Pumpkin Flan With Maple Caramel Recipes

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PUMPKIN FLAN WITH MAPLE CARAMEL



Pumpkin Flan with Maple Caramel image

Provided by Ina Garten

Categories     dessert

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 13

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

Steps:

  • Preheat the oven to 350 degrees F.
  • 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.

CARAMEL-COATED PUMPKIN FLAN



Caramel-Coated Pumpkin Flan image

Categories     Milk/Cream     Egg     Dessert     Bake     Thanksgiving     Spirit     Pumpkin     Fall     Chill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 14

1 cup sugar
1/3 cup water
1 15-ounce can pure pumpkin
1 14-ounce can sweetened condensed milk
2 tablespoons (packed) dark brown sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
4 large eggs
4 large egg yolks
2 cups heavy whipping cream
2 teaspoons vanilla extract
Frosted Grapes

Steps:

  • Preheat oven to 325°F. Combine 1 cup sugar and 1/3 cup water in small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes. Immediately pour caramel into 7- to 8-cup soufflé dish (7 1/2x3 1/2 inches), tilting and rotating dish to coat bottom and 2 inches up sides thickly. Place dish in 13x9x2-inch metal baking pan.
  • Whisk pumpkin, condensed milk, sugar, and spices in large bowl to blend. Whisk in eggs and yolks, then cream and vanilla. Pour custard into prepared dish. Pour enough hot water into baking pan to come 1 1/2 inches up sides of dish.
  • Bake flan until deep brown on top and firmly set in center and blade of small sharp knife inserted into center comes out clean, about 2 hours 10 minutes. Remove flan from water; cool 1 hour. Refrigerate uncovered until very cold, at least 6 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
  • Cut around flan to loosen. Place platter on flan dish. Holding platter and flan dish together, invert, allowing flan to settle onto platter. Scrape out any caramel syrup remaining in dish and drizzle over flan. Surround flan with frosted grapes. Cut flan into wedges; serve with grapes.

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



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 CUSTARD PROFITEROLES WITH MAPLE CARAMEL



Pumpkin Custard Profiteroles With Maple Caramel image

Pumpkin Custard Profiteroles With Maple Caramel

Categories     Thanksgiving     Bread     Bourbon     Milk/Cream     Egg     Vegetable     Dessert     Bake     Pecan     Spice     Vanilla     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Pastry

Yield 16 servings

Number Of Ingredients 27

Maple caramel:
1 cup maple sugar
1/2 cup (1 stick) unsalted butter
3/4 cup heavy whipping cream
1/4 cup bourbon
1/4 teaspoon vanilla extract
Pumpkin custard:
3 cups whipping cream
2 1/4 cups canned pure pumpkin
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup sugar
9 large egg yolks
Profiteroles:
1/2 cup water
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 cup all purpose flour
4 large eggs
1 large egg yolk
Lightly sweetened whipped cream
1 cup pecans, toasted, chopped

Steps:

  • For maple caramel:
  • Stir sugar and butter in heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.)
  • For pumpkin custard:
  • Preheat oven to 325°F. Whisk cream and next 6 ingredients in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat. Whisk sugar and egg yolks in medium bowl. Gradually stir hot pumpkin mixture into egg yolk mixture.
  • Pour pumpkin custard into 8x8x2-inch glass baking dish; cover with foil. Place dish in 13x9x2-inch baking pan. Fill baking pan with enough hot water to come halfway up sides of dish. Bake until custard is set in center, about 1 hour 15 minutes. Cool completely. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
  • For profiteroles:
  • Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring 1/2 cup water, milk, butter, sugar, and salt to boil in heavy large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer hot mixture to standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add 3 eggs, 1 at a time, beating until blended after each addition. Beat in egg yolk until blended.
  • Spoon 16 mounds of batter about the size of large eggs onto prepared sheets, spacing about 2 inches apart. Beat remaining egg in small bowl to blend. Brush tops of profiteroles lightly with beaten egg. Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 30 minutes longer. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.)
  • Rewarm caramel sauce. Using serrated knife, slice profiteroles horizontally in half. Spoon rounded 1/3 cup filling into bottom half of each profiterole. Cover with top halves. Drizzle with sauce. Spoon dollop of whipped cream atop profiteroles. Sprinkle with chopped pecans and serve.

PUMPKIN-FILLED CREAM PUFFS WITH MAPLE-CARAMEL SAUCE



Pumpkin-Filled Cream Puffs With Maple-Caramel Sauce image

Make and share this Pumpkin-Filled Cream Puffs With Maple-Caramel Sauce recipe from Food.com.

