Hello, I’m Joana. Today, I will show you a way to prepare caramel pumpkin flan recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Caramel Pumpkin Flan Recipe
Caramel Pumpkin Flan is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Caramel Pumpkin Flan is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have caramel pumpkin flan using 19 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Caramel Pumpkin Flan:
- Prepare Pumkin Flan
- Prepare 4 each eggs (extra large)
- Get 4 each egg yolks (from extra large eggs)
- Make ready 1 cup sugar (brown, packed)
- Prepare 1/2 tsp vanilla extract
- Make ready 1 cup milk (whole)
- Make ready 1 cup cream
- Prepare 1 cup pumkin puree (flesh from 1/2 small pumpkin)
- Get 1/2 tsp cinnamon
- Prepare 1/8 tsp nutmeg
- Take 1/8 tsp allspice
- Prepare 1/8 tsp ground clove
- Get 1/8 tsp orange zest
- Prepare 1 pinch salt
- Make ready Caramel
- Prepare 1/2 cup water
- Get 1 cup sugar
- Prepare 3 each drops of lemon juice (light squeeze from half a lemon)
- Make ready 3 tbsp pepitas (roasted salted hulled pumpkin seeds)
Instructions to make Caramel Pumpkin Flan:
- Combine cinnamon, nutmeg, allspice and orange zest with pumpkin puree.
- In a sauce pan, start to heat the milk and cream, but do not bring to a boil.
- Whisk together the eggs and egg yolks in a large bowl. Once the milk is warm, remove from heat slowly add to egg mixture, whisking continuously.
- Once incorporated, add the brown sugar, pinch of salt and vanilla and whisk until dissolved.
- Pour through a mesh strainer into another container that can hold the pumpkin puree as well and be refrigerated.
- Whisk to combine the spiced pumpkin puree with the egg mixture and chill at least 3 hours.
- Add 1 cup sugar and then 1/4 cup water to a sauce pan. Heat until the sugar dissolves then add lemon juice.
- Continue to heat, swirling the pan to cook evenly without stirring.
- Once mixture is a deep amber color, remove from heat and slowly add the remaining 1/4 cup water. The caramel mixture will bubble up. Using a heatproof spoon, stir to combine.
- Pour the caramel into the ramekins, allow to cool and chill until caramel has set.
- Divide the chilled custard into the ramekins and place in large roasting pan with at least 2 sides.
- Pour enough warm water into the pan to reach halfway up the ramekins and cover tightly with aluminum foil.
- Bake at 325°F for 30 to 35 minutes or until the edges are clearly set, but center slightly liquid.
- Remove from roasting pan and allow to cool on wire racks.
- Once cooled, cover and return to refrigerator to chill.
- When ready to serve, invert onto serving plate, drizzle any extra caramel over the flan and sprinkle with pepitas.
So that is going to wrap it up for this special dish caramel pumpkin flan recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
