Pumpkin Spice Flan Food

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 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.

PUMPKIN FLAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a tart pan on a baking sheet.
• Combine silken tofu, pumpkin puree, applesauce, cornstarch, eggs, maple syrup, vanilla extract, pumpkin pie spice, and food coloring in a bowl. Puree using a stick blender until smooth. Pour batter into the tart pan, filling only halfway.
• Bake in the preheated oven until flan has set, about 25 minutes. Remove from oven and cool completely before inverting onto a serving plate.
• Place chocolate in a metal bowl. Heat cream, honey, and butter in a small saucepan until almost boiling and pour over chocolate. Leave for 1 minute, then stir well until chocolate has melted. Transfer chocolate ganache to a piping bag fitted with a small tip and decorate pumpkin flan. Refrigerate until serving.

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 SPICE FLAN

Steps:

• 1. Custard- In a bowl, combine eggs, sweetened condensed & whole milk, pumpkin purée, spices and extract. • Whisk for about 2 minutes, then set aside. Caramel- Add sugar to the aluminum flan mold and bring to medium-high heat. • Allow all of the sugar to melt down until golden caramel, stirring constantly. Do not allow sugar to burn. • When sugar is fully dissolved into caramel, carefully coat the bottom and sides of the flan mold using hand towels to hold the pan. Use a brush if you are not experienced in handling extremely hot caramel. • Let sit for two minutes until sugar sets. • Pour flan mixture into pan using a medium mesh hand strainer. Baking the Flan- If you have a traditional 10? flan pan, cover entirely with aluminum foil. If using a more updated version, cover lid and shut tight with latches. • Add two cups of water to a large saucepan and gently place flan pan into the baño de Maria. • Bring to boil for 45-60 minutes or until custard is fully cooked, but not too firm. • Once the flan is fully cooked, immediately lower heat and let simmer for 5 minutes. • Remove flan pan from the baño de Maria and discard excess water from saucepan. Do not remove flan from pan. • Refrigerate for 7-9 hours or overnight. To serve, loosen the sides of the flan all the way around using a butter knife. Take a large plate, place upside down on top of flan and flip!

PUMPKIN SPICE FLAN

Steps:

• Preheat oven to 350 degrees
• Whisk together Pumpkin Spice Coffee Creamer and eggs until smooth.
• Pour 1 to 1/2 Tablespoons into the bottom of a custard cup. Repeat with 3 more cups.
• Divide creamer egg mixture among 4 cups.
• Place custards cups in small glass baking dishes. Fill baking dish with water, about half way up the cups.
• Bake at 350 degrees for 40 minutes or until set.
• Carefully remove from baking dish. Allow to cool.
• Refrigerate at least two hours.
• To remove flan from cup, carefully run a knife around the edge and invert onto a small plate.

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 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.

CUBAN PUMPKIN FLAN (A HEALTHY ALTERNATIVE TO PUMPKIN PIE) W/ MUL

Steps:

• Preheat oven to 350 degrees.
• In a heavy saucepan melt 1 cup sugar over medium-high heat, stirring occasionally, until the sugar is amber in color and has turned into a smooth liquid. Immediately remove the syrup from heat and pour evenly into the bottom of a heated 9-inch glass pie plate, 2-quart casserole dish, or a cake mold. (To heat the dish, pour hot or boiling water into it and let stand for a minute or two, then drain and dry completely before adding the sugar syrup.).
• In a heavy saucepan, bring the milk, pumpkin puree, cinnamon stick or spice mixture, and salt to a boil over medium heat and remove from heat immediately. Discard the cinnamon stick.
• In a large mixing bowl beat together the eggs, egg yolks, remaining sugar, and vanilla. While the beater is running, slowly add ½ cup of the hot milk mixture and beat until eggs are tempered, then slowly add the remaining hot milk.
• Pour the mixture into the dish over the hardened sugar syrup and place in a baking pan. Add hot water to halfway up the side of the dish. Place in oven and cook for 1 hour or until the custard has set.
• Carefully remove the baking pan from the oven and remove the flan dish from the hot water bath and allow to cool. While the flan is still warm, run a knife around the edge to loosen it.
• To remove flan, place a large, deep plate face down on top of the dish and invert the flan onto the plate. Make sure the plate is large enough to hold the flan and has enough of a well to hold the syrup.
• Flan can be served warm or chilled.
• Note: The flan can be prepared 2 days in advance and kept covered and refrigerated.

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!

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.

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.