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Pumpkin flan

Pumpkin flan

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As if I hadn't discovered enough to make from a pumpkin ... eh, now I've found the perfect dessert, especially for those who look at calories. The recipe (only slightly adapted) belongs to Princess Sofia and is published in the Royal Cookbook.

  • 500 gr diced fresh pumpkin kernels (I used frozen)
  • 3 eggs
  • 5 tablespoons sugar (recipe requires 7 brown sugar)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Kotanyi ginger powder
  • 1/4 teaspoon nutmeg
  • 200 ml of milk
  • 25 gr butter
  • a little salt

Servings: 1

Preparation time: less than 90 minutes


Put the pumpkin in a saucepan with a little water and a pinch of salt. Cover and cook for about 15 minutes or until the pumpkin is soft. I put some water and there was no need to drain it.

When it has cooled, make the puree pumpkin.

Beat eggs, sugar, cinnamon, nutmeg, ginger and milk in a bowl. Add the pumpkin puree and mix.

Grease a baking tin with butter, I used a cake. Add the composition and put in the preheated oven.

Hold for about 40 minutes or until the middle no longer plays if the shape is shaken.

Allow to cool. It can be served with whipped cream if you are not on a diet!

Almond flan

Today's recipe is a simple and very rich dessert, a almond flan. With only 5 ingredients we will be able to enjoy a delicious dessert, which is very easy to prepare.

What will last the longest of this preparation will be the cooking, which we will perform at water bath in oven. You can prepare the recipe in a large mold or in individual molds. Depending on this and the oven, the cooking time will vary.

It is normal that after cooking there are 2 layers, 1 with custard and below another layer of custard with denser almonds. It is normal due to the different density of the almonds and the rest of the ingredients.

Before serving, it will have to be left in the fridge so that it is well placed and fresh, and at dessert time you just have to take it out to enjoy it. You can eat it alone or accompanied, some of the side dishes we like the most at home are cream, ice cream, a few strawberries or even a little compote or fruit jam.

How To Make caramel for flan

There are two methods to making caramel for flan:

There is a dry method, which is just adding sugar and the wet method, which includes adding a little bit of water.

Dry method for making flan-

Warm sugar over medium low, and swirl the pot (no spoons here) every so often as the sugar melts. Continue to cook until the caramel sauce is a beautiful amber hue.

DO NOT LET SUGAR BURN! If it burns, it will be bitter. Start over in a new pot if it burns.

Wet method for making flan-

Warm sugar and water (mix it well) over medium heat, and swirl it occasionally until it reaches a beautiful amber color.

I like to add a pinch of ground cinnamon and swirl well to combine.

Pour caramel over a dry baking dish or dry ramekins. Let caramel cool and set for about ten minutes before pouring into the pumpkin flan mixture.

Place the unbaked flan over a larger and deep pan for a water bath.

Quick tip: I personally pull the baking rack out, place the large pan on the rack, add the flan to the center of the large pan and CAREFULLY pour hot water into the large pan.

This is what's called an agua de maria (water of Maria) aka water bath.

Bake whole flan for 55-60 minutes or ramekins for 45-50 minutes, or until the center of the flan is set and the flan is firm, yet jiggly.

Once the flan has baked through, place flan on a cooling rack until room temperature. Transfer flan into a refrigerator for 4 hours.

After four hours, loosen the flan by running a knife around the edge of the flan.

Take a plate that is larger than the flan, place it over the flan, and flip it over. Do this quick so there's not a huge mess.

Drizzle any remaining caramel over the flan. Quickly pour water over the pan for easier cleaning.

Related Video

I make this recipe every year for Thanksgiving and itâ & # x20AC; & # x2122; s always a big hit. I like to & quotburn & quot the caramel to a deep amber. The contrasting flavors of bitter and sweet are fantastic. This keeps well in the refrigerator so itâ & # x20AC; & # x2122; s great to make well ahead of the big day. Then turn it over into a large plate with a rim to keep in the caramel from oozing everywhere.

I made this for Thanksgiving. It was a lot of work for something that turned out good but not amazing. It was the first time I & # x27ve made flan so maybe that was part of the problem.

This is a wonderful fall dessert. A cross between pumpkin pie and pumpkin cheesecake! Easy to put together, can be made a few days in advance, and everyone loves it! I will make it again and again!

I made this back in 2003 when the recipe came out and have been making it every Thanksgiving since! My husbandâ & # x20AC; & # x2122; s family is Cuban and the LOVED it !! Itâ & # x20AC; & # x2122; s a great alternative to pumpking pie and is actually better to make it a day or two in advance because it tastes better after setting for a day or two. I have taught my stepdaughter to make it and this year my daughter is going to learn. I make mine in a metal bundt pan and it comes out perfect!

