Recipe

Sweet N Spicey Pumpkin Flan With Spiced Pumpkin Seeds Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 1 month ago The traditional pumpkin pie spices and a topping of cayenne toasted pumpkin seeds make this flan a 'sweet and heat' combination. Just a bit different to make your fall and holidays more memorable. Adapted from a 2005 Gourmet recipe. Prep:15m Cook:90m Servings:8	Mystic_rive
	pumpkin seeds cream milk eggs pumpkin vanilla cinnamon ginger nutmeg

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Ingredients

Gourmet | November 2005

recipe photo reviews (24) video my notes A bite of this flan, fragrant with traditional pumpkin-pie spices, is very comforting despite the dessert's modern looks; a topping of pumpkin seeds, seasoned with cayenne, creates a play of sweet and heat.

Active time: 40 min Start to finish: 8 hr (includes chilling)

Servings: Makes 8 servings.

CHILL TIME 6 HOURS

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For caramel and flan

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2 cups sugar

1 1/2 cups heavy cream

1 cup whole milk

5 whole large eggs plus 1 large egg yolk

1 (15-oz) 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

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For spiced pumpkin seeds

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1 cup green (hulled) pumpkin seeds (1/4 lb; not toasted)

1 teaspoon vegetable oil

1/2 teaspoon salt

1/8 teaspoon cayenne

Special equipment: a 2-qt soufflé dish or round ceramic casserole dish

Directions

Make caramel:

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Put oven rack in middle position and preheat oven to 350°F.

Heat soufflé dish in oven while making caramel.

Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.

Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel.

Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.)

Keep tilting as caramel cools and thickens enough to coat, then let harden.

Make flan:

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Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat.

Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well.

Add hot cream mixture in a slow stream, whisking.

Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well.

Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours.

Remove dish from water bath and transfer to a rack to cool.

Chill flan, covered, until cold, at least 6 hours.

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Make spiced pumpkin seeds while flan chills:

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Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes.

Toss with salt and cayenne until coated.

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To serve:

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Run a thin knife between flan and side of dish to loosen.

Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over dish.

Holding dish and platter securely together, quickly invert and turn out flan onto platter. (Caramel will pour out over and around flan.)

Sprinkle flan with spiced pumpkin seeds just before serving.

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• Flan can be chilled 1 day.

• Spiced pumpkin seeds keep in an airtight container at room temperature, 3 days.

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Comments

puddlewonderful 1 year, 1 month ago said:
I love this too...I love it. Pumpkin is one of my very favorie spices...This recipe is so sumptuous and delightful...
thank you so much..I rate it the very best as all your dishes are a special gift.
I apologize for not being able to open the forks but they don't even appear on my screen in the first place....I am very handicapped with the unit I am using. I am also on allrecipes.com and cannot open so much of the contents but can do the recipe exchange part....so it's all limited for me...but I can atleast do this for now..with love....susie

lunasea 1 year, 1 month ago said:
I have made this lovely pumpkin flan before - twice....and it is just as delicious as it looks and sounds. Everyone always falls in love with it...it's a real crowd pleaser. Thanks for posting a over-the-top winner, JM hon. A high 5 from me.... :)

peetabear 1 year, 1 month ago said:
Love pumpkin flan .. nice touch with the pumpkin seeds..^5

lovingmybabbyalways 1 year, 1 month ago said:
Well I think I just might have to try this. It looks really good. Check out my Recipes.

lanacountry 1 year, 1 month ago said:
LOVELY recipe and detail JM..55555^^^^^:)
Love yah..
Lan

pieplate 1 year ago said:
Sounds luscious and elegant and comforting all at once.

bakesalotsabo 3 weeks, 4 days ago said:
How wonderful!!!!!! Pumpkin and Flan, who could ask for more? Thanks for sharing

brandielion 5 days, 17 hours ago said:
Mmmm, my husband and I are competing for the best desert at thanksgiving this year, and this just might be my winner!

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