PUMPKIN FLAN (FLAN DE CALABAZA)
This creamy and delicious pumpkin flan makes the perfect Thanksgiving dessert. Inspired by Spanish flan de calabaza.
Provided by Lauren Aloise
Categories Dessert
Time 1h25m
Number Of Ingredients 10
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 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 CAKE
Discover Pumpkin Flan Cake. Pumpkin Flan Cake gives you two favorites-cake and flan-in one delicious fall dessert, plus a punch of pumpkin and COOL WHIP.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 4h50m
Yield 24 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 190 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 25 g, Protein 4 g
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.
FLAN DE CALABAZA- PUMPKIN FLAN
I love flan and I love Pumpkin Pie, so why not combine my two loves? ;0)
Provided by Blanca Fernandez
Categories Other Desserts
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. In a saucepan add the sugar and the water. Place on low heat. Spray your mold with Pam. The sugar will begin to ball up. Don't worry it's ok. It will then break down and begin to caramelize. Stir contantly. Once it is all caramelized take off heat as it will burn and taste bitter. Pour into your mold quickly as it will turn hard. Be careful as it is very hot and don't want it burning you.
- 2. Pre-heat your oven to 350. Now please follow the next steps in the order given. The reason is it turns out creamier. Otherwise you will have more holes in your flan. In your mixer or blender, add the eggs. Mix until they are yellowish and you can't see any stringgy matter. Now you can add your evaporated milk. Mix togehter. Add your condensed milk, vanilla and cinamon, mix well. Now add your pumkin and mix. Add flan mixture to your mold. You will bake it in a water bath. This means you will need a bigger mold then the one you are using, and will add water to this. Enough water to cover your flan mold half ways. I usually place the big mold in oven, place my flan mold, and then add water. Bake for 1 hour. Let cool and refrigerate. Yummmmm
FLAN DE CALABAZA (PUMPKIN)
From my personal dining experiences with friends, there is a great divide on the opinion of flan. Personally I love it, but many of my friends don't like its soft jiggly texture-sort of like Jell-O made with custard. But there's always room for Jell-O! If you are in fact a flan fan, here's a faux version you can make with leftover pumpkin pie-the filling of it, specifically. It'll still jiggle a little bit-but not nearly as much as canned cranberry sauce.
Provided by Food Network
Time 2h40m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Scoop out the filling of the pie slices and put them in a mixing bowl. Add in the milk and mix well. There's empty crust leftover, which you can discard or just pop in your mouth.
- Preheat the oven to 350 degrees F, and boil some water. Spray 2 ramekins with cooking spray to prevent sticking. This preparation needs to happen first, because the next part is a little time sensitive.
- Put the sugar in a saucepan over medium heat. This will begin the caramelization process as it melts down to syrupy consistency-about 10 minutes. Stir it frequently until it becomes brownish in color, and then immediately pour a layer of it in each ramekin before it starts solidifying as it cools. Then top each ramekin with the pumpkin mixture. Place the ramekins on a rimmed baking sheet, and then pour about a 1/2-inch layer of boiling water into the sheet to ensure even baking. Bake for 20 minutes.
- After baking, let the ramekins cool, and then refrigerate them for a couple of hours until they're cold. Place a plate over each ramekin and then flip the two upside down so you can slowly lift the ramekin to reveal the flan inside. Garnish it with fresh mint if you have it and want it to look extra fancy.
PUMPKIN FLAN, FLAN DE CALABAZA (MADE ONTO A FLAN CAKE)
If you saw my post for pumpkin empanadas; I wrote that I purchased a large beautiul pumpkin that my husband cut and cleaned for me. He cut in halves and then the halves I cut in half again. I put face down roasted for 1 hour and 20 minutes. when cooked I took the pulp and pureed it in my food processor. I used 3 cups of processed...
