Butternut Squash Creme Flan With Caramel Sauce Recipes

FLAN

Steps:

• Bring plenty of water to a boil in a pot or kettle to use as a water bath (the flan will be baked in a dish set in a roasting pan surrounded by the boiling water). Preheat oven to 350 degrees.
• For the caramel topping: have an ungreased 9-inch by 2-inch cake pan ready or a 2-quart round baking dish or souffle pan.
• In a medium saucepan whisk together 3/4 cup granulated sugar and 1/4 cup water. Set over medium heat, cook stirring constantly until sugar has dissolved and mixture begins to boil.
• Once boiling stop stirring and let cook until it's nearing just an amber color. Remove from heat, let rest 5 seconds then add remaining 1 Tbsp warm water (it will steam and sputter slightly so stand back!), whisk to blend.
• Immediately pour caramelized sugar into cake pan or 2-quart baking dish and carefully tilt in a circular motion to coat the entire surface of bottom of the pan (careful pan will be hot!). Set aside.
• For the flan custard mixture: in a large mixing bowl using an electric hand mixer blend together cream cheese and 2 Tbsp sugar just until smooth.
• Mix in eggs one at a time, mixing until just combined after each addition. Then mix in sweetened condensed milk, evaporated milk and vanilla extract.
• Pour milk mixture over caramel layer in cake pan. Set pan in a roasting pan large enough to fit with extra space surrounding. Pour in enough boiling water to reach about halfway up the sides of the cake pan.
• Bake until nearly set (it should still wiggle just slightly when jiggled), about 50 - 60 minutes.**
• Carefully remove from water bath (roasting pan with water) and set on wire rack to cool for 1 hour. Transfer to fridge and let chill 4 hours.
• Run a sharp knife around the flan right up next to the pan, then place a large rimmed serving plate over the pan. While holding the plate in place, flip the flan to the opposite side and let it fall onto the plate.
• Slice and serve. Store in refrigerator.

BUTTERNUT SQUASH FLAN WITH PARMESAN SAGE SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour. Remove from oven and reduce oven temperature to 325°F. Cool squash to warm.
• Butter an 8- by 2-inch round cake pan. Line bottom with a round of parchment or wax paper and butter paper.
• Scoop flesh from squash, discarding skin, and purée in a food processor until smooth, about 45 seconds. Put 2 cups purée in a bowl, then whisk in whole eggs, 1 cup half-and-half, 2 tablespoons cheese, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper until combined.
• Pour squash mixture into cake pan and bake in a water bath until just set and a wooden pick or skewer comes out almost clean, 45 minutes to 1 hour. Remove from water bath and cool flan in pan on a rack 15 minutes. Invert a flat plate over flan, then invert flan onto plate and carefully remove parchment.
• Meanwhile, bring whole sage leaves and remaining cup half-and-half just to a simmer in a 1- to 2-quart heavy saucepan, then remove from heat and let steep, covered, 10 minutes.
• Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.
• Whisk yolks into half-and-half and cook over moderately low heat, stirring constantly with a wooden spoon, until sauce is thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 4 minutes (do not let boil).
• Immediately pour sauce through a fine-mesh sieve into a bowl, then add remaining 1/2 cup cheese and chopped sage, stirring until cheese is melted. Stir in 1/4 teaspoon salt and 1/2 teaspoon pepper.
• Cut flan into wedges with a thin knife, wiping knife clean after each slice. Serve flan with sauce.

BUTTERNUT SQUASH CREME FLAN WITH CARAMEL SAUCE

Steps:

• Bring 1/2 cup sugar & 1/4 cup water to a boil, swirling until it turn a rich tea bown.
• Pour browned sugar mixture into 1 quart casserole or individual molds.
• Puree the mashed squash, using a blender,.
• Beat eggs & yolks then beat in to brownsugar, salt,spices & squash.
• Bring milk & cream to a boil and add in a stream, very slowly to egg-squash mix. Beating all the time.
• Pour mixtgure into the carmel-lined mold and place in a deep large pan.pour boiling water halfway to pan sides,bake 50 minute ( or until skewere comes out clean),in a preheated 325 degree oven.
• Remove mold from water and chill for 3 hours.
• To unmold; run a knife around the ege and dip bottom of mold in hot water, turn molds upside down on serving plate.