Very good recipe - i made the flan in a tin I have for making flan (bought it overseas) and one suggestion if you are short in time use the pressure cooker for 15 minutes and your flan will be ready, saves time and energy.

I make flan a lot, but obviously something went wrong as there was no caramel sauce when I served this. Maybe I should have doubled the caramel. The response was & quotpumpkin pie without the crust & quot as others have noted. Yummy taste and texture. I served with vanilla whipped cream and toasted pecans. I didnâ & # x20AC; & # x2122; t find this time conusming at all. FYI - for the cook that cracked her souffle dish - I always place the baking dish in the oven as it pre-heats before I pour in the hot caramel.

I & # x27m not a pumpkin flan, but my family and coworkers LOVE this! Itâ & # x20AC; & # x2122; s very easy to make, which is another plus.

I made this recipe back in & # x2703 for Thanksgiving it did not even last, the flan was gone in 60 seconds. If I had known it was going to be this good I would have made 3 feet. My family wanted the recipe write then and NOW!

I love this recipe! I served it for a Halloween dinner party. I made it in custard cups for individual servings which looked very pretty. I found it tasted great the first day but amazing the second.

I have made this 3 times in the last 2 months and at each time, received raves from my guests. This recipe goes into my favorite family recipes file.

We loved this dish! We made it for our Thanksgiving feast. It is more like Pumpkin Cream Pie than Flan but thatâ & # x20AC; & # x2122; s ok! I love pumpkin cream! Much better than your standard pumpkin pie! YUM YUM

Itâ & # x20AC; & # x2122; s just like pumpkin pie filling without the crust but not like flan at all. I was disappointed and thought it was a little gross because it was way too fluffy but my family loved it.

Disappointing, tasted and had the texture of a crustless pumpkin pie, not a pumpkin flavored flan

I cracked my Souffle dish with hot caramel. Used deep dish pie metal pie pan instead. Worked fine. Yes it seemed more like pumpkin pie texture than flan. Better than my usual pie recipe.

I was disappointed that this didn & # x27t have the consistency of a traditional flan. I & # x27m wondering if this recipe is supposed to have the texture of pumpkin pie, or if there is something wrong with my oven.

This recipe is amazing. I totally agree that I will never make pumpkin pie again - I never eat the crust anyway. I prepared it exactly as written using regular old grocery store spices and it was perfect. My son tasted the batter before it went in the dish and exclaimed & quotI could drink this! & Quot This is now a permanent addition to my holiday menus!

Excellent alternative to pumpkin pie. BTW-I live in NJ and never paid $ 8 for ground cloves. Ever hear of McCormick?

I also made this for Thanksgiving. Everyone loved it! The next morning my Step-Father said it was & # x27fabulous & # x27 & amp I have never heard him use the word fabulous! I made it exactly as it is in the recipe except that I forgot the cloves. I would agree, itâ & # x20AC; & # x2122; s just fine without them. It was not difficult, but time consuming. I also made the frosted grapes, which I thought might be viewed as a little silly, but gathered compliments as well. We served with crumbled sugar cookies & real whipped cream. Yum. My boyfriend is still talking about the leftovers. Perfect for Thanksgiving.

I made this recipe for Thanksgiving, and it was absolutely delicious! But, I have to say, I baked it in a special container that I have for flans, which looks a little like a cookie tin: I pour the contents in there, cover it with its lid, and bake it in a water bath until set. It does not look crunchy on top, but rather smooth, and then you unmold it the next day onto a platter with its own caramel sauce: simply perfect!

This was, by far, the simplest flan recipe I have ever tried. The flavor was awesome. Everyone at the Thanksgiving table raved. I did individual flans and the recipe yielded 8 servings. The only complaint I have is the price of ground cloves in NJ. The recipe only calls for 1/4 tsp. The smallest container of ground cloves cost me $ 8. I did it both ways, once with and ince without the cloves, and you could barely tell the difference. If you have no other use for ground cloves you can go without for this recipe.

This desert is a perfect alternative to pumpkin pie for all the relatives who are watching their weight. It eliminates the high fat crust while maintaining the classic essence of pumpkin pie. Once you make this, you will never make a pie for thanksgiving again.

This was absolutely delicious, and a big hit for Thanksgiving dinner. I made it 2 days ahead of time, and cooked it at 350 degrees, as this is the temperature my other flan recipes call for. I also only used 1 and 1/2 cinnamon, and 1/2 tsp. ginger. This recipe is a keeper!

