PUMPKIN FLAN WITH MAPLE CARAMEL
Provided by Ina Garten
Categories dessert
Time 4h45m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
PUMPKIN FLAN WITH MAPLE CARAMEL
Provided by Ina Garten
Categories dessert
Time 5h10m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
CARAMEL-COATED PUMPKIN FLAN
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
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.
More about "caramel coated pumpkin flan recipes"
NATALIE'S PUMPKIN FLAN RECIPE - TODAY
Web Apr 14, 2022 Ingredients. 4 large eggs. 1 can low-fat evaporated milk. 1 can fat-free sweetened condensed milk. 1 teaspoon vanilla. 1 cup (8 ounces) pumpkin pie mix. Cinnamon and nutmeg. 3/4 cup sugar....
From today.com
From today.com
HOW TO MAKE PUMPKIN FLAN - AN EASY PUMPKIN SPICE DESSERT RECIPE
Web Oct 15, 2014 Preheat the oven to 350º. Heat a kettle of water. You'll need it later. Prepare the caramel sauce. Spread ½ cup sugar over the bottom of a 9-inch round metal cake pan. Heat over medium heat until all the sugar is melted and turning light brown. Remove from heat and set aside to cool. You will hear it crack as it cools.
From feelslikehomeblog.com
From feelslikehomeblog.com
BEST PUMPKIN FLAN RECIPE (FLAN DE CALABAZA) - FLAVOR MOSAIC
Web Sep 27, 2023 Reviews. What Is Pumpkin Flan? Pumpkin Flan is a pumpkin-flavored creamy custard dessert covered in a simple caramel sauce! Why You’ll Love Pumpkin Flan? Pumpkin Flan combines standard pumpkin pie with the creamy texture of flan, making it a delicious mash-up of two awesome desserts to create one of the best …
From flavormosaic.com
From flavormosaic.com
EASY PUMPKIN FLAN RECIPE - THE NOVICE CHEF
Web updated: Nov 20, 2023. 5 from 2 votes. 8 comments. Prep Time 15 mins. Cook Time 50 mins. Chill Time 3 hrs. Total Time 4 hrs 5 mins. Post may contain affiliate links. Read my disclosure policy. Jump to Recipe. This creamy, rich, delectable Pumpkin Flan recipe will make you wish that fall never ends!
From thenovicechefblog.com
From thenovicechefblog.com
PUMPKIN FLAN • THE BOJON GOURMET
Web Oct 24, 2010 Coated in a nappe of liquid caramel, flecked with vanilla bean and freshly grated nutmeg, this pumpkin flan recipe convey all the spicy, warming flavors of a pumpkin pie.
From bojongourmet.com
From bojongourmet.com
EASY PUMPKIN FLAN RECIPE | LATINA MOM MEALS
Web Oct 14, 2016 You can make caramel for flan by putting the sugar into the microwave, or on the stove over low heat until it's a beautiful golden hue, or some times adding a touch of water is favored. Once you have those two done, the tricky part is the agua de Maria, which means water bath.
From latinamommeals.com
From latinamommeals.com
PUMPKIN FLAN WITH MAPLE CARAMEL - FOOD NETWORK CANADA
Web Dec 30, 2021 ½. tsp fleur de sel. For the pumpkin flan. 1. (14-oz) can sweetened condensed milk. 1. (12-oz) can evaporated milk. 1. cup canned pumpkin puree (not pie filling) ½. cup (4 ounces) Italian mascarpone. 4. extra-large eggs. 1. tsp pure vanilla extract. ½. tsp pure maple extract, such as Boyajian. 2. tsp grated orange zest (2 oranges) 1 ½.
From foodnetwork.ca
From foodnetwork.ca
PUMPKIN CARAMEL FLAN | VERY BEST BAKING
Web Step 1. Preheat oven to 350° F. Step 2. Place 8-inch-square baking dish into a 13 x 9-inch baking pan; fill outer pan with hot water to 3/4-inch depth. Step 3. Heat sugar in small, heavy-duty saucepan over medium heat, stirring constantly, until melted and golden brown; pour into square dish.
