Pumpkin Flan In Custard Cups Recipes

PUMPKIN FLAN WITH MERINGUE

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.

EASY PUMPKIN FLAN

Steps:

• Make the caramel sauce by sprinkling the sugar around evenly in a clean frying pan, and cooking it over medium heat until it turns brown.
• Do not stir until all the sugar has melted and become a brown syrup and pour into a 9" pie pan, thoroughly coating all sides of it.
• In another bowl, whip the eggs together then all the other custard ingredients. Pour into the pie pan.
• Fill a 10" pie pan halfway with warm water, and place the filled pie pan inside it.
• Bake at 350F for 45 minutes or until set.
• Let cool for 20 minutes, carefully loosen the edges with a butter knife, then invert onto a large serving plate.

WEIGHT WATCHERS PUMPKIN FLAN

Steps:

• Preheat oven to 350 degrees.
• Stir together the sugar, cinnamon, cloves, cayenne and salt in a large bowl.
• Whisk in the pumpkin, milk orange juice and egg substitute; divide among eight 6-oz custard cups.
• Place the filled custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.
• Bake until firm around the edges and slightly puffed, approximately 45 minutes.
• Carefully remove cups from water, cool completely, cover and refrigerate.
• Before serving, top each serving with a tablespoon of whipped topping and an orange wedge.

PUMPKIN GORGONZOLA FLANS

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,.