PUMPKIN FLAN WITH CINNAMON PUMPKINSEEDS
Steps:
- In a small saucepan, combine 3/4 cup sugar with 1/4 cup water. Simmer over medium-high heat, stirring often, until sugar dissolves. Partly cover pan and continue cooking until sugar turns medium amber, about 6 minutes. Immediately pour caramel into a 2 1/2-quart soufflé dish and quickly turn to coat bottom and sides.
- Heat oven to 350 degrees. In a small saucepan, cook pumpkin over medium-high heat, stirring often, until dryish. In a large saucepan, heat milk with remaining 1 cup sugar until barely simmering. Gradually stir in semolina and cook over medium-low heat, stirring often, until slightly thickened, about 5 minutes. Whisk in pumpkin. Remove pan from heat and let cool slightly. Beat in eggs, vanilla and salt, then pour into soufflé dish.
- Set soufflé dish in a roasting pan. Pour hot water into pan to reach halfway up side of dish. Bake until a knife inserted in flan comes out clean, about 1 1/4 hours. Transfer dish to a rack and let cool slightly, then cover and refrigerate overnight.
- Lightly brush a medium skillet with oil. Add pumpkinseeds and toast over medium heat until they begin to pop and brown slightly, about 2 minutes. Remove from heat and stir in kosher salt and cinnamon.
- Run a knife around flan. Invert a round platter over dish. Holding dish and platter securely together, quickly invert flan onto platter; caramel sauce will spill out. Sprinkle flan with some cinnamon pumpkinseeds just before serving.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 190 milligrams, Sugar 41 grams, TransFat 0 grams
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Ediangu Gabriel
[email protected]I'll definitely make this again!
Mila Zonda
[email protected]Not my favorite.
Badmash Compny
[email protected]Delicious!
Zafarullah Bhatti
[email protected]This flan was easy to make and turned out great! I used a store-bought pie crust and it worked perfectly. The flan was creamy and flavorful, and the pumpkin seeds added a nice touch of crunch.
Lila Dangi
[email protected]I'm not a huge fan of pumpkin, but this flan was surprisingly good! The pumpkin flavor was subtle and not overpowering. The flan was also very creamy and smooth. I would definitely recommend it to anyone who is looking for a unique and delicious dess
JOKER op
[email protected]This flan is the perfect fall dessert! The pumpkin flavor is rich and decadent, and the cinnamon adds a warm and cozy spice. I love serving this with a dollop of whipped cream or a scoop of vanilla ice cream.
Hasnianali Sameer
[email protected]This flan was a disappointment. The texture was grainy and the flavor was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Lilanie Bair Newhouse
[email protected]I was a little skeptical about this recipe at first, but I'm so glad I tried it! The flan was absolutely delicious. The pumpkin flavor was perfectly balanced with the sweetness of the sugar. I will definitely be making this again.
fatl matsh
[email protected]This is my new go-to pumpkin dessert recipe! It's so easy to make and always turns out perfectly. I love the creamy texture and the subtle pumpkin flavor. I've also tried it with different spices, like ginger and nutmeg, and it's always delicious.
Tiger Khan
[email protected]I made this flan for a Thanksgiving dinner party and it was a huge hit! Everyone loved the unique flavor and the beautiful presentation. The flan was surprisingly easy to make, and I would highly recommend it to anyone looking for a delicious and fes
Manjit Sangha
[email protected]This pumpkin flan was a delightful treat! The flavors of pumpkin and cinnamon blended perfectly, and the texture was smooth and creamy. I loved the addition of pumpkin seeds for a little extra crunch. I will definitely be making this again!