PUMPKIN FLAN
If pumpkin pie married caramel custard, their offspring would look like this pumpkin flan. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
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.
PUMPKIN FLAN IN A PASTRY SHELL
Part pumpkin pie, part pumpkin flan, this dessert has a traditional pate brisee shell, but updated with caramel.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes eight 4-inch flans
Number Of Ingredients 13
Steps:
- Have ready eight 4-inch metal pie pans, and prepare an ice-water bath.
- In a small saucepan, combine 2 cups sugar and 1 cup water; set over medium-high heat. Cook, stirring, until sugar has dissolved. Cover, and bring to boil; cook until condensation washes down sides. Remove cover; boil until syrup turns deep amber in color. Quickly submerge pan in ice-water bath.
- Working quickly, divide caramel among the pie pans; swirl each to coat bottom. Set aside to cool.
- Heat oven to 325 degrees. Pour milk into a saucepan, and set over high heat. Bring just to a boil; set aside.
- In a large bowl, combine pumpkin puree, remaining 3/4 cup sugar, ginger, nutmeg, cinnamon, salt, whole eggs, and egg yolks. Mix in vanilla and warm milk; pass through fine sieve, discarding solids. Divide mixture among pie pans, filling two-thirds full. Transfer pie pans to a roasting pan.
- Loosely drape piece of foil over top of roasting pan, transfer to oven, and add enough boiling water to the roasting pan to come halfway up sides of pie pans (always fill roasting pan with boiling water after transferring to oven, to avoid burning). Bake until centers are nearly set -- a thin-bladed knife inserted into centers should come out clean -- 60 to 65 minutes. Transfer roasting pan to wire rack to cool. Remove flans from water, and dry bottoms of pie pans. Cover with plastic wrap, and refrigerate flans overnight.
- Heat oven to 375 degrees. Have ready four 5-inch flan rings or fluted tartlet tins; line two baking sheets with parchment. On a lightly floured surface, roll out pate brisee to an 1/8-inch thickness. Cut out eight 7-inch circles. Ease a circle into each flan ring, letting excess drape over top. Fit dough into bottom corners of rings, using knuckles to work dough from top down, not from the center out. Using a rolling pin, roll over tops of rings, creating neat tops and removing any excess dough. Prick bottom of each shell several times with a fork. Transfer shells to baking sheets, and chill 30 minutes.
- Line shells with foil, and fill with pie weights or dried beans. Bake 20 minutes, and remove foil and weights. Bake until shells are golden brown, 2 to 4 minutes more. Transfer baking sheets to a wire rack, and let shells cool, 1 hour. Remove shells from rings.
- When ready to serve, place shells on 4 dessert plates. Unmold flan by running a knife carefully around edge of pan, and invert it over a shell; caramel sauce will flow, filling shell. Repeat with remaining shells and flan. Top with whipped cream or creme fraiche, if desired.
PERFECT PUMPKIN FLAN
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6 individual-size flans
Number Of Ingredients 12
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.
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
PUMPKIN FLAN
Provided by Ellie Krieger
Categories dessert
Time 1h15m
Yield 8 servings (1 serving equals 1 flan)
Number Of Ingredients 10
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.
PUMPKIN PIE FLAN
Serve this delicious pumpkin flan for Thanksgiving, Christmas, or whenever!
Provided by SR1958
Categories World Cuisine Recipes Latin American Mexican
Time 4h10m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 282.6 calories, Carbohydrate 43.3 g, Cholesterol 157.8 mg, Fat 8.6 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 4.2 g, Sodium 239.6 mg, Sugar 40.8 g
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