Easy Pumpkin Flan Food

PUMPKIN FLAN

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 FLANS

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.

PUMPKIN CREAM CHEESE FLAN RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a medium pan, over medium heat, add one cup of sugar and water.
• Stir to dissolve sugar. Cook sugar mixture, swirling pot occasionally, until the caramel turns an amber color.
• Quickly, pour caramel into round 9-inch pan, being sure to swirl around to coat bottom and bottom sides completely. Allow to cool for ten minutes before adding in flan custard.
• In a blender, add in remaining ingredients. Blend well together.
• Gently add custard to caramel pan. Place pan in a larger pan for a water bath. Add water to the larger pan until the water reaches half of the level of the flan pan. Gently place in oven.
• Cook for 50-60 minutes, or until fork comes out clean. Remove pan from water bath, and allow to cool before refrigerating for 3-4 hours.

PUMPKIN FLAN

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.

PUMPKIN FLAN CAKE

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.

LOW-FAT PUMPKIN FLAN

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Set eight (5 1/2 ounce) ramekins into a large baking dish.
• Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes.
• Quickly divide the caramel among the ramekins; set aside.
• Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl. Stir in pumpkin puree until smooth.
• Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam. Remove from heat.
• Place vanilla bean seeds and pod in milk. Allow to soak for 10 minutes. Slowly strain hot milk mixture into the egg mixture and whisk to form a thin custard.
• Divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each.
• Fill baking dish with hot water to reach halfway up the sides of the ramekins. Cover the baking dish with heavy-duty aluminum foil.
• Bake in the preheated oven until the flan is just set, 45 to 50 minutes.
• Remove ramekins from hot water to cool completely. Cover and refrigerate until cold, at least four hours.
• 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.

EASY PUMPKIN FLAN

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.

PUMPKIN FLAN (FLAN DE CALABAZA)

Steps:

• Start by mixing the spices into the pumpkin purée.
• Next, make the caramel. Heat the water and granulated sugar in a saucepan (stainless steel works best) over medium heat. Once it starts to bubble and change color, give the pan a shake or a quick stir. Let it cook and turn golden brown, but be careful it doesn't turn dark brown and burn. Once golden brown, quickly pour into a 4.5 cup baking mold (it can be one that is specifically for flan or any baking dish with that capacity).
• Quickly make sure that the caramel coats the bottom and sides of the mold before it hardens.
• To prepare the custard, put the milk, sugar, pumpkin, and vanilla into a saucepan and heat over medium heat until simmering. Cook until all of the sugar is dissolved and the mixture is evenly heated.
• Remove the mixture from the heat and let it cool for about 10 minutes, stirring every minute or two. Preheat your oven to 325°F (163°C).
• Lightly beat the eggs in a large bowl. Making sure that the milk and pumpkin mixture is sufficiently cool (so that it won't scramble the eggs), whisk in this mixture little by little, until all is incorporated.
• Pour the custard mixture over the caramel.
• Place the flan mold/pan into a large baking pan. Boil enough water to fill the baking pan halfway (you have to cook the flan in a water bath). Bake the flan for about one hour in a preheated oven at 325°F (163°C).
• Remove the mold from the pan of water and allow it to cool completely. Cover with plastic wrap and let chill in the fridge overnight (or for at least 4 hours).
• When ready to serve the flan, run a knife around the edges of the mold to loosen the flan. Then place the serving dish on top, and quickly flip the flan over. Lift off the mold and the flan should slide right out, covered in a golden caramel sauce.
• Enjoy your pumpkin flan on its own, or with whipped cream.

PUMPKIN PIE FLAN

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.

PUMPKIN FLAN

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.

PUMPKIN FLAN

Steps:

• Combine the sugar and the water in a saucepan and cook over medium high heat, bring to a boil and let it continue boiling until the caramel starts to turn a deep amber color. Do not stir while it is boiling, but keep an eye on it as it can burn very quickly during the last minutes. It should boil for about 8-10 minutes.
• Pour the hot caramel into lightly greased flan molds or ramekins.
• Pre-heat the oven to 350 F.
• Use an electric mixer to puree the candied pumpkin or squash pulp.
• Add in the eggs and continue mixing until well blended.
• Use a whisk to stir in the cream and orange liqueur.
• Pour the pumpkin flan mixture into the ramekins.
• Put the ramekins or molds in an oven pan filled with some water - the water should cover at least ½ of the height of the ramekins.
• Bake the pumpkin flans at 350F for about 45 minutes, or until the flan is set.
• Let the flans cool completely, then refrigerate for a couple of hours.
• To help release the flans place the ramekins in a bowl with warm water before serving to melt the caramel and loosen the flan.
• Serve alone or accompanied by honey crème fraiche sauce and some slices of fresh orange.

PUMPKIN FLAN (FLAN DE CALABAZA)

Steps:

• In a saucepan, melt sugar over medium-high heat, stirring constantly to prevent burning until it turns an amber color. Don't walk away. Sugar can burn so easily. Once you get liquid gold, remove it from the heat and pour the caramel into a 9-inch round cake pan, moving it around to coat the bottom of the pan.
• Preheat the oven to 350°F.
• In a high-speed blender, add sweetened condensed milk, evaporated milk, pumpkin purée, eggs, vanilla, pumpkin spice and salt. Blend until smooth. Pour the milk mixture over the set caramel in the round pan.
• Place the cake pan in a large roasting pan. Carefully fill the roasting pan with about 2 inches of hot water.
• Bake the flan for 50-55 minutes or until the center is just set. If the outer rims look set but the middle jiggles when you gently shake the pan, the flan is done. You will be tempted to continue to bake it but then you run the risk of it getting a rubbery texture. Don't do it!
• Carefully remove the pan from the water bath and allow it to cool for 30 minutes at room temperature. Place it in the fridge for at least 4 hours or overnight so the flan can fully set.
• Remove the pan from the fridge. Run a knife around the sides of the round pan to slightly loosen the flan. Place a large plate on top of the round pan and invert the pan (flip it over) so the flan transfers onto a large plate. Slice, serve, and enjoy!

HOW TO MAKE PUMPKIN FLAN

Steps:

• Preheat oven to 350º. Heat a kettle of water and set aside. You'll need it later.
• Pour 1/2 cup sugar into a 9-inch round cake pan. Shake the pan to distribute the sugar evenly in the pan. Cook over medium heat until the sugar melts and turns light brown. Remove from heat and set aside to cool. You will hear it crack as it cools. That's totally normal.
• In a small pot, heat the milk and remaining 1/2 cup sugar over medium heat. Stir frequently. When the mixture is hot and frothy, turn off the heat.
• Using a stand mixer or electric mixer, blend the remaining ingredients. Slowly add the hot milk using a low speed. When it's well blended, pour the mixture over the now-cooled caramelized sugar.
• Place the cake pan into a roasting pan. When the water is very hot, pour it into the roasting pan about an inch deep. Put the whole thing in the oven and bake for 60-70 minutes, until a knife stuck in the center comes out clean. The flan will still be jiggly at this point, so don't mistake its being jiggly as a sign that it's not done.
• Remove cake pan from water and set it to cool on a wire rack. When it's no longer warm, cover and chill.
• To serve, loosen edges and invert onto a serving platter. All of the wonderful syrup from the bottom of the pan will pour out overtop of the flan.

PUMPKIN FLAN

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.