Provided by Juliann Esquivel
Categories Other Desserts
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Caramelized sugar; Do this first; in a large saucepan dump 2 cups of sugar into the pot. Use a large wooden spoon to mix. Put on high heat and begin to stir the sugar until it begins to melt. keep stirring; never leave the pot unattended; and stir constantly. The sugar will begin to melt and turn a light brown keep stirring; lower the heat to medium and continue stirring until your sugar is a golden brown syrup. Be very careful not to burn yourself. I never allow any children in the kitchen when I am doing this. You cannot afford to be distracted when you are doing this. A sugar burn is very serious. When the sugar is a golden medium brown color; pour into an oblong pan. Like a small lasagna pan. With oven mits on; hold the pan with both hands and tip the pan like if you were going to pour out the syrup but what you are doing is bringing the syrup up on each edge of the pan; on all four sides to coat the sides and the whole bottom of the pan. You must coat the sides as high up as possible with all with the hot caramelized sugar syrup. You must work fast to coat the sides of the pan. When you have coated all four sides and the bottom; set the pan aside and prepare the flan.
- 2. Turn on your oven to 350 degrees. Prepare a very large lasagna pan that will hold your smaller pan inside of it. If you have a teapot fill with water and begin to heat. When the wistle blows turn off. Set it aside; If you do not have a tea kettle heat about 4 cups of water just until boiling. turn off set aside. In a blender add the four eggs, the can evaporated milk, the can of condensed milk, the sugar, the heavy cream, salt, and vanilla. Turn on the blender to medium high and blend for 30 to forty seconds. Now pour your milk mixture into another container leaving half the milk mixture in the blender, add 1 1/2 cups pumkin into the milk mixture and blend for about half a minute. When throughly mixed pour into a bowl now take the remaing pumpkin puree and the rest of the milk mixture and blend again for half a minute. Now pour the rest of the mixture into the same bowl with the first half of the mixture. With a large spoon or a wire wisk mix all the contents real real good. Now take this mixture and pour all of it into the caramelized coated pan. Now put this pan into the larger pan. Cover your pan with the flan mixture with heavy duty aluminum foil crimp the edges all around; and set the large pan on the lower rack of the oven. Now pour the hot water into the larger pan careful not to burn yourself. Pour just up to the halfway mark of the second pan that is sitting inside the larger pan. Close oven and bake at 350 degrees for 1 hour and 15 minutes. After the time has passed remove the large pan from the oven carfull not to burn yourself. I usually put on top of my stove and let cool somewhat. With my oven mits on I remove the smaller pan and set on a wooden chopping board and let cool. I dump the hot water right away. After the flan has cooled for a few hours I remove to the refrigerator and let get cold overnight. The next day; I remove the foil and cover with a larger pan and flip it over. My flan looks beautiful. I place back in the frigerator until serving time. Enjoy
- 3. In my picture above I made two large flans and inverted one and then inverted the other one on top of it. I made a double flan cake. Tomorrow is my husband's birthday and this flan cake (No batter) is his favorite dessert. This is two pumpkin flans one inverted over the other. I will serve with a little whipped cream on each piece tomorrow. Enjoy
PUMPKIN FLAN (FLAN DE CALABAZA)
Pumpkin flan (flan de calabaza) is a rich and creamy custard dessert made with pumpkin puree, warm spices, and a smooth caramel topping.
Provided by Jamie Silva
Categories Dessert
Time 5h35m
Number Of Ingredients 11
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!
Nutrition Facts : ServingSize 1 slice, Calories 238 kcal, Carbohydrate 37 g, Protein 8 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 97 mg, Sodium 152 mg, Fiber 1 g, Sugar 35 g, UnsaturatedFat 3 g
More about "pumpkin flan flan de calabaza made onto a flan cake food"
FLAN DE CALABAZA (PUMPKIN FLAN) - THE NOSHERY
From thenoshery.com
4.4/5 (113)Total Time 2 hrsCategory Dessert
- Heat the sugar carefully in a heavy saucepan until it caramelizes. Pour the caramel into a round 8-inch pan; set aside.
- Beat the eggs lightly in a large bowl. Add the remaining ingredients and mix well. Pour the flan mixture into the caramelized saucepan.
- Place flan into a large roasting pan in the oven and pour water into the roasting pan outside of the cake pan until the water covers the flan half way. Bake for 1 hour or until set.
