Kabocha Flan Recipe By Tasty Recipes

KABOCHA FLAN RECIPE BY TASTY

Steps:

• Preheat the oven to 320°F (160°C).
• Make the caramel: In a small pan, combine the sugar and water. Without stirring or shaking the pan, cover with a lid and bring to a simmer over medium heat. Cook until the sugar crystals have dissolved, 3-5 minutes. Remove the lid and continue cooking until the color starts to change, about 5 minutes more. When the caramel reaches a golden brown color, remove the pan from the heat. Immediately pour the caramel into a 9-inch (22 cm) deep-dish pie dish and carefully swirl the dish around to coat the entire bottom. Set aside to cool completely.
• Make the kabocha flan: Add the kabocha squash to a medium heatproof bowl lined with a paper towel. Cover with plastic wrap and microwave for 3-4 minutes, until tender. Set aside.
• In a separate medium bowl, whisk together the eggs, egg yolks, and sugar. Add the milk, heavy cream, and vanilla, and whisk until well combined.
• Transfer the squash and egg mixture to a blender and blend until completely smooth.
• Pour the kabocha mixture into the pie dish with the caramel.
• Lay a dish towel in a large roasting pan - this will help prevent the pie dish from moving around. Place the pie dish in the pan, then carefully pour in the boiling water until it comes about halfway up the sides of the dish, taking care not to splash any water into the flan.
• Bake for 30-35 minutes, until the center is just set to the touch but still jiggly. A thermometer inserted in the center should read 175°F (80°C).
• Remove the flan from the water bath, and let cool to room temperature before chilling overnight in the refrigerator.
• hen ready to serve, gently run a knife around the edges of the pie dish to loosen the flan. Set a rimmed plate or serving dish on top of the pie dish, then carefully and quickly flip the flan onto the plate. Slice and serve.
• Enjoy!

LECHE FLAN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Heat a medium skillet over medium-low heat. Add the granulated sugar and cook, stirring occasionally, until the sugar melts into an amber-colored caramel, 5-6 minutes. Reduce the heat to low and stir until the sugar is fully melted. Remove the pan from the heat and carefully pour the caramel into a 9 x 5-inch (22x12 cm) loaf pan. Let the caramel cool for 5 minutes while you make the custard.
• Add the egg yolks and condensed milk to a large bowl and whisk to combine, then add the evaporated milk and lemon extract and whisk to incorporate.
• Pour the custard into the pan with the caramel. Cover the pan with foil.
• Set the loaf pan in a 9 x 13-inch (22x33 cm) baking dish and carefully pour the boiling water into the baking dish, taking care not to splash any into the flan.
• Carefully transfer to the oven and bake for 35-40 minutes, until the flan is fully set.
• Remove the flan from the oven, lift the loaf pan from the water bath, and let cool to room temperature, then refrigerate for overnight.
• When ready to serve, run a knife around the edges of the pan to loosen the flan, then invert onto a platter, slice, and serve.
• Enjoy!