This recipe is wonderful for the holidays. Not only is it delicious, but, you should make it days ahead. Several of my guests wanted the recipe - including one who has owned several restaurants.

This was a very disappointing recipe. Flavor and texture was just great - for pumpkin pie. But it just doesn & # x27t have the consistecy of a good flan. Better off pouring the filling into a crust.

Good but basically tastes like a pumpkin pie without the crust. Iâ & # x20AC; & # x2122; ve been making flan for years. I learned recipe from a French Chef. I took that recipe and substituted some of the cream with pumpkin. Much better and lighter pumpkin taste.

What to do with all the pumpkins?

Honestly, it wasn’t that much all of the sudden to decide on the recipe. As every autumn, I’m stacked with delicious pumpkins. My sweet grandma grows them in her garden. When I have the time, I make the kitchen orange all over - cutting the pumpkins, baking them, and then processing in the blender.

So I end up with all this fresh pumpkin puree. I cook some pumpkin broccoli soup. I feed half of the extended family with it. But I've still go the puree. Well, the Low carb pumpkin pie is delicious, I should make some. And maybe, just maybe I will have the time for the weekend to bake our favorite - Keto pumpkin cheesecake. But I've still got some leftover puree. Well, I will freeze it in batches but I feel the urge to use it while it’s fresh!

Being home too much these days, at least I feel like creating something new, instead of baking the same ol'pie. So what else pumpkin something is out there? Pumpkin flan! Admittedly, I've also been a bit inclined towards making pumpkin cr & egraveme br & ucircl & eacutee but then decided to go for Keto pumpkin flan. The two desserts don't differ much if you think about it.

Pumpkin Cream Cheese Flan

Flan is a custard topped with a rich golden caramel sauce. The two main ingredients used in preparing all custards are milk and eggs. This dessert can be baked in the oven in a water bath (bain-marie) or steamed on top of the stove. There are many variations of flan in the Puerto Rican culture. In addition to our traditional flan (which is made with milk, eggs, sugar and vanilla), we also prepare flan with cream cheese, pumpkin, coconut or breadfruit.

The pumpkin cream cheese flan is made with West Indian Pumpkin & # 8211 a Caribbean pumpkin. Furthermore, the blend of pumpkin spices used in this recipe will enhance the pumpkin flavors to each slice of custard (flan)! Because I grow my own West Indian Pumpkins in the Midwest, I am able to prepare, package and freeze the pumpkin in large quantities for future use. Click on the link to learn How to Prepare and Package West Indian Pumpkin .

The West Indian Pumpkins are sold whole or in wedges at the Latin Markets. However, you can use butternut squash for this recipe if you are unable to purchase the West Indian Pumpkin.

A Little Bit of History!

Who created the custard (flan)? The Romans had domesticated chickens for the sole purpose of laying eggs. Due to a surplus of eggs, they consulted with the Greeks because they were known for their art of cooking. Therefore, the Greeks created the custard using just eggs and cream. The custard was not sweet but definitely a savory dish. As a result, the Greeks later added honey to the custard for a more pleasant sweet tasting experience. However, it was the Spaniards that invented the creamy custard made with caramelized sugar that is known today as & # 8220flan. & # 8221 They also introduced the & # 8220flan & # 8221 to Mexico, Central America, South America and the Caribbean.

Let’s Start Caramelizing the Sugar!

In a 9-inch baking pan (make sure the baking pan can be used on top of the stove), add 1 cup of sugar over low heat to caramelize the sugar.

Melt sugar until it is completely caramelized and turns into a golden brown color. Stir occasionally.

With both hands (oven gloves on), carefully swirl the caramel, coating the bottom and sides of the baking pan.

Place the baking pan on a rack to cool.

It's Time to Prepare the Pumpkin Mixture!

In an electric blender, add the evaporated milk, sweetened condensed milk, cream cheese, eggs and vanilla.

Continue adding to the electric blender the ground ginger, salt, allspice, cinnamon, ground cloves and ground nutmeg.

The last ingredient to add is the West Indian Pumpkin puree. Click on the link to learn How to Prepare and Package West Indian Pumpkin.

Beat at high speed until all the ingredients are well blended.

Now We are Ready to Bake the Custard (Flan)!

Heat oven to 350 ° F. Place the baking pan with caramelized sugar inside another larger baking pan (oven pancake pan with handles). Pour approximately 1½ & # 8211 2 cups of water in between both pans.

Now let & # 8217s pour the pumpkin mixture into the 9-inch baking pan. Bake for 1 hour or until the custard is cooked and the center of the custard is firm.

