Pumpkin Cream Cheese Flan Recipes

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PUMPKIN CREAM CHEESE FLAN RECIPE



Pumpkin Cream Cheese Flan Recipe image

Creamy and full of flavor, this smooth pumpkin cream cheese flan recipe is the perfect treat to end your fall day.

Provided by Neyssa Jump

Categories     Dessert

Time 1h20m

Number Of Ingredients 11

1 cup and 2 tablespoons of sugar (divided)
2 tbsp water
1/2 teaspoon of cinnamon
1 can of evaporated milk
1 can of condensed milk
5 eggs
4 oz of cream cheese (softened and cubed)
3/4 or 1 cup of pumpkin puree
1/8 teaspoon of salt
1 teaspoon of pumpkin spice
1/2 teaspoon of vanilla

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a medium pan, over medium heat, add one cup of sugar and water.
  • Stir to dissolve sugar. Cook sugar mixture, swirling pot occasionally, until the caramel turns an amber color.
  • Quickly, pour caramel into round 9-inch pan, being sure to swirl around to coat bottom and bottom sides completely. Allow to cool for ten minutes before adding in flan custard.
  • 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. Remove pan from water bath, and allow to cool before refrigerating for 3-4 hours.

PUMPKIN-CREAM CHEESE FLAN



Pumpkin-Cream Cheese Flan image

Try this luscious, creamy Pumpkin-Cream Cheese Flan. In just 20 minutes, you can mix the ingredients for this magnificent Pumpkin-Cream Cheese Flan.

Provided by My Food and Family

Categories     Thanksgiving Recipes

Time 6h15m

Yield 12 servings

Number Of Ingredients 8

2-1/4 cups sugar, divided
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
5 eggs
3/4 cup canned pumpkin
1/8 tsp. salt
2 Tbsp. water
1/4 cup chopped pecans, toasted

Steps:

  • Heat oven to 350°F.
  • Cook and stir 1 cup sugar in small saucepan on medium heat 5 min. or until completely dissolved and deep golden brown in color. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.
  • Blend milk and cream cheese in blender until smooth. Add 1 cup of the remaining sugar, eggs, pumpkin and salt; blend well. Pour over syrup in pan; cover with foil. Place pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.
  • Bake 50 to 55 min. 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, bring remaining sugar and 2 Tbsp. water to boil in small saucepan; cook 5 min. or until golden brown, stirring occasionally. Remove from heat. Add nuts; stir until evenly coated. Spread onto foil-covered baking sheet. Cool completely.
  • Run knife around edge of pan to loosen flan just before serving; unmold onto plate. Break nuts into smaller pieces; sprinkle over flan.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 105 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.6941 g, Sugar 0 g, Protein 6 g

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.

CREAM CHEESE PUMPKIN ROLL



Cream Cheese Pumpkin Roll image

This is great for a Halloween or Thanksgiving dessert.

Provided by Junia Sonier

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h50m

Yield 10

Number Of Ingredients 14

3 eggs
1 cup white sugar
⅔ cup pumpkin puree
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
¼ cup butter, softened
1 tablespoon pumpkin puree
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
  • Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
  • Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
  • Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
  • Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 324.9 mg, Sugar 32.6 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.

CREAM CHEESE FLAN



Cream Cheese Flan image

Provided by Sandra Lee

Categories     dessert

Time 5h15m

Yield 8 servings

Number Of Ingredients 7

1 cup granulated sugar
1/4 cup water
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) package cream cheese, softened
5 eggs
1 teaspoon vanilla extract
1 (12-ounce) can evaporated milk

Steps:

  • Position rack in center of oven and preheat to 350 degrees F.
  • Arrange 8 (6-ounce) oven-safe custard or dessert cups in a large roasting pan. Stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until liquid is a deep golden brown, brushing down sides of saucepan with a wet pastry brush to prevent sugar from crystallizing, about 12 minutes. Quickly pour syrup into prepared cups.
  • In a blender, combine condensed milk, cream cheese, eggs, and vanilla. Blend until smooth, about 30 seconds. Transfer to an 8-cup measuring cup or large bowl. Whisk in evaporated milk. Divide custard equally among prepared cups. Transfer roasting pan to oven. Pour enough water into roasting pan to come halfway up the sides of the custard cups.
  • Bake until sides are firmly set and only the very center of custards jiggle slightly when cups are gently shaken, about 45 minutes (custards will firm up as they cool). Remove cups from pan, cover tightly with aluminum foil, and refrigerate until cold, at least 4 hours and up to 24 hours. Run small sharp knife around sides of custards. Invert each cup onto a dessert plate, shaking gently to release custard from cups. Drizzle caramel sauce over custard. Serve cold.

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.

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 WITH MERINGUE



Pumpkin Flan with Meringue image

Yield Serves 8 to 12

Number Of Ingredients 11

1 cup sugar
1 stick (1/2 cup) unsalted butter
1/3 cup all-purpose flour
1/3 cup water
6 large eggs
3 cups canned solid-pack pumpkin (slightly less than two 15-ounce cans)
a 15-ounce can cream of coconut such as Coco Lopez
a 14-ounce can sweetened condensed milk
a 12-ounce can evaporated milk
4 large egg whites
1 cup sugar

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.

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BEST FLAN RECIPE CREAM CHEESE: OPTIMAL RESOLUTION LIST
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 ...
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PUMPKIN-CREAM CHEESE FLAN RECIPE LIST - SALEWHALE.CA
Try this delicious Pumpkin-Cream Cheese Flan recipe at Salewhale.ca, where you will also find the ingredients to make it on sale in the weekly grocery flyers from major grocery stores. Flyers Browse Flyers; Recipes Recipes; Blog Blog; 0. My Sales Alerts . 0. 0. My Recipes . 0. Login; FR Français; TORONTO, ON (M5H2M3) Change your location; Advertisement. Back; Pumpkin …
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