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.
SPICED PUMPKIN FLAN
This delicious dessert is a great way to enjoy some fall flavours. The best part is that it is made with nutritious organic pumpkin as the base and lightly sweetened with honey instead of processed sugar.
Time 2h45m
Number Of Ingredients 8
Steps:
- Lay out 6 - 4oz custard dishes in a deep casserole dish and preheat the oven to 350° F.
- Combine sugar and water in a small pot on high heat. Once the sugar begins to boil, reduce heat to medium and cook (carefully swirling occasionally) until it turns amber in colour. Brush the crystals forming on the side of pot back into the cooking sugar with a heat resistant brush or spatula..
- Immediately and taking great care as the caramelized sugar is over 300° F, pour the sugar into each of the custard dishes so that a thin layer of caramel covers the bottom of each dish.
- Warm the coconut milk in a pot along with the honey and then transfer to a mixing bowl with the pumpkin, egg, cardamom, cinnamon and salt in a mixing bowl and whisk very well.
- Divide the mixture evenly between the custard dishes.
- Bring a medium pot of water to a boil. Carefully pour the boiling water into the casserole dish so that the water level comes half way up the custard dishes.
- Place them in the oven carefully (so the water does not roll over the edge of the dishes).
- They should take about 25 minutes but check after 20 as you do not want to over-cook. Carefully slide out the oven rack and then give one of the dishes a little shake. They will be ready to take out of the oven when they are set on the edges but just slightly wiggly in the center.
- Let the flans cool in the water for 10 minutes and then remove and chill in the fridge for at least 2 hours.
- To serve, run a paring knife around the edges of the dish a few times and then invert onto a plate. It may require a little tapping to persuade the flan out of the dish. Serve as is or with some roasted apple as in the picture.
PUMPKIN FLAN WITH SPICED PUMPKIN SEEDS
A bite of this flan, fragrant with traditional pumpkin-pie spices, is very comforting despite the dessert's modern looks; a topping of pumpkin seeds, seasoned with cayenne, creates a play of sweet and heat.
Categories Thanksgiving Dessert Bake Vegetarian Squash Pumpkin Fall Chill Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- Make caramel:
- Put oven rack in middle position and preheat oven to 350°F. Heat soufflé dish in oven while making caramel.
- Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.) Keep tilting as caramel cools and thickens enough to coat, then let harden.
- Make flan:
- Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat. Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well. Add hot cream mixture in a slow stream, whisking.
- Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
- Make spiced pumpkin seeds while flan chills:
- Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes. Toss with salt and cayenne until coated.
- To serve:
- Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. (Caramel will pour out over and around flan.) Sprinkle flan with spiced pumpkin seeds just before serving.
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
SPICED PUMPKIN PIE
What would Thanksgiving be without a traditional pumpkin pie like this? The smooth and creamy filling features a wonderful blend of spices. -Pat Marken, Hansville, Washington
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell. , Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.
Nutrition Facts :
PUMPKIN SPICE
This will make enough for one recipe of pumpkin pie. But you could increase amounts to keep a mix on hand. These spices added to a pumpkin pie make the dish as far as I am concerned.
Provided by Jacquie
Categories 100+ Everyday Cooking Recipes
Time 2m
Yield 2
Number Of Ingredients 4
Steps:
- In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.
Nutrition Facts : Calories 6 calories, Carbohydrate 1.4 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 0.6 mg, Sugar 0.1 g
HOMEMADE PUMPKIN PIE SPICE
To add delicious flavor to your pumpkin pie recipe, try this pumpkin spice. This pumpkin pie spice blend can also be used to make spiced nuts. -Mary Dixon, Catlin, Illinois
Provided by Taste of Home
Time 5m
Yield about 2-1/2 tablespoons.
Number Of Ingredients 4
Steps:
- Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months., Homemade Pumpkin Pie Spice may be used as a substitute for store-bought pumpkin pie spice or to prepare the following recipe: Spiced Nuts.
Nutrition Facts : Calories 1 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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