Caramel coated pumpkin flan is a delightful dessert that combines the rich, creamy texture of flan with the sweet and slightly smoky flavor of caramel. This classic dish is perfect for special occasions or as a simple treat to enjoy at home. With its smooth custard filling and perfectly caramelized top, caramel coated pumpkin flan is sure to impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
CARAMEL-COATED PUMPKIN FLAN
Categories Milk/Cream Egg Dessert Bake Thanksgiving Spirit Pumpkin Fall Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F. Combine 1 cup sugar and 1/3 cup water in small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes. Immediately pour caramel into 7- to 8-cup soufflé dish (7 1/2x3 1/2 inches), tilting and rotating dish to coat bottom and 2 inches up sides thickly. Place dish in 13x9x2-inch metal baking pan.
- Whisk pumpkin, condensed milk, sugar, and spices in large bowl to blend. Whisk in eggs and yolks, then cream and vanilla. Pour custard into prepared dish. Pour enough hot water into baking pan to come 1 1/2 inches up sides of dish.
- Bake flan until deep brown on top and firmly set in center and blade of small sharp knife inserted into center comes out clean, about 2 hours 10 minutes. Remove flan from water; cool 1 hour. Refrigerate uncovered until very cold, at least 6 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
- Cut around flan to loosen. Place platter on flan dish. Holding platter and flan dish together, invert, allowing flan to settle onto platter. Scrape out any caramel syrup remaining in dish and drizzle over flan. Surround flan with frosted grapes. Cut flan into wedges; serve with grapes.
DARK CHOCOLATE FLAN WITH PUMPKINSEED PRALINE
A light and fluffy flan seasoned with chile, cinnamon and anise, and topped with a filigree of pepita praline (just hulled pumpkinseeds mixed with caramel). This is dinner party pudding at its zenith.
Provided by Melissa Clark
Categories snack, dessert
Time 6h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. On a rimmed baking sheet lined with nonstick liner, buttered parchment or waxed paper, spread pepitas close together in a single layer.
- In a medium saucepan over medium heat, combine 1 cup sugar and 6 tablespoons water. Bring to a simmer, stirring only until sugar is dissolved. Continue to cook, tilting pan occasionally to distribute heat evenly, until a caramel of a deep amber color forms, about 15 minutes.
- Working quickly (before caramel cools and hardens), pour half the hot caramel into a 9-inch loaf pan, tilting pan to coat bottom and a bit of the sides. Pour remaining caramel over pepitas, using an offset spatula to help spread caramel if necessary. Let both pans cool completely. When pepita praline is cool, break into 2-inch pieces.
- Meanwhile, in a large saucepan, combine milk, cream, chili powder, cinnamon, peppercorns and star anise. Bring to a simmer over high heat; reduce to medium and simmer 5 minutes. Let stand, off heat, 15 minutes. Return to a simmer, turn off heat and whisk in chocolate until smooth.
- In a bowl, whisk eggs, remaining 1/3 cup sugar and the salt together. Whisking constantly, slowly pour hot chocolate mixture into eggs until fully combined. Pour custard through a fine sieve into caramel-coated loaf pan. Place loaf pan in a deep roasting pan. Add 2 inches hot tap water to roasting pan. Cover roasting pan tightly with foil; prick foil all over with a fork.
- Carefully transfer pan to oven. Bake until flan is lightly set but still jiggles when shaken (lifting foil to check), about 1 1/2 hours. Transfer loaf pan to a wire rack to cool to room temperature. Refrigerate flan at least 4 hours or overnight.
- To serve, run an offset spatula along sides of pan to gently release it. Turn onto a serving platter and top with pepita praline; serve in slices.
CREAMY CARAMEL FLAN
This recipe is a cross between egg custard and cheesecake. Rich and delicious.
Provided by Jo Poynor
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 8h
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
- In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 41 g, Cholesterol 141.9 mg, Fat 16.6 g, Protein 10.5 g, SaturatedFat 9.6 g, Sodium 191.2 mg, Sugar 40.4 g
CARAMEL PUMPKIN PUDDING (FLAN)
This is like a flan or creme brulee. In my family it is known that we no longer will accept pumpkin pie for Thanksgiving as this is 100 times better!!! Decadent, rich and oh soooo good! Will keep refrigerated for up to 2 days (but you'll eat it all before then!)
Provided by flower7
Categories Dessert
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Melt sugar and water in a small saucepan over medium heat, stirring once to help dissolve the sugar. Bring to a boil over medium-high heat, swirling the sugar around in the pan (DO NOT stir) until sugar turns mahogany, about 5 minutes.
