DARK CHOCOLATE FLAN WITH PUMPKINSEED PRALINE
A light and fluffy flan seasoned with chile, cinnamon and anise, and topped with a filigree of pepita praline (just hulled pumpkinseeds mixed with caramel). This is dinner party pudding at its zenith.
Provided by Melissa Clark
Categories snack, dessert
Time 6h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. On a rimmed baking sheet lined with nonstick liner, buttered parchment or waxed paper, spread pepitas close together in a single layer.
- In a medium saucepan over medium heat, combine 1 cup sugar and 6 tablespoons water. Bring to a simmer, stirring only until sugar is dissolved. Continue to cook, tilting pan occasionally to distribute heat evenly, until a caramel of a deep amber color forms, about 15 minutes.
- Working quickly (before caramel cools and hardens), pour half the hot caramel into a 9-inch loaf pan, tilting pan to coat bottom and a bit of the sides. Pour remaining caramel over pepitas, using an offset spatula to help spread caramel if necessary. Let both pans cool completely. When pepita praline is cool, break into 2-inch pieces.
- Meanwhile, in a large saucepan, combine milk, cream, chili powder, cinnamon, peppercorns and star anise. Bring to a simmer over high heat; reduce to medium and simmer 5 minutes. Let stand, off heat, 15 minutes. Return to a simmer, turn off heat and whisk in chocolate until smooth.
- In a bowl, whisk eggs, remaining 1/3 cup sugar and the salt together. Whisking constantly, slowly pour hot chocolate mixture into eggs until fully combined. Pour custard through a fine sieve into caramel-coated loaf pan. Place loaf pan in a deep roasting pan. Add 2 inches hot tap water to roasting pan. Cover roasting pan tightly with foil; prick foil all over with a fork.
- Carefully transfer pan to oven. Bake until flan is lightly set but still jiggles when shaken (lifting foil to check), about 1 1/2 hours. Transfer loaf pan to a wire rack to cool to room temperature. Refrigerate flan at least 4 hours or overnight.
- To serve, run an offset spatula along sides of pan to gently release it. Turn onto a serving platter and top with pepita praline; serve in slices.
PUMPKIN FLAN WITH PUMPKIN SEED PRALINE
Steps:
- Preheat oven to 375°F.
- Heat a 2-quart souffl&é dish or round ceramic casserole in middle of oven.
- Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden, about 5 minutes. Quickly and carefully remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and sides. (Leave oven on.) Keep tilting as caramel cools and thickens enough to stay in place.
- Scald whole milk with evaporated milk in a saucepan and remove from heat. Beat eggs and remaining cup sugar with an electric mixer until smooth and creamy. Beat in salt, pumpkin, tequila, and spices. Pour milk mixture through a sieve into a bowl and beat into pumpkin mixture in a slow stream until combined well.
- Pour custard over caramel in dish and set in a water bath of 1 inch hot water. Put pan in middle of oven and lower temperature to 350°F. Bake until golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours, possibly longer. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
- To unmold flan, run a thin knife around flan to loosen from sides of dish. Wiggle dish from side to side and, when flan moves freely in dish, invert a large serving 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 it. Cut flan into wedges and serve with caramel spooned over and with shards of praline.
CHOCOLATE-TOPPED PRALINES
Steps:
- Line a baking sheet with parchment paper or a silicone baking mat and have a tablespoon-sized cookie scooper ready.
- Add the brown sugar, granulated sugar, milk, butter and baking soda to a medium heavy-bottomed pot over medium-high heat. Cook, stirring with a wooden spoon occasionally, until the sugars are dissolved and the mixture begins to boil. Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches between 235 to 240 degrees F. Remove the pot from the heat and allow the mixture to cool for 5 minutes. Add the pecans, vanilla and salt and stir vigorously with a wooden spoon until the candy begins to dull and the mixture starts to thicken, about 4 minutes. Working quickly, drop heaping tablespoon-sized mounds with the cookie scooper onto the prepared baking sheet (see Cook's Note). Cool completely until set and the pralines have reached room temperature, about 30 minutes.
- Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and stir until completely melted. Remove bowl from the heat. Using a spoon, add a dollop of chocolate on the top of each of the praline mounds and use the back of the spoon to spread slightly and create a swirl in the chocolate. Sprinkle with the flaked sea salt, if using. Let cool completely until set (see Cook's Note). Store in an airtight container at room temperature or in the refrigerator with wax paper between the layers of pralines.
PUMPKIN SEED PRALINE
Steps:
- Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
- Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens. (If caramel hardens and is difficult to spread, put in a 400°F oven until warm enough to spread, 1 to 2 minutes.)
- Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.
CHOCOLATE-PUMPKIN FLAN
Light, creamy and-with a 20-minute prep time-super quick to make, this Chocolate-Pumpkin Flan is an elegant dessert you can make even when time is tight.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 1h20m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Microwave 2 oz. chocolate in microwaveable bowl on HIGH 1-1/2 min. or until almost melted, stirring after 1 min. Stir until completely melted; cool. Meanwhile, cook 3/4 cup sugar and water in saucepan on medium heat 8 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
- Blend milk and cream cheese in blender until smooth. Add 3/4 cup of the remaining sugar, eggs, pumpkin, pumpkin pie spice and melted chocolate; blend well. Pour over syrup in pan; place in larger pan. Add enough water to larger pan to come halfway up side of smaller pan.
- Bake 1 hour or until knife inserted in center comes out clean. Remove flan from water-filled pan; place on wire rack. Cool completely. Refrigerate 4 hours.
- Meanwhile, cook pumpkin seeds in skillet on medium heat 3 min. or until lightly browned, stirring frequently. Stir in remaining sugar; cook on high heat 4 min. or until sugar is melted and seeds are evenly coated, stirring constantly. Spread immediately onto baking sheet sprayed with cooking spray; separate any large clusters with fork. Cool completely.
- Cover additional baking sheet with waxed paper. Melt remaining chocolate in medium microwaveable bowl as directed on package. Add pumpkin seeds; stir until evenly coated. Drop into 12 clusters on prepared baking sheet. Refrigerate 10 min. or until firm.
- Unmold flan onto plate; spoon any caramel sauce from bottom of pan over flan. Top with COOL WHIP and pumpkin seeds.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 125 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 37 g, Protein 7 g
PUMPKIN FLAN WITH PUMPKIN SEED PRALINE
Make and share this Pumpkin Flan with Pumpkin Seed Praline recipe from Food.com.
Provided by Michelle Kasper
Categories Dessert
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.
- Cook caramel without stirring, swirling pan, until deep golden, about 5 minutes.
- Quickly and carefully remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and sides.
- (Leave oven on.) Keep tilting as caramel cools and thickens enough to stay in place.
- Scald whole milk with evaporated milk in a saucepan and remove from heat.
- Beat eggs and remaining cup sugar with an electric mixer until smooth and creamy.
- Beat in salt, pumpkin, tequila, and spices.
- Pour milk mixture through a sieve into a bowl and beat into pumpkin mixture in a slow stream until combined well.
- Pour custard over caramel in dish and set in a water bath of 1-inch hot water.
- Put pan in middle of oven and lower temperature to 350 degrees F.
- Bake until golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours, possibly longer.
- Remove dish from water bath and transfer to a rack to cool.
- Chill flan, covered, until cold, at least 6 hours.
- To unmold flan, dip bottom of souffle dish briefly (20 to 30 seconds) in a warm water bath.
- Then, run a thin knife around flan to loosen from sides of dish.
- Wiggle dish from side to side and, when flan moves freely in dish, invert a large serving 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 it.
- Cut flan into wedges and serve with caramel spooned over and with shards of praline.
- Pumpkin Seed Praline: Preheat oven to 250 degrees F.
- Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
- Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden.
- Cook caramel without stirring, swirling pan, until deep golden.
- Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens.
- (If caramel hardens and is difficult to spread, put in a 400 degree F oven until warm enough to spread, 1 to 2 minutes.) Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.
Nutrition Facts : Calories 512, Fat 14.8, SaturatedFat 4.7, Cholesterol 145.5, Sodium 170.4, Carbohydrate 87.4, Fiber 1.3, Sugar 77.7, Protein 12.2
DARK CHOCOLATE FLAN
Flan is the quintessential Mexican dessert - and certainly my favourite. I love the creamy smoothness of the cold custard, and the bitter-sweetness of the caramel. This version has dark chocolate and a hint of cinnamon - a favourite Mexican flavour combination - making it even more decadent.
Provided by evelynathens
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Make caramel by slowly heating the sugar in a small saucepan until golden and liquid. Be careful not to stir too much, as this will cause crystals to form. Pour the very hot, molten sugar into the flan mold (this can either be a round pan or a bundt pan - I usually use a bundt pan because I like the pretty pattern the flan takes). Be sure to tilt the mold so that the caramel coats the sides.
- In a small saucepan, heat the milk, cinnamon, and chocolate pieces, stirring occasionally to help the chocolate melt. Let this cool down to just warm and remove the cinnamon stick. Blend the rest of the ingredients together gradually adding the milk mixture.
