PUMPKIN FLAN RECIPES
PUMPKIN FLAN RECIPE - FOOD.COM
Make and share this Pumpkin Flan recipe from Food.com.
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours
Yield 8-10 serving(s)
Number Of Ingredients 7
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,.
Nutrition Facts : Calories 352.1, FatContent 9.3, SaturatedFatContent 4.7, CholesterolContent 161.5, SodiumContent 238, CarbohydrateContent 58.3, FiberContent 4.2, SugarContent 40.6, ProteinContent 10.4
PUMPKIN PIE FLAN RECIPE | ALLRECIPES
Serve this delicious pumpkin flan for Thanksgiving, Christmas, or whenever!
Provided by SR1958
Categories World Cuisine Latin American Mexican
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
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, CarbohydrateContent 43.3 g, CholesterolContent 157.8 mg, FatContent 8.6 g, FiberContent 1.5 g, ProteinContent 9.6 g, SaturatedFatContent 4.2 g, SodiumContent 239.6 mg, SugarContent 40.8 g
More about "pumpkin flan recipes"
PUMPKIN FLANS RECIPE: HOW TO MAKE IT - TASTE OF HOME
This silky, smooth dessert captures the essence and elegance of fall. I came up with the recipe myself, aiming to make something both luscious and light. —Charles Insler, Cincinnati, Ohio
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 15 minutes
Category Desserts
Cuisine North America, Mexican
Calories 233 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 15 minutes
Category Desserts
Cuisine North America, Mexican
Calories 233 calories per serving
- 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.
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PUMPKIN FLAN RECIPE - NYT COOKING
This flan recipe 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.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine cuban
Calories 208 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine cuban
Calories 208 per serving
- 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.
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PUMPKIN PIE FLAN RECIPE | ALLRECIPES
Serve this delicious pumpkin flan for Thanksgiving, Christmas, or whenever!
From allrecipes.com
Reviews 4.2
Total Time 4 hours 10 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 282.6 calories per serving
From allrecipes.com
Reviews 4.2
Total Time 4 hours 10 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 282.6 calories per serving
- 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.
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PUMPKIN FLAN RECIPE | MYRECIPES
Pumpkin lends a unique and mouthwatering spin to the classic custard layered dessert with a soft caramel top. This flan is convenient--it can be made in advance and kept refrigerated until ready to serve.
From myrecipes.com
Reviews 1
Total Time 11 hours 6 minutes
Calories 261 calories per serving
From myrecipes.com
Reviews 1
Total Time 11 hours 6 minutes
Calories 261 calories per serving
- Loosen edges of flan with a knife or rubber spatula. Place a large serving plate, upside down, on top of cake pan; invert flan onto plate. Drizzle any remaining caramelized syrup over flan.
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PUMPKIN FLAN RECIPE - FOOD FANATIC
Pumpkin flan is the only dessert you need this fall! Pumpkin pie, cheesecake and flan combine in one epic dessert.
From foodfanatic.com
Reviews 4
Total Time 1 hours 20 minutes
Cuisine Mexican
Calories 348 calories per serving
From foodfanatic.com
Reviews 4
Total Time 1 hours 20 minutes
Cuisine Mexican
Calories 348 calories per serving
- Preheat oven to 350°F degrees. Set a kettle of water to boil. Place an 8- or 9-inch cake pan with 2-inch high sides inside of a larger baking pan (such as a 13x9). In a medium sauce pan over low heat, melt sugar until completely dissolved. Watch carefully so it does not burn. You may swirl the pan to stir. Remove from heat when it is a dark golden, amber color. Immediately pour the melted sugar into the bottom of the cake pan. Working quickly before it hardens, tilt the pan to coat the bottom. Caution: pan will get hot. Place pan back in larger baking dish. In a blender beat the cream cheese, sweetened condensed milk, evaporated milk, pumpkin, eggs, vanilla, cinnamon and nutmeg. Mix until well combined. Strain the custard through a fine-mesh sieve to ensure there are no lumps and to remove excess air bubbles. Pour the strained custard into the cake pan over the sugar caramel. Next, add boiling water to the larger pan until it reaches halfway up the sides of the cake pan. Bake for 60-75 minutes, or until the flan is set around the edges with a slight jiggle in the very middle. Remove from oven and let the flan cool in the water bath, about an hour. Once cool, cover and refrigerate until thoroughly chilled. Overnight is best. When ready to serve, run a knife around the edges to loosen. Set a plate over the flan and flip upside-down to invert. If desired, garnish with cinnamon sticks and pumpkin seeds. Slice into wedges and serve.
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LOW-FAT PUMPKIN FLAN | ALLRECIPES
This delicious pumpkin flan is the result of an experiment in replacing the recipe's usual cream and half-and-half with low-fat milk.
From allrecipes.com
Reviews 4.6
Total Time 5 hours 40 minutes
Category Fruits and Vegetables, Vegetables, Squash
Calories 259.3 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 5 hours 40 minutes
Category Fruits and Vegetables, Vegetables, Squash
Calories 259.3 calories per serving
- Run a knife around the inside edge of each ramekin and place an overturned plate on top. Invert and release the flan. Garnish and serve.
See details
PUMPKIN FLAN RECIPE - NYT COOKING
This flan recipe 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.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine cuban
Calories 208 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine cuban
Calories 208 per serving
- 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.
See details
PUMPKIN FLAN WITH SPICED PUMPKIN SEEDS RECIPE RECIPE ...
A bite of this flan, fragrant with traditional pumpkin-pie spices, is very comforting despite the dessert's modern looks; a topping of pumpkin seeds, seasoned with cayenne, creates a play of sweet and heat.
From epicurious.com
Reviews 3.3
Total Time 8 hr (includes chilling)
From epicurious.com
Reviews 3.3
Total Time 8 hr (includes chilling)
- Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large 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 flan.) Sprinkle flan with spiced pumpkin seeds just before serving.
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PUMPKIN FLAN RECIPE | MARTHA STEWART
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27/10/2019 · Pour pumpkin flan batter over chocolate cake, slowly and carefully. Place the bundt pan in a large roasting pan with about 2 inches of water in to make a water bath. Place it in the oven and bake for about 40 …
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PUMPKIN FLAN | RACHAEL RAY IN SEASON
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PUMPKIN FLAN (CHOCOFLAN) - PIES AND TACOS
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