.4 g, Sodium 14.7 mg, Sugar 70.4 g
PUMPKIN FLAN WITH MERINGUE
Yield Serves 8 to 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F.
- In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Pour caramel into a 13-by-9-by-2 inch glass baking dish and tilt dish to coat bottom. Cool caramel.
- Melt butter and cool. In a large bowl whisk together flour and water until smooth and whisk in butter and remaining flan ingredients until smooth. Pour custard into baking dish and put dish in a larger baking pan. Add enough water to pan to reach halfway up side of dish and bake custard in middle of oven 1 hour, or until set. Remove dish from pan and keep temperature at 350° F.
- In a bowl with an electric mixer beat whites until they just hold soft peaks. Gradually beat in sugar and beat meringue until it holds stiff, glossy peaks. Spread meringue evenly over custard and bake in middle of oven (not in a water bath) until golden, about 5 minutes. Cool dessert on a rack. Chill dessert until cold, about 4 hours, and up to 1 day.
- Cut dessert into squares.
PUMPKIN FLAN
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
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
CINNAMON-SPICED PUMPKIN FLAN
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
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.
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