Pumpkin Flan with Pumpkin Seed Praline Recipe ๐๐ฎ
Overview:
Indulge in the autumnal delight with our exquisite Pumpkin Flan crowned with a crunchy Pumpkin Seed Praline. This recipe seamlessly blends the rich flavors of pumpkin, spices, and caramel, creating a velvety dessert that’s both comforting and elegant. Perfect for special occasions or simply to treat yourself, this Pumpkin Flan is sure to impress with its creamy texture and delightful taste.
Recipe Information:
- Cook Time: 1 hour 30 minutes
- Prep Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Servings: Variable
- Calories: 512 per serving
- Rating: โญโญโญโญโญ (1 review)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Sugar |
| 1 can | Evaporated milk |
| 2 | Eggs |
| 5 pinches | Salt |
| 1/4 cup | Solid-pack pumpkin |
| 1 cup | Bourbon |
| 2 tsp | Ground cinnamon |
| 2 tsp | Ground ginger |
| 1 tsp | Ground allspice |
| 1/4 tsp | Ground nutmeg |
| 1 cup | Water |
Recipe Instructions:
- Preheat your oven to 375ยฐF (190ยฐC).
- Prepare the Caramel: In a dry 2-quart heavy saucepan, cook 1 cup of sugar over moderate heat, stirring slowly with a fork, until melted and pale golden.
- Cook Caramel: Continue cooking the caramel without stirring until it turns deep golden, about 5 minutes.
- Pour Caramel: Quickly pour the caramel into a baking dish, tilting it to cover the bottom and sides. Keep tilting as the caramel cools and thickens.
- Scald Milk: In a saucepan, scald the whole milk with evaporated milk, then remove from heat.
- Prepare Custard Mixture: Beat eggs and remaining cup of sugar with an electric mixer until smooth. Beat in salt, pumpkin, bourbon, and spices.
- Combine Ingredients: Pour the scalded milk mixture through a sieve into the pumpkin mixture, beating slowly until well combined.
- Pour Custard: Pour the custard over the caramel in the baking dish and place it in a water bath of hot water.
- Bake: Bake in the preheated oven for about 1 1/4 hours or until the top is golden brown and a knife inserted in the center comes out clean.
- Cool: Remove the dish from the water bath and transfer it to a rack to cool. Chill the flan, covered, for at least 6 hours in the refrigerator.
- Unmold Flan: To unmold the flan, dip the bottom of the dish in warm water for 20 to 30 seconds. Run a thin knife around the edges and invert onto a serving platter.
- Serve: Cut the flan into wedges and serve with caramel spooned over it. Garnish with pumpkin seed praline shards.
Pumpkin Seed Praline Instructions:
- Preheat your oven to 250ยฐF (120ยฐC).
- Prepare Baking Sheet: Lightly oil a large sheet of foil on a baking sheet and keep it warm in the oven.
- Cook Caramel: In a deep 2-quart heavy saucepan, cook sugar, water, and a pinch of salt over moderate heat, stirring slowly with a metal fork, until melted and pale golden.
- Continue Cooking: Cook the caramel without stirring until it turns deep golden.
- Add Pumpkin Seeds: Immediately stir in pumpkin seeds and quickly pour the mixture onto the prepared foil, spreading it into a thin sheet before it hardens.
- Cool: Allow the praline to cool on the baking sheet until completely hardened, then break it into large pieces.
Enjoy the delightful combination of creamy pumpkin flan and crunchy pumpkin seed praline, a perfect harmony of flavors and textures that will tantalize your taste buds!
