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
BUTTERNUT SQUASH SAUCE WITH SAGE
Provided by Tyler Florence
Categories side-dish
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
- Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
- Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.
BUTTERNUT SQUASH FLAN
Provided by Jesus Gonzalez
Categories Milk/Cream Food Processor Dairy Egg Vegetable Dessert Bake Roast Vegetarian Butternut Squash Healthy Maple Syrup Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 18 spa servings or 9 standard servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F. Line large-rimmed baking sheet with parchment paper or nonstick liner.
- Place squash cut-side down on baking sheet and roast until completely tender when pierced with knife, 40 to 50 minutes. When cool enough to handle, scoop out flesh, discarding skin, and measure 1 1/2 cups into food processor. (Reserve remainder for another use.)
- Scrape squash flesh from its skin, place 1 1/2 cups in food processor, and set aside.
- In double boiler or metal bowl, pour warm milk over pan of simmering water until until steaming, add to squash in processor and purée until very smooth, 1 to 3 minutes. Add egg whites, eggs, maple syrup, vanilla, ginger, cinnamon, nutmeg, cloves and process until smooth, about 30 seconds to 1 minute.
- Divide batter evenly among 18 (3-ounce) or 9 (5-ounce) ramekins or custard cups. Place ramekins in large roasting pan and add enough hot water to pan to come halfway up sides of ramekins. Cover entire pan with foil and bake until flans are set in the middle, 22 to 25 minutes for 3-ounce ramekins or 32 to 35 minutes for 5-ounce ramekins.
- Transfer roasting pan to cooling rack and let flans rest in water, uncovered, until room temperature, then remove ramekins from water and refrigerate until thoroughly chilled, about 3 hours.
- Serve flans in ramekins, or slide flexible knife around side of each ramekin, pulling up slightly from bottom to break seal, then cover with dessert plate and invert to unmold. Garnish with fruit and mint sprigs and serve.
BUTTERNUT SQUASH CREME FLAN WITH CARAMEL SAUCE
Flan also known as creme caramel outside of South American countries and the United States, is a custard-based dessert topped with a layer of caramel. Flan originated in Europe and later became very popular in Central and South America. This version of cre'me caramel, retains the custard's lightness, but adds the rich flavor of winter squash for a unique fall or winter desert. It can be served without the carmel sauce or can be made as a pie, by preparing a 9" pie crust (partially baked), then add custard and bake at 450 degrees for 10 min., then lower heat to 325 degrees for 30 min. or until knife comes clean.
Provided by BakinBaby
Categories Pie
Time 1h5m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 11
Steps:
- Bring 1/2 cup sugar & 1/4 cup water to a boil, swirling until it turn a rich tea bown.
- Pour browned sugar mixture into 1 quart casserole or individual molds.
- Puree the mashed squash, using a blender,.
- Beat eggs & yolks then beat in to brownsugar, salt,spices & squash.
- Bring milk & cream to a boil and add in a stream, very slowly to egg-squash mix. Beating all the time.
- Pour mixtgure into the carmel-lined mold and place in a deep large pan.pour boiling water halfway to pan sides,bake 50 minute ( or until skewere comes out clean),in a preheated 325 degree oven.
- Remove mold from water and chill for 3 hours.
- To unmold; run a knife around the ege and dip bottom of mold in hot water, turn molds upside down on serving plate.
Nutrition Facts : Calories 161, Fat 10.3, SaturatedFat 5.8, Cholesterol 118, Sodium 135.6, Carbohydrate 14.5, Fiber 0.4, Sugar 11, Protein 3.4
BUTTERNUT SQUASH PASTA SAUCE
Enjoy this alternative to the standard tomato-based pasta sauces. Sweet butternut squash combined with crushed red pepper forming a balanced and unique flavor. You can add wilted spinach, roasted tomatoes, zucchini, or just about anything else to the sauce. Serve over your favorite pasta.
Provided by Jonathan Cannon
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Combine butternut squash and 2 cups water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- While squash is cooking, heat oil in a medium saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Stir in oregano, crushed red pepper, salt, and pepper; set skillet aside.
- Release pressure carefully from the pressure cooker using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add squash into the skillet with the onion-garlic mixture. Add remaining 1 cup water and mash until mixture is a smooth liquid.
