Easy Pumpkin Flan Recipes

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.

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.

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.

Steps:

• Heat oven to 375ºF.
• Cook 1 cup sugar and 2 Tbsp. water (without stirring) in small saucepan on medium heat 5 min. or until sugar is completely dissolved and mixture is deep brown in color. Immediately pour into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 5 eggs, 3/4 cup pumpkin and remaining sugar in blender until smooth.
• Beat cake mix, oil, spices, 1/2 cup of the remaining pumpkin and remaining water and eggs in large bowl with mixer until blended. Pour over caramel in pan; gently ladle evaporated milk mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed side down. Place in large shallow pan. Add enough water to larger pan to come halfway up side of tube pan.
• Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely. (Do not remove dessert from pan.) Refrigerate 2 hours. Loosen dessert from sides of pan with knife. Invert onto plate; gently remove pan.
• Combine COOL WHIP and remaining pumpkin. Spoon over individual servings of dessert just before serving.

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.

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.

Steps:

• Set out six 5-inch-wide, 6-ounce ceramic pie dishes. Fill a large bowl three-quarters-full with cold water, and place it near the stove. (This cold-water bath will be used to stop the caramel from cooking.) Combine 1 1/4 cups sugar and 1/2 cup cool water in a small, heavy-bottomed saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Boil, brushing the sides occasionally with a wet pastry brush, until syrup turns deep amber (330 to 350 degrees on a candy thermometer). Don't stir the sugar once it's boiling; this only encourages recrystallization, which occurs when the sugar does not dissolve evenly. Quickly dunk bottom of pan in cold water, then remove from bowl.
• Quickly divide caramel among pie dishes; swirl to coat the bottoms. Set dishes aside to cool, about 15 minutes. (This can be done several hours ahead of time; the dishes can be left at room temperature.)
• Heat oven to 325 degrees. Pour milk into saucepan over high heat. Bring just to a boil; set aside. In a bowl, combine pumpkin puree, remaining 3/4 cup sugar, ginger, spices, salt, eggs, and egg yolks. Mix in vanilla and milk; pass through fine sieve, discarding solids. Divide mixture between the dishes. Transfer to a rimmed baking sheet large enough to hold them.
• Place baking sheet on center rack of oven; loosely drape a piece of foil over top of baking sheet (do not crimp or seal edges). Lift a corner of the foil and pour very hot water into sheet pan to reach 1/2 inch up the sides of the pie dishes. Bake 60 to 65 minutes, or until center of flan is nearly set; a thin-bladed knife inserted into center should come out clean. Remove the dishes from the water bath, dry underside and let slightly cool on wire rack. Refrigerate to set, several hours or overnight. (Let the water bath cool completely before removing it from the oven.)
• To unmold flan, run a knife carefully around edges, without cutting into flan. Place plate over top of pie pan and invert. Flan should fall with caramel sauce surrounding the flan. Serve with whipped cream. Garnish with cinnamon sticks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt 1/2 cup sugar in an aluminum loaf pan and heat over medium heat. Continue to cook until it caramelizes, being careful to not burn the sugar. Fill a large pot of water with about 1 inch of water and place over medium heat. Move the aluminum pan into the large pot and set into the water.
• Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla, and allspice in a blender, blend until smooth. Pour the mixture into the loaf pan.
• Bake in preheated oven until a knife inserted in the center comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
• Run a knife along the edge of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.

Steps:

• Make the caramel sauce by sprinkling the sugar around evenly in a clean frying pan, and cooking it over medium heat until it turns brown.
• Do not stir until all the sugar has melted and become a brown syrup and pour into a 9" pie pan, thoroughly coating all sides of it.
• In another bowl, whip the eggs together then all the other custard ingredients. Pour into the pie pan.
• Fill a 10" pie pan halfway with warm water, and place the filled pie pan inside it.
• Bake at 350F for 45 minutes or until set.
• Let cool for 20 minutes, carefully loosen the edges with a butter knife, then invert onto a large serving plate.

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,.

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.;

Steps:

• Position rack in center of oven and preheat to 325°F. Stir 2/3 cup sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Boil until mixture turns amber-colored, brushing any crystals that form on sides of pan with wet brush and swirling pan occasionally, about 7 minutes. Immediately divide caramel among six 1/2-cup soufflè dishes to cover bottoms and sides with caramel. Cool.
• Whisk pumpkin, eggs, sugar, vanilla, cinnamon and allspice in large bowl to blend. Gradually whisk in milk. Divide mixture among soufflè dishes. Place dishes in large baking pan. Add enough water to baking pan to come halfway up sides of dishes. Bake until flan is set, about 55 minutes. Cool. Refrigerate at least 8 hours and up to 2 days. Run small sharp knife around edges of dishes to loosen. Turn flans out onto plates and serve.

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.

Steps:

• Heat oven to 350°F. Heat 3/4 cup sugar and the water to boiling in heavy 2-quart saucepan over low heat, stirring constantly. Boil, without stirring, until syrup is deep golden brown.
• Place quiche dish, 9x1 1/2 or 10x1 1/4 inches, in hot water until warm (to prevent dish from cracking when pouring hot syrup into it); dry completely. Pour syrup into dish; immediately rotate dish until syrup covers bottom.
• Beat remaining ingredients except half-and-half and whipping cream in large bowl until well blended. Beat in half-and-half and whipping cream. Pour over syrup. Place dish in shallow roasting pan on oven rack. Pour very hot water into pan until 1 inch deep. Bake 1 hour to 1 hour 15 minutes or until knife inserted in center comes out clean.
• Remove dish from water; cool 15 minutes. Refrigerate about 3 hours or until chilled. Loosen side of flan from dish with knife; unmold. Store covered in refrigerator.

Steps:

• Cut pumpkin or squash into 1-inch chunks and place in a pan. Cover with water and heat to boiling. Reduce heat to simmer and cook until tender, about 20 minutes. Remove to a food processor, reserving the cooking liquid. Purée, adding enough (about 1/2 cup) cooking liquid to make a smooth but not watery mixture. Pour 2 cups of the purée (or canned pumpkin purée) into a large bowl. Set aside.
• Preheat oven to 350 degrees. Heat 3/4 cup sugar in a shallow saucepan over medium heat until melted and amber colored, swirling the pan rather than stirring. When the syrup is bubbly and perfectly clear, pour it into a 6-cup metal loaf pan (the narrower the better) or terrine. Using a potholder, quickly tilt the pan so the syrup evenly covers the bottom. Place on a wire rack to harden.
• Combine remaining sugar, eggs and yolks and whisk until blended. Heat milk until bubbles form around the edges, and whisk into the egg mixture. Pour the mixture through a sieve into the pumpkin purée. Whisk and pour over the caramel in the prepared loaf pan. Cover with aluminum foil.
• Place the loaf pan in a high-sided roasting pan just large enough to hold it. Add enough hot water to come up to the sides of the flan. Bake until the sides are set and a knife inserted in the center comes out clean, about 40 minutes. (Do not overbake.)
• Remove some water from the roasting pan with a ladle, and then remove the pan from the oven. Place the loaf pan on a wire rack and let cool. Place the flan in a refrigerator until thoroughly chilled, at least 4 hours.
• To serve: run a thin-bladed knife around the flan and invert onto a rimmed serving dish and slice.