BUTTERNUT SQUASH FLAN

Steps:

• Preheat oven to 350° F. Line large-rimmed baking sheet with parchment paper or nonstick liner.
• Place squash cut-side down on baking sheet and roast until completely tender when pierced with knife, 40 to 50 minutes. When cool enough to handle, scoop out flesh, discarding skin, and measure 1 1/2 cups into food processor. (Reserve remainder for another use.)
• Scrape squash flesh from its skin, place 1 1/2 cups in food processor, and set aside.
• In double boiler or metal bowl, pour warm milk over pan of simmering water until until steaming, add to squash in processor and purée until very smooth, 1 to 3 minutes. Add egg whites, eggs, maple syrup, vanilla, ginger, cinnamon, nutmeg, cloves and process until smooth, about 30 seconds to 1 minute.
• Divide batter evenly among 18 (3-ounce) or 9 (5-ounce) ramekins or custard cups. Place ramekins in large roasting pan and add enough hot water to pan to come halfway up sides of ramekins. Cover entire pan with foil and bake until flans are set in the middle, 22 to 25 minutes for 3-ounce ramekins or 32 to 35 minutes for 5-ounce ramekins.
• Transfer roasting pan to cooling rack and let flans rest in water, uncovered, until room temperature, then remove ramekins from water and refrigerate until thoroughly chilled, about 3 hours.
• Serve flans in ramekins, or slide flexible knife around side of each ramekin, pulling up slightly from bottom to break seal, then cover with dessert plate and invert to unmold. Garnish with fruit and mint sprigs and serve.

BUTTERNUT SQUASH FLAN

Steps:

• Melt butter and cooked onion on medium heat until golden brown and caramelized.
• Warm up the milk and dissolve the bouillon cube in it.
• Boil the milk and add the cornstarch previously dissolved in a ¼ cup of cold milk.
• Stir and cook for 3 minutes.
• Remove from heat and add the onion, Parmesan cheese, chopped ham and squash puree.
• Mix well and let it come to room temperature.
• Meanwhile beat eggs, with pepper and nutmeg.
• Add eggs to previous mixture.
• Spray 8 small flan moulds (or Ramequins) with vegetable oil and fill with the mix, leaving ½ inch from the border.
• Cook in a 350 oven in a water bath for 30 to 40 minutes.
• Remove from oven, let sit for a few minutes and remove flans by inverting them.

BUTTERNUT SQUASH FLAN WITH PARMESAN SAGE SAUCE

Steps:

• You will also need an instant read or candy thermometer.
• Put oven rack in middle position and preheat oven to 400°F; Roast squash, cut sides down in a lightly oiled shallow baking dish until neck is tender, about 1 hour; remove from oven and reduce oven temperature to 325°F; Cool squash to warm.
• Butter an 8-by-2-inch round cake pan; line with bottom with parchment or wax paper and butter paper.
• Scoop flesh from squash, discard skin, and puree in a food processor until smooth, about 45 seconds: Put 2 cups puree into bowl, then whisk in whole eggs, 1 cup half and half, 2 tablespoons cheese, 1 1/4 teaspoons salt and 1/2 teaspoon black pepper until combined.
• Pour squash mixture into cake pan and bake in a water bath until just set and a wooden tooth pick comes out almost clean, 45 minutes to 1 hour; remove from water and cool flan on rack 15 minutes, invert a flat plate over flan, then invert flan onto plate and carefully remove parchment paper.
• Meanwhile, bring whole sage leaves and remaining cup of half and half just to simmer in a 1-to 2-quart heavy saucepan, then remove from heat and let steep, covered 10 minutes; Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.
• Whisk yolks into half and half and cook over moderately low heat, stirring constantly with a wooden spoon, until sauce is thick enough to coat back of spoon and register 170 to 175 degrees on thermometer, about 4 minutes (DO-NOT let boil).
• Immediately pour sauce through a fine sieve into a bowl, then add remaining 1/2 cup cheese and chopped sage, stirring until cheese is melted, stir in 1/4 teaspoon salt and 1/2 teaspoon pepper.
• Cut flan into wedges with a thin knife, wiping knife clean after each slice; Serve flan with sauce.