- Bring to a simmer and cook, uncovered, until sauce has thickened, 15 to 20 minutes. Add Parmesan cheese and adjust seasonings.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 20.2 g, Cholesterol 4.4 mg, Fat 3.3 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 86.1 mg, Sugar 4.1 g
More about "butternut squash creme flan with caramel sauce food"
BUTTERNUT SQUASH CREME BRULEE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 10Total Time 5 hrs
VEGAN ROASTED BUTTERNUT SQUASH SOUP - STEVE COOKS FOOD
From stevecooksfood.com
Estimated Reading Time 4 mins
BUTTERNUT SQUASH RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
10 BEST BUTTERNUT SQUASH CREAM SAUCE RECIPES - YUMMLY
From yummly.com
CARAMEL BUTTERNUT SQUASH TORTE WITH PECANS - CHEF DENNIS
From askchefdennis.com
4.9/5 (11)Total Time 45 minsCategory DessertCalories 223 per serving
CARAMEL SQUASH FLAN | FOODLAND ONTARIO
From ontario.ca
Estimated Reading Time 2 mins
THIS IS HOW TO MAKE CARAMEL CUSTARD AND 8 WAYS TO USE IT
From thedailymeal.com
Author Milagros CruzEstimated Reading Time 2 mins
BUTTERNUT SQUASH FLAN | RECIPE | WWW.SISTERDIY.COM
From sisterdiy.com
Estimated Reading Time 4 mins
CREME CARAMEL - RANTS RAVES AND RECIPES
From rantsravesandrecipes.com
5/5 (1)
ROASTED BUTTERNUT SQUASH WITH PENNE AND GARLIC CREAM SAUCE ...
From laughingspatula.com
5/5 (15)Calories 495 per servingCategory Dinner, Holiday, Main Course
BUTTERNUT SQUASH PENNE AU GRATIN - FAE'S TWIST & TANGO
From fae-magazine.com
Servings 6Total Time 1 hr 30 minsEstimated Reading Time 3 mins
CARAMEL SQUASH (PUMPKIN) FLAN RECIPE VIDEO BY ... - IFOOD.TV
From ifood.tv
Granulated sugar 1 1/4 Cup (20 tbs)Ontario organic squash 1 1/2 Cup (24 tbs) , cooked, pureedLemon juice 1/4 Teaspoon (a few drops)Water 1/4 Cup (4 tbs)
BUTTERNUT SQUASH AND VANILLA FLAN - MY PARISIAN KITCHEN
From myparisiankitchen.com
5/5 (2)Servings 8Cuisine FrenchCategory Cake or Tart
WILSON FARM RECIPES : PUMPKIN OR SQUASH FLAN (LARGE ...
From wilsonfarm.com
BUTTERNUT SQUASH FLAN WITH MAPLE SYRUP CARAMEL
From improvcook-blog1.tumblr.com
BRAZILIAN CARAMEL FLAN - BLOGGER
From foodwineandfriends.blogspot.com
PUMPKIN SPICE CARAMEL RECIPE: THIS SWEET PUMPKIN CARAMEL ...
From 30seconds.com
PUMPKIN CREAM CHEESE FLAN - AIDA'S KITCHEN
From aidaskitchenboricua.com
BUTTERNUT SQUASH FLAN RECIPES
From tfrecipes.com
BUTTERNUT SQUASH ICE CREAM WITH CARAMEL SAUCE — NIK SHARMA ...
From pinterest.ca
BUTTERNUT SQUASH FLAN WITH PARMESAN SAGE SAUCE | WINTER ...
CREAMY ROASTED BUTTERNUT SQUASH LASAGNA | PC.CA
From presidentschoice.ca
PUMPKIN FLAN WITH MAPLE CARAMEL SAUCE - BAREFOOT CONTESSA
From barefootcontessa.com
INA GARTEN CARAMEL SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
10 BEST BUTTERNUT SQUASH CREAM SAUCE RECIPES - YUMMLY
From yummly.co.uk
BUTTERNUT SQUASH CREME FLAN WITH CARAMEL SAUCE RECIPES
From tfrecipes.com
FLAN WITH CREAM CHEESE - STEVE COOKS FOOD
From stevecooksfood.com
BUTTERNUT CARAMEL FLAN - SPANISH RECIPES
From fooddiez.com
CRèME CARAMEL | VIETNAMESE: SIMPLE VIETNAMESE FOOD TO COOK ...
From coolfooddude.com
BUTTERNUT SQUASH CREME FLAN WITH CARAMEL SAUCE RECIPE ...
From webetutorial.com
CRèME CARAMEL FLAN ARCHIVES - COOL FOOD DUDE
From coolfooddude.com
BUTTERNUT SQUASH CUSTARD CASSEROLE - ALL INFORMATION ABOUT ...
From therecipes.info
3-INGREDIENT CRèME BRULEE RECIPE FOR ONE ... - 30SECONDS FOOD
From 30seconds.com
BUTTERNUT SQUASH BREAD PUDDING WITH TRES LECHES SAUCE ...
From crecipe.com
CARAMEL FLAN PHOTOS RECIPE
From crecipe.com
EAGLE BRAND® CARAMEL FLAN RECIPE
From crecipe.com
RECIPES/BUTTERNUT-SQUASH-FLAN-WITH-PARMESAN-SAGE-SAUCE ...
From github.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love