Fall is in full swing! – and you know what that means: crisp autumn air, colorful scattered leaves and PUMPKIN RECIPES! Pumpkin flan, for example!
I love cooking with pumpkins -the crggier and homely-er, the better. Pumkin is packed with nutrients and has such a comforting, rich flavor. More good news: this year’s pumpkin crop is reported to be a great one – meaning great prices for us all! It is one of the most versatile foods. Pumpkin uses . . . let us count the ways! You can use it roasted, pureed, grated, baked. You can use it in sweet recipes – bake it in cheesecakes, cookies, and the iconic beloved American Pumpkin Bread. You can use it in savory recipes – puree it in polenta, chunk it and roast it, cube it and use it in soups and stews and curries. Check out some of our very own FFF pumpkin recipes: Pumpkin Risotto, Cheesy Pumpkin Polenta, Pumpkin Stew in a Pumpkin, and my personal all-time favorite pumpkin recipe (so far): Pumpkin Parmesan Sauce.
This flan is so creamy and comforting. I strained it to give it a nice custard-like texture, but you could go rustic and easy and leave some pumpkin bits in the mix.
I added a little pumpkin seed brittle for a nice crunchy garnish. Yum!
Happy Fall Everyone!
PUMPKIN FLAN WITH PEPITA BRITTLE GARNISH
1 cup sugar
1/2 cup water
3/4 cup toasted hulled pumpkin seeds (“pepitas”)
1/2 teaspoon smoked paprika
Line a baking sheet with non-stick foil or parchment paper sprayed with oil. In a small saucepan, heat sugar and water to a boil over medium high heat. Boil, swirling pan occasionally, for 8 to 10 minutes, until color is deep golden brown. Stir in seeds and paprika. Pour into lined baking sheet. Let cool. Break into small pieces.
3/4 cup sugar
1/4 cup water
In a small saucepan, heat sugar and water to a boil over medium high heat. Boil, swirling pan occasionally, for 8 to 10 minutes, until color is deep golden brown. Pour into 1 1/2 quart souffle dish. Let cool.
2 cups half and half
1 cup pumpkin puree
2 teaspoons pumpkin pie spice (or a combination of cinnamon, allspice, ginger and nutmeg)
1/2 teaspoon chile powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
6 large eggs
3/4 cup sugar
2 teaspoons vanilla extract
Preheat oven to 350 degrees.
In a saucepan, whisk together the half and half, pumpkin puree, spices and salt. Bring to a simmer and simmer for about 2 minutes, until thickened, whisking frequently.Strain the mixture through a fine mesh strainer. There should be about 1/2 cup of solids to discard.
IN a bowl, beat eggs, sugar and vanilla together. Slowly whisk in hot liquid mixture.
Pour into souffle dish on top of caramel. Place souffle dish in a large roasting pan and add hot water to roasting pan to half way up the souffle dish. Bake for 70 to 80 minutes, until set in center and knife comes out clean.
Refrigerate for at least 2 hours. Invert onto serving platter and garnish with broken pepita brittle.
Other fab pumpkin desserts:
Pumpkin Ice Cream, Dinner and Dessert
Pumpkin Mousse Roll, My Columbian Recipes
Pumpkin Moon Cake, Edible Antics
White Chocolate Pumpkin Topped Blondies, Culinary Concoctions
Sugar Free Pumpkin Cheesecake, Kalyn’s Kitchen
Pumpkin Bread Pudding, Food Blogga
Roasted Pumpkin Pie, Chez Us
Pumpkin Pie Swirled Brownie Tart, Picky Palate
Pumpkin Cardamom Crackle Pudding, Streaming Gourmet
Pumpkin Chocolate Chip Cookies, My Baking Obsession
Pumpkin Roll, One Perfect Bite
Pumpkin Chocolate Chip Bread, Barbara Bakes
— posted by Donna