- **Watch carefully as it can go from perfect to burnt quickly!**.
- Pour caramel very carefully into a 2 quart (8 cup) round glass baking dish or souffle dish, swirling to coat dish with caramel. Set aside to cool and harden.
- Beat eggs with an electric mixer on low speed (or whisk) until frothy. Mix in pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, flour, salt, butter and brandy. On low speed, slowly beat in 2 cups whipping cream. Pour mixture into caramel-coated dish.
- Bake, uncovered, in a water bath (place baking dish inside a larger pan which is filled half full with boiling water). Bake for 1 hour & 40 minutes until a cake tester inserted near the center comes out almost clean (a little custard stuck to the tester will ensure a creamy texture). When done, the pudding will jiggle a bit and the top will be puffed up. Remove from the water and cool to room temperature.
- Before serving, run a knife around the edge and invert onto a rimmed serving platter (some caramel will remain in the dish). Serve at room temperature with additional whipped cream (if desired).
Nutrition Facts : Calories 430.5, Fat 25.4, SaturatedFat 15.2, Cholesterol 164.6, Sodium 347, Carbohydrate 47.8, Fiber 0.6, Sugar 40.6, Protein 4.4
PUMPKIN FLAN
If pumpkin pie married caramel custard, their offspring would look like this pumpkin flan. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.
- In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.
- Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.
CARAMEL-GLAZED FLAN
This is a reduced-fat version of this delicious Spanish origin dessert. I made it this way and my family did not notice the difference with the original fatty version. Good point!
Provided by Mogirimi
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely.
- In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in preheated oven 1 hour, until center is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight.
- To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 59.5 g, Cholesterol 60 mg, Fat 3.7 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 113.8 mg, Sugar 59.3 g
PUMPKIN FLAN WITH CARAMEL ANISE SAUCE
I'm not a pumpkin fanatic, but this flan is really delicious. I think this came from Cuisine or Bon Appetit. This recipe takes time and cooking times doesn't count refrigeration time, but it is worth the extra effort.
Provided by AmyZoe
Categories Dessert
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350. Combine granulated sugar and water in a small heavy saucepan and cook over medium heat 8 minutes or until golden, stirring gently.
- Immediately stir in anise extract.
- Place in a 6 1/2 cup metal ring mold coated with cooking spray, tipping quickly until caramelized sugar coats bottom of pan. Set aside.
- Combine pumpkin puree and brown sugar in a blender or food processor and process until smooth.
- Add cornstarch. salt, cardamom, eggs, allspice, and egg white and process until smooth.
- Add milk, rum, and vanilla and process until smooth.
- Pour into mold and cover with foil.
- Place mold in a 13x9" baking pan and add hot water to pan to a depth of 1 inch.
- Bake flan at 350°F for 1 hour or until a knife inserted in center comes out clean.
- Remove mold from pan and cool, uncovered, on a wire rack.
- Cover and chill at least 3 hours.
- Loosen edges of flan with knife or spatula.
- Place a plate upside down on top of mold.
- Invert flan onto plate.
- Drizzle remaining caramelized syrup over flan and garnish with star anise.
Nutrition Facts : Calories 236.7, Fat 3.2, SaturatedFat 1.5, Cholesterol 76.2, Sodium 157.5, Carbohydrate 43, Fiber 0.3, Sugar 35.1, Protein 4.4
Tips:
- Make sure to use a heavy-bottomed saucepan when making the caramel to prevent it from burning.
- Use a wooden spoon or spatula to stir the caramel, as metal utensils can cause the sugar to crystallize.
- Cook the caramel until it reaches a deep amber color, but do not let it burn.
- Once the caramel is cooked, immediately pour it into the prepared flan dish and tilt the dish to coat the bottom and sides evenly.
- Allow the caramel to cool and harden before adding the custard mixture.
- When making the custard mixture, whisk the eggs and sugar together until they are light and fluffy.
- Gradually whisk in the milk and cream until well combined.
- Strain the custard mixture through a fine-mesh sieve to remove any lumps.
- Pour the custard mixture into the prepared flan dish.
- Bake the flan in a preheated water bath until it is set.
- Allow the flan to cool completely before refrigerating.
- When ready to serve, run a knife around the edge of the flan and invert it onto a serving plate.
Conclusion:
Caramel-coated pumpkin flan is a delicious and elegant dessert that is perfect for any occasion. With its rich, creamy custard center and its smooth, caramel coating, this flan is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give caramel-coated pumpkin flan a try. You won't be disappointed.
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