From verybestbaking.com
From verybestbaking.com
THE BEST PUMPKIN FLAN | CAMILA MADE
Web Oct 27, 2020 Pumpkin Flan can be made ahead of time, making it a convenient dessert option for entertaining. You can prepare the flan mixture and the caramel up to 2 days in advance and store them separately in the refrigerator. When ready to bake, pour the flan mixture into the caramel-coated ramekins and bake as the recipe directs.
From camilamade.com
From camilamade.com
CARAMEL-PUMPKIN FLANS - BETTER HOMES & GARDENS
Web Oct 25, 2021 Ingredients. 1 cup sugar. 4 eggs. ¾ cup canned pumpkin. 1 5 ounce can evaporated milk. 2 teaspoon vanilla. ½ teaspoon ground allspice. Directions. Preheat oven to 350°F. Place 4, 6-oz. ramekins or custard cups in a 9x9-inch baking pan. Line a baking sheet with foil; butter the foil.
From bhg.com
From bhg.com
BEST PUMPKIN FLAN: EASY CUSTARD DESSERT RECIPE - BAKE IT WITH …
Web Make The Flan. While the caramel is cooling, add your sweetened condensed milk, evaporated milk, pumpkin puree, and cream cheese to the bowl of your stand mixer. Mix on medium-low speed until the mixture has a smooth consistency. Mix in the eggs, vanilla, orange zest, cinnamon, and nutmeg.
From bakeitwithlove.com
From bakeitwithlove.com
BAREFOOT CONTESSA | PUMPKIN FLAN WITH MAPLE CARAMEL | RECIPES
Web Pumpkin Flan with Maple Caramel. Serves 8-10 | Level: Beginner. for the caramel: ¾ cup sugar. 1/3 cup pure Grade A maple syrup. ½ teaspoon fleur de sel. for the pumpkin flan: 1 (14-ounce) can sweetened condensed milk. 1 (12-ounce) can evaporated milk. 1 cup canned pumpkin puree (not pie filling) ½ cup (4 ounces) Italian mascarpone.
From barefootcontessa.com
From barefootcontessa.com
PUMPKIN FLAN - ABUELA'S CUBAN COUNTER
Web Nov 30, 2022 Preheat oven to 350 degrees. Use 2 8-inch or 7-inch round pans for the flans. In each pan and 1 cup of sugar and 1/4 cup of water to make the caramel. Heat the pans to medium- medium high (you know you’re heat) over the stove top. Move the pan around with a heat proof glove.
From abuelascounter.com
From abuelascounter.com
BAREFOOT CONTESSA | PUMPKIN FLAN WITH MAPLE CARAMEL SAUCE
Web Nov 17, 2016 Pumpkin Flan with Maple Caramel Sauce. Thursday, November 17, 2016. Time to plan our Thanksgiving menus! So many dishes to choose from, but I'm definitely making this Pumpkin Flan with Maple Caramel from "Cooking for Jeffrey."
From barefootcontessa.com
From barefootcontessa.com
PUMPKIN FLAN - COCO AND CAMELLIA
Web Sep 1, 2022 Prepare the pan and mix the ingredients: Preheat the oven to 350 degrees F (180 C). Pour the caramel sauce into a steam pudding pan (one that has a lid and a hole in the middle) and spread the caramel sauce around the pan with the help of a silicone basting brush or a small spatula.
From cocoandcamellia.com
From cocoandcamellia.com
PUMPKIN FLAN (FLAN DE CALABAZA) | SALIMA'S KITCHEN
Web Oct 1, 2022 Ingredients. Here’s everything you will need to make pumpkin flan: For the Caramel. white granulated sugar. For the Pumpkin Custard Filling. evaporated milk. milk. canned pumpkin puree. vanilla extract. a pinch of salt. eggs. white granulated sugar. See recipe card for quantities. Instructions. Make the caramel.
From salimaskitchen.com
From salimaskitchen.com
PUMPKIN FLAN PUDDING RECIPE ("FLAN" DE AUYAMA) - DOMINICAN …
Web 5 days ago The caramel is made in a heavy saucepan and poured into the ramekins. You can see how to coat the mold with caramel by following the instruction in this coconut flan recipe with video. I do not use an oven for this recipe, but cook the flan in a hot water bath on the stove. Dominican flan de auyama.
From dominicancooking.com
From dominicancooking.com
You'll also love