PUMPKIN FLAN RECIPE - FOOD FANATIC
From foodfanatic.com
4/5 (18)Total Time 1 hr 20 minsCategory DessertsCalories 348 per serving
PUMPKIN FLAN (FLAN DE CALABAZA) - KITCHEN GIDGET
From kitchengidget.com
Reviews 3Estimated Reading Time 4 mins
PUMPKIN FLAN RECIPE (FLAN DE CALABAZA RECETA)
From adorefoods.com
5/5 (3)Category DessertCuisine CubanTotal Time 1 hr 20 mins
PUMPKIN FLAN : RECIPES : COOKING CHANNEL RECIPE | ELLIE ...
From cookingchanneltv.com
KETO PUMPKIN FLAN · FITTOSERVE GROUP
From fittoservegroup.com
Reviews 3Calories 255 per servingCategory Low Carb Keto Desserts
FLAN DE CALABAZA (PUMPKIN) RECIPE - COOKING CHANNEL
From cookingchanneltv.com
Servings 2Total Time 2 hrs 40 mins
PUMPKIN FLAN - RECETASPUERTORICO.COM
From recetaspuertorico.com
Estimated Reading Time 1 min
MEXICAN PUMPKIN FLAN: FLAN DE CALABAZA - MEXCONNECT
From mexconnect.com
Estimated Reading Time 1 min
KETO PUMPKIN FLAN - MY SWEET KETO
From mysweetketo.com
4.3/5 (9)Total Time 45 minsCategory DessertCalories 120 per serving
PUMPKIN FLAN – A DESSERT YOU WILL LOVE ON ... - NASHI FOOD!
From nashifood.com
Cuisine International, LatinTotal Time 9 hrs 15 minsCategory DessertCalories 85 per serving
SPICED PUMPKIN FLAN RECIPE {FLAN DE CALABAZA}
From houseofbren.com
THE PERFECT AND EASIEST THANKSGIVING DESSERT!! PUMPKIN ...
From jeffandjopr.com
FLAN DE CALABAZA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FLAN DE CALABAZA RECIPES
From share-recipes.net
PUERTO RICAN PUMPKIN FLAN RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
EASY PUMPKIN FLAN | FLAN DE CALABAZA | CAMILA MADE RECIPES
From camilamade.com
FLAN DE CALABAZA- PUMPKIN FLAN | RECIPE | PUMPKIN FLAN ...
From pinterest.se
PUMPKIN FLAN, FLAN DE CALABAZA (MADE ONTO A FLAN CAKE)
From pinterest.com
FLAN DE CALABAZA- PUMPKIN FLAN RECIPE | PUMPKIN FLAN, FLAN ...
From pinterest.com.au
PUMPKIN FLAN FLAN DE CALABAZA MADE ONTO A FLAN CAKE ...
From tfrecipes.com
RECIPES FOR PUMPKIN FLAN / WATCH EASY FOOD VIDEOS
From food-savvy.com
PUMPKIN FLAN, FLAN DE CALABAZA RECIPE - WWW.ELCOLMADO.COM
From elcolmado.com
PLATOS LATINOS, BLOG DE RECETAS, RECETA DE COCINA TIPICA ...
From pinterest.ca
PUMPKIN PIE FLAN RECIPE - LIFE-IS-MY-INSPIRATION
From life-is-my-inspiration.blogspot.com
FLAN DE CALABAZA (PUMPKIN FLAN) | RECIPE | PUMPKIN FLAN ...
From pinterest.ca
PUMPKIN FLAN, FLAN DE CALABAZA (MADE ONTO A FLAN CAKE)
From pinterest.com
FLAN DE CALABAZA (PUMPKIN) RECIPE RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN FLAN, FLAN DE CALABAZA RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE THE BEST PUMPKIN FLAN EVER.(EL MEJOR FLAN DE ...
From youtube.com
FLAN DE CALABAZA PUMPKIN FLAN RECIPES
From tfrecipes.com
CALABAZA PUMPKIN - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
DESSERT ARCHIVES - KITCHEN GIDGET
From kitchengidget.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