You can make two (2) pumpkin custards by using two 8½-inch baking pans or you can make one (1) pumpkin custard and prepare pumpkin pancakes with the leftover pumpkin mixture. The leftover pumpkin mixture should measure at least 2 cups. Mix 1 cup of flour and 2 teaspoons of baking powder to the pumpkin mixture to form the pancake batter. However, if you decide to make two custards, add 1 cup of sugar to each baking pan for the caramel.

Once the pumpkin custard is completely cooked, carefully (oven gloves on) remove the pumpkin custard from pancake oven pan. Let cool and refrigerate for at least 4 hours or overnight.

Final Instructions before Serving the Pumpkin Custard (Flan)!

When ready to serve, run a knife around the inside edges of the pan to loosen the custard. Cover baking pan with a large plate.

Invert pumpkin custard onto a large plate and gently lift the baking pan to release the custard. See video below!

Serve a slice of pumpkin cream cheese flan to your family or guests. The pumpkin spices will definitely add a burst of flavor to each slice of this delicious and creamy custard (flan) topped with a liquid caramel base!

Click on the button below to watch my YouTube video on How to Make Pumpkin Cream Cheese Custard (Flan)!

Recipe and Nutritional Facts

Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.

Pumpkin. 10 ideas for Meatless Monday

I think we have a passion for pumpkins here at Adelicii. When it was their time, we took care of the pumpkins, now it's the turn of the autumn pumpkins, which are not given so much attention. Unlike Americans who love them and cook them in the same way (leaf through The Great Pumpkin Recipes to get an idea).

With the thought that the pumpkin makes your day more beautiful, we took the Romanian blogs in search of some appetizing recipes that would convince us to love it more. With a click on the picture you get where you need to go.

Pumpkin super-antioxidant smoothie
de la Gourmandelle

You drink it for breakfast to ensure your energy for the rest of the day. The antioxidant properties of pumpkin are highlighted in this recipe with the help of about six other ingredients in the top 10 on the ORAC scale. Only good fall, when the immune system has to adapt to weather changes.

Risotto with pumpkin
by Cook under cover

If you haven't found a risotto recipe to your liking yet, give it a try. Look at the nice colors on the plate, I think you feel like someone is hugging you when you eat it. And it also has gorgonzola (maybe you remembered that I like it, if not, it means you don't read my articles, which isn't very nice).

Vegan quiche with pumpkin, spinach and leeks
from The Smart Cuisine

The Smart Cuisine says it's one of the most delicious recipes she's ever tried, and the pictures make me believe it. The combination with spinach, leeks, coriander and paprika sounds great.

Pumpkin pudding
from Anise with milk

A light pumpkin flan, with the smell of October, good and cold and warm. The recipe is from the Royal Cookbook of Princess Margaret of Romania, and Anason with milk has many other ideas with pumpkin, look for them on her blog.

Moroccan pumpkin and bean soup
via Bogdan Cioc / Love Food

I found a lot of pumpkin cream soup recipes, but pumpkin is worth more. With this bean soup and a bunch of spices, I think we're honoring them. It warms you up on cold days.

Bruschettas with pumpkin and cheese
from the Urban Flavors

Hot snacks that fill your kitchen with wonderful flavors. You can make many kinds of mozzarella, feta or Cheddar as in the recipe of the girls from Savori Urbane.

Pumpkin and cinnamon rolls
from Delicious

They are filled with pumpkin butter cream highlighted by vanilla, almonds, cinnamon, you know, sugar, spice and everything nice. They also have a drop of chocolate and nuts, meaning everything a dessert needs, which you can swallow while it's hot and fluffy.

Pumpkin pasta
of the Maya & # 8217s World

I'm paying attention to any new pasta recipe I can find, and that really delights me. Use a less sweet pumpkin, such as Patisson and don't be shy with spices, these pasta are good and spicy. You can also make them with meat on non-meatless days.

Sweet pumpkin tart
via Diva in the kitchen

I think it is on the list of favorites because it has condensed milk and crunchy dough. To try!

Stuffed pumpkin
by Adelicii

Did I test this on Curious Spoons two years ago, hmm? and I've been thinking about him ever since. The recipe contains meat, but you can remove it and the filling with apples, cranberries, couscous will certainly be just as appetizing.

Recipe Summary

  • Sugar cup sugar
  • ¼ cup water
  • Cooking spray
  • 1 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 (12-ounce) can evaporated fat-free milk
  • 1 (14-ounce) can low-fat sweetened condensed milk

Place sugar and 1/4 cup water in a medium, heavy saucepan over medium-low heat cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly. Continue cooking 7 minutes or until golden (do not stir). Immediately pour into a 9-inch round cake pan coated with cooking spray.

