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Pumpkin flan recipe

Posted on Jul 6th, 2020
by Matthew
Categories:
  • Recipes

Pumpkin Flan recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • caramelized sugar
  • custard
  • Dessert
  • fall
  • pumpkin flan

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Pumpkin Flan recipe is a delightful twist on the classic custard dessert. Made with creamy pumpkin puree, warm spices, and a caramelized sugar topping, it's the perfect dessert for the fall season. The smooth and velvety texture of the flan pairs perfectly with the rich pumpkin flavor, creating a truly indulgent treat. Whether you're hosting a dinner party or simply craving a sweet treat, this Pumpkin Flan is sure to impress.

Keywords: pumpkin flan, custard, dessert, fall, caramelized sugar.

Pumpkin flan recipe details


By thesmartcookiecook.com
A recipe of Pumpkin flan recipe. Read more below.
Pumpkin flan recipe, recipe Rating: 4.5
Number of votes:98
Ingredients – Custard
5 eggs
2 cups pumpkin, preferably fresh rather than canned
One 12-ounce can of evaporated milk
1 cup whole milk
1-1/4 cups sugar
2 teaspoons cinnamon
1-1/2 teaspoons nutmeg
3/4 teaspoons ginger
Ingredients – Caramel
1/2 cup sugar
2 teaspoons water
Instructions:

Note:I use two glass loaf pans set in a 10 x 13-inch baking dish. Any arrangement that gives the custard a depth of 1-1/2 to 2 inches would be fine. The water should be about the same depth.

Custard: Combine all ingredients and whisk to blend

Caramel:Place sugar sprinkled with water in a shallow pan. Mix sugar with a fork until evenly moistened and place over medium-high heat. Heat sugar until dissolved and caramelized. Rotate pan to help dissolve sugar but do not stir.

Quickly transfer caramel to baking dish(es), rotating to cover bottom but not sides of baking dish. Place baking dish(es) in a pan of water. I use a convection oven and bake it at 330 degrees until knife inserted into center comes out clean. Cool, then refrigerate overnight. To serve, run a sharp knife around sides of baking dish and invert onto plate. Serve with whipped cream. I like to add a bit of Grand Marnier or other liqueur to the cream when whipping. Incredible!

Second Note:If you aren’t used to using real pumpkin, you should try it. Grow or buy pie pumpkins — the meat has a nicer texture. They will keep quite a while in a cool, dry place. Clean the seeds and stringies out, cut into big chunks, and microwave until quite tender in a glass dish covered with plastic wrap. Cool, then mash or puree. You will be amazed at how much better it is. You can also freeze the cooked pumpkin if you are not going to use it all within a few days.


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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Pumpkin flan recipe

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  • caramelized sugar
  • custard
  • Dessert
  • fall
  • pumpkin flan

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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