Pumpkin Flan With Spiced Pumpkin Seeds Food

PUMPKIN FLAN WITH SPICED PUMPKIN SEEDS

Steps:

• Make caramel:
• Put oven rack in middle position and preheat oven to 350°F. Heat soufflé dish in oven while making caramel.
• Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.) Keep tilting as caramel cools and thickens enough to coat, then let harden.
• Make flan:
• Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat. Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well. Add hot cream mixture in a slow stream, whisking.
• Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
• Make spiced pumpkin seeds while flan chills:
• Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes. Toss with salt and cayenne until coated.
• To serve:
• 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.

SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 350 degrees F.
• Place the pumpkin seeds in a large bowl and toss with the oil, ancho powder, salt, and chile de arbol powder. Spread evenly on a baking sheet and bake for 8 to 10 minutes, stirring once. Let cool and store in an airtight container.

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 WITH PUMPKIN SEED PRALINE

Steps:

• Preheat oven to 375°F.
• Heat a 2-quart souffl&é dish or round ceramic casserole in middle of oven.
• Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden, about 5 minutes. Quickly and carefully remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and sides. (Leave oven on.) Keep tilting as caramel cools and thickens enough to stay in place.
• Scald whole milk with evaporated milk in a saucepan and remove from heat. Beat eggs and remaining cup sugar with an electric mixer until smooth and creamy. Beat in salt, pumpkin, tequila, and spices. Pour milk mixture through a sieve into a bowl and beat into pumpkin mixture in a slow stream until combined well.
• Pour custard over caramel in dish and set in a water bath of 1 inch hot water. Put pan in middle of oven and lower temperature to 350°F. Bake until golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours, possibly longer. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
• To unmold flan, run a thin knife around flan to loosen from sides of dish. Wiggle dish from side to side and, when flan moves freely in dish, invert a large serving 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 it. Cut flan into wedges and serve with caramel spooned over and with shards of praline.

SPICED PUMPKIN SEEDS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
• Bake for 1 hour, stirring occasionally.

PERFECT PUMPKIN FLAN

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.

CINNAMON-SPICED PUMPKIN FLAN

Steps:

• Preheat oven to 325°. In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 8 minutes. Quickly pour into an ungreased 9-in. deep-dish pie plate, tilting to coat bottom of plate., In a large saucepan, heat cream until bubbles form around side of pan; remove from heat. In a large bowl, whisk egg yolks, egg, sugar, pumpkin, cinnamon and vanilla until blended. Slowly stir in hot cream. Pour into pie plate., Place pie plate in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of pie plate. Bake 50-60 minutes or until center is just set (mixture will jiggle). Immediately remove flan from water bath to a wire rack; cool 1 hour. Refrigerate until cold, about 5 hours or overnight., Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.

PUMPKIN SPICED AND SUGARED PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• Toss the pumpkin seeds in a large bowl with the melted butter and maple syrup until well coated. In a separate small bowl, stir together the brown sugar, pumpkin pie spice, salt and paprika. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet.
• Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.

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

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 WITH CINNAMON PUMPKINSEEDS

Steps:

• In a small saucepan, combine 3/4 cup sugar with 1/4 cup water. Simmer over medium-high heat, stirring often, until sugar dissolves. Partly cover pan and continue cooking until sugar turns medium amber, about 6 minutes. Immediately pour caramel into a 2 1/2-quart soufflé dish and quickly turn to coat bottom and sides.
• Heat oven to 350 degrees. In a small saucepan, cook pumpkin over medium-high heat, stirring often, until dryish. In a large saucepan, heat milk with remaining 1 cup sugar until barely simmering. Gradually stir in semolina and cook over medium-low heat, stirring often, until slightly thickened, about 5 minutes. Whisk in pumpkin. Remove pan from heat and let cool slightly. Beat in eggs, vanilla and salt, then pour into soufflé dish.
• Set soufflé dish in a roasting pan. Pour hot water into pan to reach halfway up side of dish. Bake until a knife inserted in flan comes out clean, about 1 1/4 hours. Transfer dish to a rack and let cool slightly, then cover and refrigerate overnight.
• Lightly brush a medium skillet with oil. Add pumpkinseeds and toast over medium heat until they begin to pop and brown slightly, about 2 minutes. Remove from heat and stir in kosher salt and cinnamon.
• Run a knife around flan. Invert a round platter over dish. Holding dish and platter securely together, quickly invert flan onto platter; caramel sauce will spill out. Sprinkle flan with some cinnamon pumpkinseeds just before serving.

PUMPKIN FLAN WITH PUMPKIN SEED PRALINE

Steps:

• Preheat oven to 375 degrees F.
• Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.
• Cook caramel without stirring, swirling pan, until deep golden, about 5 minutes.
• Quickly and carefully remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and sides.
• (Leave oven on.) Keep tilting as caramel cools and thickens enough to stay in place.
• Scald whole milk with evaporated milk in a saucepan and remove from heat.
• Beat eggs and remaining cup sugar with an electric mixer until smooth and creamy.
• Beat in salt, pumpkin, tequila, and spices.
• Pour milk mixture through a sieve into a bowl and beat into pumpkin mixture in a slow stream until combined well.
• Pour custard over caramel in dish and set in a water bath of 1-inch hot water.
• Put pan in middle of oven and lower temperature to 350 degrees F.
• Bake until golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours, possibly longer.
• Remove dish from water bath and transfer to a rack to cool.
• Chill flan, covered, until cold, at least 6 hours.
• To unmold flan, dip bottom of souffle dish briefly (20 to 30 seconds) in a warm water bath.
• Then, run a thin knife around flan to loosen from sides of dish.
• Wiggle dish from side to side and, when flan moves freely in dish, invert a large serving 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 it.
• Cut flan into wedges and serve with caramel spooned over and with shards of praline.
• Pumpkin Seed Praline: Preheat oven to 250 degrees F.
• Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
• Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden.
• Cook caramel without stirring, swirling pan, until deep golden.
• Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens.
• (If caramel hardens and is difficult to spread, put in a 400 degree F oven until warm enough to spread, 1 to 2 minutes.) Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.