Provided by LDSMom128

Categories     Dessert

Time 1h35m

Yield 8 Cream Puffs, 8 serving(s)

Number Of Ingredients 18

3/4 cup water
1/3 cup butter
2 teaspoons sugar
1/8 teaspoon salt
3/4 cup all-purpose flour
3 eggs
1/2 cup coarsely chopped pecans, toasted
1 cup whipping cream
3 tablespoons sugar
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
1/2 cup packed brown sugar
1 tablespoon cornstarch
stir in 1/3 cup half-and-half or light cream
1/4 cup water
2 tablespoons pure maple syrup
1 tablespoon butter
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside.
  • To make the Cream Puffs: In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat; cool for 10 minutes. Add eggs one at a time beating well with a wooden spoon after each addition.
  • Drop 8 heaping tablespoons of dough 2 inches apart onto the prepared baking sheet. Bake for 30 to 35 minutes or until golden brown and firm. Transfer cream puffs to a wire rack and let cool.
  • To make the Pumpkin Mousse Filling: using a chilled large mixing bowl beat 1 cup whipping cream, 3 tablespoons sugar, and 1 teaspoon pumpkin pie spice with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold in 1 cup canned pumpkin. Cover and chill for up to 4 hours.
  • To make the Maple-Caramel sauce: In a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup half-and-half or light cream, 1/4 cup water, 2 tablespoons pure maple syrup, and 1 tablespoon butter.
  • Cook and stir over medium heat until slightly thickened and bubbly (mixture may appear curdled before it bubbles). Cook and stir for 2 minutes more. Remove from heat; stir in 1/2 teaspoon vanilla.
  • Using a serrated knife, cut each cream puff in half horizontally; remove soft dough from inside. Fill cream puffs with Pumpkin Mousse. Replace tops. Spoon some of the warm Maple-Caramel Sauce onto eight dessert plates; sprinkle with some of the toasted pecans.
  • Place a filled cream puff on top of the sauce on each plate. Drizzle each cream puff with remaining sauce and sprinkle with remaining pecans. Cover and chill for up to 3 days or freeze for up to 3 months.

Nutrition Facts : Calories 403, Fat 27, SaturatedFat 13.7, Cholesterol 134.6, Sodium 234.1, Carbohydrate 37, Fiber 1.9, Sugar 23.6, Protein 5.3

DELICIOUS MAPLE FLAN



Delicious Maple Flan image

Here's a deliciously different spin on traditional flan that's also quick and easy to prepare. Its smooth, creamy texture simply melts in your mouth.-Ruby Thomas, Gurnee, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 4

1/2 cup maple syrup
3 eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk

Steps:

  • Pour syrup into an ungreased 10-in. round baking dish, tilting to coat the bottom of dish; set aside., In a large bowl, beat the eggs, condensed milk and evaporated milk. Slowly pour into prepared dish. Place dish in a large baking pan. Add 1 in. hot water to large baking pan., Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle). Remove flan to a wire rack; cool for 1 hour. Chill overnight., Carefully run a knife around edge to loosen; invert onto a rimmed serving platter.,

Nutrition Facts : Calories 195 calories, Fat 6g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 88mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 0 fiber), Protein 6g protein.

PUMPKIN SPICE CHURROS WITH SALTED MAPLE CARAMEL DIP



Pumpkin Spice Churros with Salted Maple Caramel Dip image

Serve these spiced pumpkin churros to your guests and just wait for the oohs and aahs! The salted maple caramel dip is the icing on the cake and is wonderful on ice cream, apples, pie, and anything else you'd like.

Provided by Julie Hubert

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h12m

Yield 6

Number Of Ingredients 15

1 ½ cups pure dark maple syrup
¼ cup unsalted sweet cream butter
¼ cup heavy whipping cream
½ teaspoon sea salt
1 cup all-purpose flour
2 teaspoons pumpkin pie spice, divided
¾ cup white sugar
¾ cup water
¼ cup canned pumpkin puree
6 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon sea salt
1 teaspoon vanilla extract
3 eggs
canola oil for frying

Steps:

