Best 2 Pumpkin Flan Flan De Calabaza Made Onto A Flan Cake Recipes
Calling all pumpkin spice lovers! This Pumpkin Flan Cake is the perfect fall dessert that combines the classic flavors of pumpkin pie with the creamy texture of a flan. Made with a simple combination of pantry staple ingredients, this cake is moist, flavorful, and sure to be a hit at your next gathering. The flan is made with pumpkin puree, eggs, milk, and sugar, while the cake batter is a simple mixture of flour, sugar, baking powder, and spices. Both are easy to make and can be combined in just a few minutes. Best of all, this cake can be made ahead of time, making it perfect for busy weeknights or weekend gatherings. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. Once you've tried this Pumpkin Flan Cake, you'll be hooked!
Check out the recipes below so you can choose the best recipe for yourself!
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
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling during the cooking process.
- Use fresh ingredients: Fresh pumpkin will give your flan a more intense flavor. If you can, try to find a pumpkin that is small and has a deep orange color.
- Don't overcook the pumpkin: Overcooked pumpkin will be mushy and will not have a good flavor. Cook the pumpkin until it is tender but still has a slight bite to it.
- Use a good quality flan mold: A good flan mold will be made of heavy-duty material and will have a tight-fitting lid. This will prevent the flan from leaking and will help it to cook evenly.
- Let the flan cool completely before serving: Flan needs to cool completely before serving, or it will be too runny. You can let the flan cool at room temperature or in the refrigerator.
Conclusion:
Pumpkin flan is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture and rich pumpkin flavor, this flan is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give pumpkin flan a try. You won't be disappointed!
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