Southwestern Pumpkin Flan Recipes

PUMPKIN FLAN

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.

PUMPKIN FLANS

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.

PUMPKIN FLAN

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.

SOUTHWESTERN PUMPKIN FLAN

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.

PUMPKIN FLAN

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

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.;

PUMPKIN, SOUTHWESTERN STYLE

Steps:

• Heat the olive oil in a saucepan. Saute the onions until translucent, add the garlic and saute until the vegetables are golden.
• Stir in the chili powder, cumin and cinnamon. Cook for a couple of minutes, then add the pumpkin and the lime juice. Toss well with other ingredients in the pan, cover and cook over low heat until the pumpkin is not quite tender, about 15 minutes.
• Add the cream, uncover and continue cooking until the cream has thickened and the pumpkin is tender, another five to eight minutes.
• Season to taste with salt and pepper, fold in the coriander, transfer to a serving dish and sprinkle with pine nuts.

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.

PUMPKIN FLAN

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,.

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.

KAT'S PUMPKIN FLAN

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.