  • Pour maple syrup into a deep, heavy-bottomed pot. Bring to a boil. Reduce heat to low and let simmer, stirring with a spoon, until syrup starts to coat the spoon and has a caramel-like consistency, about 15 minutes.
  • Whisk 1/4 cup butter into the syrup until melted, about 2 minutes. Add heavy cream and salt, whisking constantly to combine. Pour sauce into a bowl. Cover with plastic wrap and refrigerate until mostly cooled, about 15 minutes.
  • Whisk flour and 1 teaspoon pumpkin pie spice together in a small bowl.
  • Whisk the remaining 1 teaspoon pumpkin pie spice and white sugar together in a large bowl to make pumpkin spice sugar.
  • Combine water, pumpkin puree, 6 tablespoons butter, brown sugar, 1 teaspoon salt, and vanilla extract in a small saucepan over medium heat. Whisk thoroughly. Bring to a boil; add the flour mixture. Cook and stir vigorously until dough is thickened, 5 to 8 minutes.
  • Transfer dough to the bowl of a stand mixer with paddle attachment. Beat until cool, about 1 minute. Add eggs, 1 at a time, allowing each to incorporate before adding the next. Beat until dough is glossy and thick.
  • Heat 2 to 3 inches of oil in a large, heavy pot to 375 degrees F (190 degrees C). Line a baking sheet with paper towels.
  • Scrape the dough into a pastry bag fitted with a large star tip. Test the oil with a small squeeze of dough; churro should float to the top of the oil and brown on the bottom in about 30 seconds. Adjust the heat if necessary.
  • Pipe roughly 3-inch strips of dough into the oil, keeping the tip of your pastry bag 1 to 2 inches above the oil. Fry until golden, brown, about 30 seconds per side.
  • Drain churros on paper towels for 1 minute; toss in the pumpkin spice sugar until evenly coated. Serve warm with the salted maple caramel sauce.

Nutrition Facts : Calories 707.2 calories, Carbohydrate 100 g, Cholesterol 157.5 mg, Fat 33.1 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 15.9 g, Sodium 491.9 mg, Sugar 77 g

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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.
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PUMPKIN PIE FLAN- PUMPKIN CUSTARD WITH BURNT SUGAR CARAMEL.
2012-11-28 In the same medium pan, add the custard mixture and cook on medium stirring occasionally until it comes to a boil, cook for another 3 minutes. 5-6 minutes. Carefully taste and adjust sweet and spice if needed. Pour mixture in the ramekins immediately and bake in preheated 375 degrees F for 6-8 minutes.
From veganricha.com


PUMPKIN MAPLE CRèME CARAMEL RECIPE | KITCHEN VIGNETTES | PBS …
2015-11-04 Preheat the oven to 325 degrees. Pour the 1/2 cup of maple syrup into a 4-cup flan mold (an 8-inch cake pan or a 9-inch pie plate will also do …
From pbs.org


PUMPKIN FLAN - FOOD RECIPES
2020-12-01 Overcooked flan has a rubbery, unpleasant texture. Ingredients. Maple Caramel: 3/4 cup sugar; 1/3 cup maple syrup; 1/3 cup water; Pumpkin Flan: 1 (14-ounce) can sweetened condensed milk; 1 (12-ounce) can evaporated milk; 1 cup pure pumpkin puree; 1/2 cup mascarpone cheese; 4 eggs; 2 teaspoons pure vanilla extract; 2 teaspoons pumpkin pie spice ...
From recipes.studio


PUMPKIN MAPLE CRèME CARAMEL RECIPE | PBS FOOD
Preheat the oven to 325 degrees. Pour the 1/2 cup of maple syrup into a 4-cup flan mold (an 8-inch cake pan or a 9-inch pie plate will also do the trick) and heat on the middle rack of the oven ...
From pbs.org


PUMPKIN FLAN WITH MAPLE CARAMEL | RECIPES
When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.co.uk


CARAMEL COATED PUMPKIN FLAN RECIPES - EASY RECIPES
Gently pour pumpkin mixture atop of caramel and return to oven. Bake for 60 minutes or until a thin knife inserted in middle comes out clean. Cool flan in baking dish on wire rack. Remove flan from water and refrigerate until cold or overnight. To serve, heat bottom of flan in hot water for 2–3minutes. […]
From recipegoulash.cc


MARIA MIND BODY HEALTH
2010-08-17 Maple Pumpkin Flan. By Maria Emmerich August 17, 2010 December 3rd, 2020 Dairy Free, Desserts, Holiday Recipes, Vegetarian. 47 Comments; 7; Maple Pumpkin Flan. By Maria Emmerich August 17, 2010 December 3rd, 2020 Dairy Free, Desserts, Holiday Recipes, Vegetarian. 47 Comments; 7; TESTIMONY OF THE DAY. Hi Maria, I would like to toss my hat …
From mariamindbodyhealth.com


PUMPKIN MAPLE FLAN RECIPE | PUMPKIN FLAN, FLAN RECIPE, DESSERTS
Nov 21, 2016 - This easy flan has the smooth richness of pumpkin topped with a maple caramel that creates a delicious sauce. A great holiday dessert- best made in advance! A great holiday dessert- best made in advance!
From pinterest.ca


PUMPKIN FLAN RECIPE - THE SPRUCE EATS
2021-07-30 Bake for 70 to 75 minutes or until the custard is just set and still jiggles slightly in the middle. The Spruce. Carefully remove the flan from the water bath and place on a wire rack to cool completely. The Spruce. Once cooled, cover the flan with plastic wrap and refrigerate at least 3 hours or overnight. The Spruce.
From thespruceeats.com


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