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 FLAN
I make this fun pumpkin dessert every year for Halloween in my pumpkin-shaped baking dish. You can, of course, make it in regular ramekins for a non-seasonal dessert.
Provided by eloline
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a tart pan on a baking sheet.
- Combine silken tofu, pumpkin puree, applesauce, cornstarch, eggs, maple syrup, vanilla extract, pumpkin pie spice, and food coloring in a bowl. Puree using a stick blender until smooth. Pour batter into the tart pan, filling only halfway.
- Bake in the preheated oven until flan has set, about 25 minutes. Remove from oven and cool completely before inverting onto a serving plate.
- Place chocolate in a metal bowl. Heat cream, honey, and butter in a small saucepan until almost boiling and pour over chocolate. Leave for 1 minute, then stir well until chocolate has melted. Transfer chocolate ganache to a piping bag fitted with a small tip and decorate pumpkin flan. Refrigerate until serving.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 16.1 g, Cholesterol 54.3 mg, Fat 6.5 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 67.8 mg, Sugar 6.8 g
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.
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PUMPKIN CREAM CHEESE FLAN - AIDA'S KITCHEN
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Cuisine Puerto RicanTotal Time 1 hr 27 minsCategory DessertsCalories 278 per serving
- Add 1 cup of sugar in a 9-inch round baking pan over low heat. Melt sugar until it is completely caramelized and turns to a golden brown color.
- Swirl the caramel, holding pan with both hands (oven gloves on), to coat the bottom and the sides of the baking pan. Set aside to cool.
- Heat oven to 350°F. In an electric blender, add the remaining ingredients and blend all the ingredients at high speed.
- Place the baking pan with caramelized sugar inside another larger baking pan (oven pancake pan with handles). Pour 1½ to 2 cups of water in between both baking pans.
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