Pumpkin Flan

Pumpkin Flan
Photo by www.chow.com

Ingredients

  • 1 cup water
  • ¼ cup lemon juice
  • 2 cups granulated sugar
  • For the caramel::
  • 1/8 teaspoon salt
  • 1 vanilla pod, split lengthwise and scraped
  • 1 cup granulated sugar
  • + 12 more ingredients
    • 1 cup whole milk
    • 1 ½ cups heavy cream
    • 3 large whole eggs
    • 7 large egg yolks
    • For the flan base::
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon ground mace
    • 1/8 teaspoon ground allspice
    • 1/8 teaspoon ground nutmeg
    • ¼ cup unsalted butter, melted1 tablespoon ground cinnamon
    • 1 pound calabaza pumpkin, peeled and diced into 1-inch pieces; or 1 (15-ounce) can pumpkin purée
    • For the pumpkin::

For the pumpkin: Heat oven to 325°F. In a large mixing bowl, combine the calabaza, butter, and spices. Turn onto a baking sheet and cook until the calabaza is fork tender, about 20 minutes. Purée the calabaza mixture and set aside. (If using the canned pumpkin, combine all the ingredients i...

View full recipe at Chow

Comments

Variations on Pumpkin Flan

  • Pumpkin Flan
    • 1 cup low-fat milk
    • Pinch ground allspice
    • 1 teaspoon vanilla extract
    • 1/4 cup water
    • 2/3 cup sugar
    • 3 eggs
    • 3/4 cup canned solid-pack pumpkin
    • +1 other ingredients
  • Pumpkin Flan
    • 1 cup water
    • 1/4 cup lemon juice
    • 2 cups granulated sugar
    • For the caramel::
    • 1/8 teaspoon salt
    • 1 vanilla pod, split lengthwise and scraped
    • +12 other ingredients


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