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.
PUMPKIN CARAMELS
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 24 candies
Number Of Ingredients 11
Steps:
- Line an 8 by 4-inch loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom lightly with butter and sprinkle the pumpkin seeds in the bottom.
- Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice, and salt together in a heavy-bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees F, about 18 to 20 minutes.
- Carefully stir in the pumpkin puree. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes more. Remove from the heat and stir in butter and vanilla.
- Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature.
- When fully cooled peel from the waxed paper or foil and cut into 24 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week.
Nutrition Facts : Calories 92 calorie, Fat 2 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 60 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 0 grams, Sugar 16 grams
PUMPKIN CREME CARAMEL
This is a delightful autumn dessert that is really not complicated at all. It does require about 7 hours to cool and chill, which is not factored into the preparation time.
Provided by JackieOhNo
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Sprinkle hazelnuts in bottoms of eight 6-oz. custard cups.
- Heat granulated sugar and the water in heavy medium saucepan over medium-high heat to boiling. (You may need to brush the side of the pan with cold water to keep the sugar from crystallizing.) Boil, without stirring but watching carefully, until amber in color. Immediately pour over the hazelnuts.
- Heat the milk in a small saucepan until scalded. Whisk remaining ingredients in mixing bowl until completely blended. Gradually whisk in milk and pour over caramel in cups. Place custard cups in a large baking pan and pour hot water into the pan until it comes halfway up the sides of the cups.
- Bake until the custards are set but centers are still slightly wobbly, about 35-40 minutes. Remove cups from water bath and let cool to room temperature. Refrigerate at least 6 hours overnight.
- To serve, invert each cup onto a dessert plate, then seve at once.
Nutrition Facts : Calories 247.1, Fat 9.5, SaturatedFat 4, Cholesterol 85.9, Sodium 97.6, Carbohydrate 37, Fiber 0.5, Sugar 32.5, Protein 5.2
PUMPKIN CREME CARAMEL
This is a truly melt-in-your mouth delicious recipe that will please everyone; especially those who are gluten free. It is very easy to prepare but, is best made a day ahead of serving. Perfect for fall entertaining or for Thanksgiving and Christmas. I made it for my book group last night and it was a huge success. I cut and plated each piece and then added the garnishes. You may also just use toasted coconut instead of the coconut and brown sugar mix, but I love the mix. You will have leftover coconut/sugar mix and this keeps very well in the freezer. Use it over ice cream, over fruit, etc. Adapted from a recipe in Good Housekeeping.
Provided by Delectable Bites
Categories Dessert
Time 1h
Yield 1 creme caramel, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Spread coconut on baking sheet. Sprinkle brown sugar over coconut and gently mix together. Bake until golden, stirring occasionally, about 10 minutes. Set aside to cool leaving oven on.
- In a 1-quart saucepan, heat water and 3/4 cup sugar to boiling on medium-high heat, stirring to dissolve sugar. Continue to cook, without stirring, 5-10 minutes or until caramel is amber in color (this may take a little longer than 10 minutes). Pour hot caramel into a 9-in.-round, 2-in.-deep ceramic or metal pan, swirling to evenly coat bottom of pan.
- In a 2-quart saucepan, heat coconut milk, heavy cream, and remaining 1/2 cup sugar just to boiling on medium-high heat, stirring to dissolve sugar.
- In large bowl with wire whisk, mix pumpkin, eggs, rum (if using), vanilla extract and salt until blended.
- Gradually whisk hot milk mixture into pumpkin mixture until blended. Pour pumpkin mixture through a sieve into an 8-cup glass measuring cup, then into the caramel coated pan. Place pan in a roasting pan; place on oven rack. Pour boiling water into roasting pan to come three-quarters of the way up the side of the 9-inch pan. Bake 45-55 minutes (if using a metal pan check after 35 minutes) or until knife inserted 1 inch from edge of pan comes out clean (center will still jiggle a bit).
- Carefully remove pan from water. Allow creme caramel to cool 1 hour in pan on a wire rack. Cover and refrigerate creme caramel overnight or up to 2 days. To un-mold, run a small spatula around side of pan; invert creme caramel onto serving plate, allowing caramel to drip down from pan (some caramel may remain in pan).
- Garnish with freshly whipped cream, cooled coconut/sugar mixture and freshly grated nutmeg. Cut into 12 portions and serve.
Nutrition Facts : Calories 289.7, Fat 16.9, SaturatedFat 12.1, Cholesterol 126.1, Sodium 103.9, Carbohydrate 31.7, Fiber 1.2, Sugar 29.6, Protein 4.7
PUMPKIN CREME CARAMEL
This recipe isn't low anything, it's all out holiday rich and an irresistible alternative to Thanksgiving pumpkin pie, this creamy dessert is sure to delight your guests. There is a 4 to 24 hr chill time so you can make it the day before and be all prepared. Found on BH&G.
Provided by Annacia
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degree F.
- To caramelize sugar, melt the 1-1/3 cups sugar in a heavy large skillet over medium-high heat, shaking the skillet occasionally.
- When the sugar starts to melt, reduce heat to low.
- Cook, stirring frequently with a wooden spoon, until sugar is golden brown. Remove skillet from heat; immediately pour the caramelized sugar into eight ungreased 6-ounce custard cups.
- Holding cups with pot holders, quickly tilt to evenly coat bottoms of cups.
- Place cups in two 2-quart square baking dishes.
- Stir together eggs, pumpkin, evaporated milk, the 1/2 cup sugar, pumpkin pie spice, orange peel, and vanilla in a large mixing bowl.
- Pour the pumpkin mixture over caramelized sugar in cups.
- Place the baking pans with the dishes on the oven rack.
- Pour boiling water into the baking dishes around cups to a depth of 1 inch.
- Bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean.
- Remove cups from water.
- Cool slightly on wire rack.
- Cover and chill for 4 to 24 hours.
- To serve, loosen edges of custards with a knife, slipping the point of a knife down the sides to let in air.
- Invert a dessert plate over each custard, turn cup and plate over together. Scrape the caramelized sugar that remains in cup onto the custard.
- If desired, garnish with candied nuts or candied ginger, 1 tablespoon on each custard.
Nutrition Facts : Calories 360.2, Fat 11.5, SaturatedFat 3.8, Cholesterol 170.8, Sodium 265.3, Carbohydrate 56.8, Fiber 2.2, Sugar 48.1, Protein 9.6
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