PUMPKIN FLAN WITH CARAMEL AND CINNAMON WHIPPED CREAM
Courtesy of Gourmet Magazine. This is like a cross between pumpkin pie and flan. It is easy to make and looks impressive. You can use recipe #78053 or recipe #108469 for the whipped cream. Prep time includes refrigeration.
Provided by cookiedog
Categories Dessert
Time 9h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a small skillet combine 2/3 cup of the sugar with 1/4 cup water and bring the mixture to a boil, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Cook the syrup, swirling the skillet, until it is a deep caramel, pour it into a warm 2-quart glass loaf pan, tilting the pan to coat the bottom evenly, and let the caramel harden.
- In a bowl beat the eggs with the remaining 2/3 cup sugar, beat in the pumpkin puree, salt, ginger, cinnamon, allspice, and cream, and pour the custard into the loaf pan. Set the loaf pan in a deep baking pan, add enough hot water to the baking pan to reach halfway up the sides of the loaf pan, and bake the flan in the middle of a preheated moderate oven (350 degrees) for 1 hour and forty five minutes to 2 hours, or until a knife inserted in the center comes out clean. Let the flan cool and chill it, covered overnight. Run a thin knife around the edge of the loaf pan, invert a platter over the pan, and invert the flan onto the platter. Serve the flan, cut into slices, with the cinnamon whipped cream.
Nutrition Facts : Calories 327.7, Fat 20.6, SaturatedFat 12, Cholesterol 176.8, Sodium 353.5, Carbohydrate 32.4, Fiber 1.5, Sugar 28.4, Protein 5.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #pies-and-tarts #desserts #eggs-dairy #american #mexican #southwestern-united-states #spanish #easy #european #dinner-party #fall #holiday-event #vegetarian #puddings-and-mousses #eggs #dietary #thanksgiving #seasonal #taste-mood #sweet #3-steps-or-less
You'll also love
asim nadeem
[email protected]This flan was a bit too sweet for my taste, but it was still a good dessert.
MIRAZ Vai
[email protected]I made this flan in a muffin tin and it turned out great. The individual servings were perfect for a party.
Hoorain Gull
[email protected]This flan was a little more dense than I expected, but it was still very good.
aderonke ilias
[email protected]I added a little bit of nutmeg to the pumpkin filling and it gave it a really nice flavor.
Doctor Piggy
[email protected]This was a great recipe. I used canned pumpkin and it turned out just as good as if I had used fresh pumpkin.
Linda Fathi
[email protected]I made this flan for my family and they loved it. The pumpkin flavor was subtle but present and the caramel sauce was the perfect finishing touch.
Galen Talkington
[email protected]This flan was easy to make and turned out so well. The caramel sauce was especially good.
BL Bike Lover
[email protected]I love pumpkin pie and this flan was a great twist on that classic. I will definitely be making this again for Thanksgiving.
sharoon shahzad
[email protected]This was my first time making flan and it turned out great! I followed the recipe exactly and it was perfect.
Anas Yadgar
[email protected]I made this flan for a dinner party and it was a huge hit! Everyone loved it. The crust was flaky and the filling was smooth and creamy.
Kendra
[email protected]This pumpkin flan was absolutely delicious! The caramel sauce was the perfect complement to the creamy pumpkin filling. I will definitely be making this again.