pumpkin flan with spiced pumpkin seeds
From peetabear 15 years ago
- 75 minutes to make
- Serves 8
this recipe may sound complicated but it isn't. there are just separate steps... the recipe and photo are from Gourmet, Nov 2005
Ingredients
- For caramel and flan shopping list
- 2 cups sugar shopping list
- 1 1/2 cups heavy cream shopping list
- 1 cup whole milk shopping list
- 5 whole large eggs plus 1 large egg yolk shopping list
- 1 (15-oz) can solid-pack pumpkin (1 3/4 cups; not pie filling) shopping list
- 1 teaspoon vanilla shopping list
- 1 1/2 teaspoons ground cinnamon shopping list
- 1 teaspoon ground ginger shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 1/4 teaspoon salt shopping list
- ........................................................................................................................... shopping list
- For spiced pumpkin seeds shopping list
- 1 cup green (hulled) pumpkin seeds (1/4 lb; not toasted) shopping list
- 1 teaspoon vegetable oil shopping list
- 1/2 teaspoon salt shopping list
- 1/8 teaspoon cayenne shopping list
How to make it
- Make caramel:
- 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.
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- Make flan:
- 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:
- 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:
- 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.
- Cooks' notes:
- • Flan can be chilled 1 day.
- • Spiced pumpkin seeds keep in an airtight container at room temperature, 3 days
The Rating
Reviewed by 5 people-
omg!!!!!!!!!!!!!! this look and sounds heavenly i love it peeta thank you .........10.............what can i say hahahaha
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Wow does that look and sound delicious! 10? How bout 15 just for the picture!!!!
lincolntoot
in Freehold loved it
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This is great! I love the picture too! Thank you for sharing and a definite high five!!!
angelinaw
in St Louis loved it
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