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.
PRALINE PUMPKIN PIE II
This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.
Provided by MFDay
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
- In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
- Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 42.4 g, Cholesterol 73.9 mg, Fat 20 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 8 g, Sodium 394 mg, Sugar 28 g
LOW CARB PRALINE PUMPKIN PIE
Steps:
- Preheat oven to 350 degrees F.
- Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.
- Preheat oven to 425 degrees F.
- Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
- Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.
- With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.
Nutrition Facts : Calories 241 calorie, Fat 24 grams, SaturatedFat 12 grams, Carbohydrate 7 grams, Fiber 1 grams
PUMPKIN SEED PRALINE
Steps:
- Preheat oven to 250°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°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.
PRALINE BASKETS WITH PUMPKIN PUREE
Steps:
- Prepare the praline baskets and set aside.
- Soften the gelatin in the lemon juice and set aside.
- Beat the egg yolks with half of the sugar until the mixture is light and lemon-colored. Add the pumpkin puree, ginger, cinnamon, nutmeg, salt and orange juice. Blend well. Place the mixture over simmering water and cook, stirring, until it is thickened.
- Scrape the gelatin into the hot mixture and stir to blend. Let stand until cool but not stiff. Fold in the remaining sugar.
- Beat the egg whites until they are stiff and fold them in. Whip the cream until stiff and fold it in. Chill until set. Serve in the praline baskets.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 4 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 141 milligrams, Sugar 38 grams, TransFat 0 grams
PUMPKIN FLAN WITH PUMPKIN SEED PRALINE
Make and share this Pumpkin Flan with Pumpkin Seed Praline recipe from Food.com.
Provided by Michelle Kasper
Categories Dessert
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 512, Fat 14.8, SaturatedFat 4.7, Cholesterol 145.5, Sodium 170.4, Carbohydrate 87.4, Fiber 1.3, Sugar 77.7, Protein 12.2
SAUTEED PEARS WITH BALSAMIC VINEGAR
Got this recipe from a "Desserts of Italy" class. This dessert couldn't be easier. The class thought it sounded wierd, pears and balsamic vinegar. However, it was great and made a wonderful dessert since it wasn't too sweet.
Provided by Ducky
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Cut each pear into 8 wedges, removing the core and stem.
- Melt butter in large skillet over medium heat.
- Add sugar and pears, stirring gently.
- Cook until lightly brown, approximately 5 minutes.
- Remove to plates and drizzle each pear with several drops of balsamic vinegar.
- Serve warm or room temperature.
Nutrition Facts : Calories 111.2, Fat 5.9, SaturatedFat 3.6, Cholesterol 15.3, Sodium 1.6, Carbohydrate 16, Fiber 2.6, Sugar 11.3, Protein 0.4
SAUTEED PEARS
Ripe pears are sauteed with butter and sugar until golden.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Cut each pear into 8 wedges. Toss the pears and the lemon juice in a non-reactive medium bowl, and set aside.
- Melt the unsalted butter in a large skillet over medium heat. Add the pears and about 1/2 cup water. Sprinkle with the sugar. Simmer until the water has evaporated and the pears turn golden brown, stirring occasionally, about 8 minutes. Serve warm with hot cereal.
PEAR PRALINE PIE
This pie is good served warm or at room temperature. We like it with scoops of vanilla ice cream or thick whipped cream on top. It's great with any meal, or on its own with a cup of coffee or glass of milk as a treat.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, lemon zest and ginger. Add pears; toss gently to coat. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add pear mixture. Combine the brown sugar, pecans and butter; sprinkle over pears. , Roll out remaining pastry to fit top of pie; cut a decorative design in the center if desired. Place over filling; trim, seal and flute edges. (If using whole pastry on top without a decorative design, cut slits in pastry.) , Bake at 400° for 35-45 minutes or until filling is bubbly and pears are tender (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts :
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