PUMPKIN CREAM CHEESE FLAN RECIPE
Creamy and full of flavor, this smooth pumpkin cream cheese flan recipe is the perfect treat to end your fall day.
Provided by Neyssa Jump
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a medium pan, over medium heat, add one cup of sugar and water.
- Stir to dissolve sugar. Cook sugar mixture, swirling pot occasionally, until the caramel turns an amber color.
- Quickly, pour caramel into round 9-inch pan, being sure to swirl around to coat bottom and bottom sides completely. Allow to cool for ten minutes before adding in flan custard.
- In a blender, add in remaining ingredients. Blend well together.
- Gently add custard to caramel pan. Place pan in a larger pan for a water bath. Add water to the larger pan until the water reaches half of the level of the flan pan. Gently place in oven.
- Cook for 50-60 minutes, or until fork comes out clean. Remove pan from water bath, and allow to cool before refrigerating for 3-4 hours.
PUMPKIN-CREAM CHEESE FLAN
Try this luscious, creamy Pumpkin-Cream Cheese Flan. In just 20 minutes, you can mix the ingredients for this magnificent Pumpkin-Cream Cheese Flan.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 6h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cook and stir 1 cup sugar in small saucepan on medium heat 5 min. or until completely dissolved and deep golden brown in color. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.
- Blend milk and cream cheese in blender until smooth. Add 1 cup of the remaining sugar, eggs, pumpkin and salt; blend well. Pour over syrup in pan; cover with foil. Place pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.
- Bake 50 to 55 min. or until knife inserted in center comes out clean. Remove flan from water-filled pan; place on wire rack. Cool completely. Refrigerate 4 hours.
- Meanwhile, bring remaining sugar and 2 Tbsp. water to boil in small saucepan; cook 5 min. or until golden brown, stirring occasionally. Remove from heat. Add nuts; stir until evenly coated. Spread onto foil-covered baking sheet. Cool completely.
- Run knife around edge of pan to loosen flan just before serving; unmold onto plate. Break nuts into smaller pieces; sprinkle over flan.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 105 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.6941 g, Sugar 0 g, Protein 6 g
PUMPKIN FLAN WITH MAPLE CARAMEL
Provided by Ina Garten
Categories dessert
Time 5h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the caramel, combine the sugar, maple syrup and 1/3 cup water in a small deep heavy-bottomed saucepan. Bring to a boil, swirling the pan (don?t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer. Watch it carefully so it doesn?t burn! Off the heat, swirl in the fleur de sel and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
- Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don?t combine.
- Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don?t tilt the pan or the caramel will run out!
- Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
PUMPKIN FLAN
Provided by Ellie Krieger
Categories dessert
Time 1h15m
Yield 8 servings (1 serving equals 1 flan)
Number Of Ingredients 10
Steps:
- Arrange 8 (4-ounce) ramekins inside a 9 by 13-inch baking pan. Spray ramekins lightly with cooking spray.
- In a small saucepan, heat 1/3 cup sugar over medium heat, stirring constantly, until sugar melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 teaspoons of the caramel to each of the ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.
- Preheat oven to 350 degrees F.
- Combine milk and evaporated milk in a small saucepan over medium heat until warm. Reduce heat to a low simmer and keep milk warm. Meanwhile, bring about 4 cups water to a boil and keep hot. Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg and cinnamon. Fold pumpkin into egg mixture. Then fold into evaporated milk. Divide filling among ramekins, then place baking sheet in oven. Pour hot water into baking pan until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until flan is just set. Let cool. Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish.
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