- Preheat oven to 350°F.
- Pour into caramelized pan and bake in a hot water bath (bain marie) for about 50-55 minutes or until golden. Test with a knife or toothpick, it should come out clean. Remove from oven, cool, unmold and serve. (If you are having trouble unmolding the flan, run a small, sharp knife around sides of pan to help release.).
DARK CHOCOLATE PUMPKIN TRUFFLES
The combination of pumpkin and dark chocolate is unexpected and delectable. These delicious truffles make a pretty addition to a party plate, a sweet way to finish up a meal, or a gift your friends and family will love. -Monica Mooney, Roseville, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in pumpkin, pie spice and vanilla. Stir in cracker crumbs. Freeze, covered, 20 minutes or until firm enough to shape., Shape pumpkin mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze 20 minutes or until firm., In a microwave, melt chocolate; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; refrigerate until set. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 60mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
More about "dark chocolate flan with pumpkinseed praline recipes"
CHOCOLATE FLAN CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE PRALINE TERRINE | DESSERT RECIPES | WOMAN
From womanandhome.com
PRALINE FLAN PâTISSIER - RECIPE WITH IMAGES - MEILLEUR DU …
From meilleurduchef.com
CHOCOLATE FLAN RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE FLAN - MY DOMINICAN KITCHEN
From mydominicankitchen.com
DARK CHOCOLATE FLAN - BETTER HOMES & GARDENS
From bhg.com
CHOCOLATE PRALINE CAKE - FLOURING KITCHEN
From flouringkitchen.com
PEPITA - DINING AND COOKING
From diningandcooking.com
PUMPKIN FLAN WITH PUMPKIN SEED PRALINE - THE EPICENTRE
From theepicentre.com
2 MOUTHWATERING HOMEMADE CHOCOLATE FLAN RECIPES ... - I REALLY …
From ireallylikefood.com
DARK CHOCOLATE FLAN WITH PUMPKIN SEED PRALINE STOCK PHOTO - ALAMY
From alamy.com
PUMPKIN FLAN WITH PUMPKIN SEED PRALINE - BIGOVEN.COM
From bigoven.com
DARK CHOCOLATE PUMPKIN SEED BARK – LA TOURANGELLE
From latourangelle.com
DARK CHOCOLATE FLAN RECIPE - EAT SMARTER USA
From eatsmarter.com
DARK CHOCOLATE FLAN WITH PUMPKINSEED PRALINE RECIPE
From pinterest.com
PUMPKIN FLAN WITH PUMPKIN SEED PRALINE – RECIPES NETWORK
From recipenet.org
FOOD RECIPE: PUMPKIN FLAN WITH PUMPKIN SEED PRALINE
From triesbien.blogspot.com
DARK CHOCOLATE FLAN WITH NEW MEXICAN CHILI, CINNAMON AND PEPITA …
From nytimes.com
CHOCOLATE ALMOND TORTE RECIPE - 19+ QUICK VIDEOS - PIONEER …
From pioneer-woman-mug.blogspot.com
PUMPKIN FLAN WITH PUMPKIN-SEED PRALINE | RECIPES | STLTODAY.COM
From stltoday.com
DARK CHOCOLATE FLAN WITH PUMPKINSEED PRALINE RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN FLAN WITH PUMPKIN SEED PRALINE - PLAIN.RECIPES
From plain.recipes
VEGAN CHOCOLATE & PUMPKIN SEED PRALINE GELATO - CREAM OF THE …
From creamofthecropgelato.com
EASY CHOCOLATE FLAN | CAMILA MADE
From camilamade.com
PRALINE PUMPKIN SEEDS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DARK CHOCOLATE FLAN WITH PUMPKINSEED PRALINE - DINING AND …
From diningandcooking.com
PUMPKIN CHOCOLATE FLAN - THERESCIPES.INFO
From therecipes.info
DARK CHOCOLATE FLAN WITH NEW MEXICAN CHILI, CINNAMON …
From nytimes.com
EL AYLLU: DARK CHOCOLATE FLAN WITH PEPITA PRALINE
From aylluenlacocina.blogspot.com
PUMPKIN FLAN WITH PUMPKIN SEED PRALINE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
PUMPKIN FLAN WITH PUMPKIN SEED PRALINE RECIPES - FOOD NEWS
From foodnewsnews.com
PUMPKIN FLAN WITH PUMPKIN SEED PRALINE - SPANISH RECIPES
From fooddiez.com
DARK CHOCOLATE FLAN WITH PUMPKINSEED PRALINE - MASTERCOOK
From mastercook.com
You'll also love