Place pumpkin, pumpkin pie spice, vanilla, eggs, and milks in a food processor process until smooth. Pour milk mixture over caramel in pan. Place pan in a 13 x 9-inch metal baking pan add enough hot water to large pan to come halfway up sides of cake pan.

Bake at 350 & deg for 1 hour and 10 minutes or until center is set. Remove cake pan from water cool completely on a wire rack. Cover and refrigerate overnight.

Loosen edges of flan with a knife or rubber spatula. Place a large serving plate, upside down, on top of cake pan invert flan onto plate. Drizzle any remaining caramelized syrup over flan.


  1. For caramel and flan:
    • 2 cups sugar
    • 1 1/2 cups heavy cream
    • 1 cup whole milk
    • 5 whole large eggs plus 1 large egg yolk
    • 1 (15-ounce) can solid-pack pumpkin (1 3/4 cups not pie filling)
    • 1 teaspoon vanilla
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
  2. For spiced pumpkin seeds:
    • 1 cup green (hulled) pumpkin seeds (1/4 pound not toasted)
    • 1 teaspoon vegetable oil
    • 1/2 teaspoon salt
    • 1/8 teaspoon cayenne
  3. Special Equipment
    • a 2-quart soufflé dish or round ceramic casserole dish

Pumpkin Flan

To make the caramel, start by melting sugar in a small pan over medium heat. Leave the water measured out and set aside, nearby, ready to go.

Don’t stop stirring, as you want the sugar to melt evenly. Once all the sugar has melted, the syrup will have a light brown color.

When the syrup is smooth, with no sugar granules or lumps, take the pan off of the heat.

Be careful with this next step. Pour the 1/2 cup of water over the melted sugar. It will probably splash, so you need to be careful and maintain your distance. When you pour the water over the melted sugar, some of the caramel will crystallize.

Bring mixture back to the heat, and keep stirring with your spatula until all the sugar has re-melted.

Once the syrup is smooth and with a deep amber color, remove from the heat. It’s supposed to be a very thin and light syrup.

Remove caramel to a heat-safe container. Let it cool slightly.

Pre-heat the oven to 350 Fahrenheit.

Grease a bundt pan thoroughly with vegetable shortening, or butter. Sprinkle granulated sugar all over it, covering the entire surface. I used a 12 cups bundt pan.

Pour caramel on the bottom of the bundt pan. Set aside. I like to keep it in the fridge at this point, to help the caramel cool down.

Sift the flour, salt, baking powder, and cocoa powder together. Set aside.

Cream butter with an electric mixer.

Add sugar, cream both together for about 2 minutes until the mixture is fluffy.

Add oil and mix to combine. Add eggs one at a time, waiting to incorporate one egg before adding the next one.

Add vanilla. Now add the milk slowly. Mix to combine.

Next, add the sifted dry ingredients.

Mix with a spatula or whisk to incorporate the dry ingredients with the batter. Stir until there are no more dry ingredients in the batter.

For the Flan: In a blender, place eggs, condensed milk, pumpkin puree, vanilla, flour, and pumpkin spice.

Blend mix on high for 1-2 minutes, depending on the potency of your blender.

You are looking for a smooth thin and runny batter.

To Assemble: Pour chocolate cake bater over caramel layer in the bundt pan. Don’t worry if the caramel gets mixed in the batter, it will separate and go to the bottom as everything bakes together. Use a spatula or spoon to smooth out the top of the chocolate cake batter.

Pour pumpkin flan batter over chocolate cake, slowly and carefully. Place the bundt pan in a large roasting pan with about 2 inches of water in to make a water bath.

Place it in the oven and bake for about 40 minutes. You will notice that the batters have inverted and the chocolate cake batter will be on top. When the chocolate cake batter seems set (but not fully baked yet), cover the pan with foil.

The reason why I am instructing to cover the pan only after the chocolate cake batter has set, is because sometimes the batter will rise too much and stick to the foil.

Keep baking the covered flan. Make sure to check your flan around the 60 minute mark.

Insert a toothpick into the cake to make sure it comes out clean, which means it’s done baking. If not, keep baking, until up to 90 minutes. The cake on top should be coming off the sides of the pan slightly.

Let flan cool down, place it in the fridge for 6 hours or overnight.

When you are ready to remove the flan from the pan, just fill up a large pan with some warm water, place the bundt pan in the water bath, so this way it will help loosen up the caramel that's on the bottom of the bundt pan. , for easy removal. Let the bundt pan sit in this water bath for a few minutes.

Wiggle the pan around, if the flan jiggles, means it’s lose on the bottom. Flip it onto a cake plate.


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