Pumpkin flan

The pumpkin flan or pumpkin .is a recipe for the most original and surprising, it has a very soft and pleasant taste and is very rich in fiber.

Summary

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• 1 Characteristics and Culture
• 2 Recipes and their variants
  • 1 Pumpkin flan with condensed milk
    • 1.1 Ingredients
    • 1.2 Instructions
  • 2 Pumpkin flan with two types of milk
    • 2.1 Ingredients
    • 2.2 Instructions
  • 3 Pumpkin flan with butter and cheese
    • 3.1 Ingredients
    • 3.2 Instructions
  • 4 Pumpkin flan with ground ginger and two types of milk
    • 4.1 Ingredients
    • 4.2 Instructions
  • 3 Tips
  • 4 Sources

Characteristics and Culture

In the flan instead of using only yolks, the whole egg is used. The last phase of cooking is done in the Bain Marie in a pan whose bottom is covered with caramel. Due to these differences in production, the flan has a curdled consistency. Pumpkin, as a distinctive ingredient in the recipe, is a very healthy vegetable, it contains 90% water, very few calories, little Carbohydrate , and a lot of Fiber. It is ideal to follow a weight loss diet. The fruit contains valuable sugars: sucrose and glucose. It is very rich in carotenes, which serves as a base for its coloration and also in vitamins A , B1 , B2 , C1 , E , PP. It stands out, unlike other vegetables, for its significant content of the valuable vitamin D , especially for children. The best known would be the Creole Flan, simple and delicious, this already changes, it looks like a flan and is made like a flan, and it tastes like a flan !, but different.

This recipe is a complete success, in a subtle and delicious way. The way of eating it also differs from one family to another: it can be eaten as a dessert, in the middle of the afternoon and even as a snack, accompanied by a good cup of pot coffee (or strong, sugar- free coffee ). There are several ways to make the Pumpkin Flan according to the ingredients that compose it.

Recipes and their variants

Pumpkin custard with condensed milk

Ingredients

• 1 ½ pounds of pumpkin

Pumpkin flan

• 1 can of condensed milk
• 2 cups of water
• 1 piece of cinnamon stick
• ¼ teaspoon of salt
• 6 tablespoons cornstarch
• ¾ cup of sugar
• 1 teaspoon vanilla

Instructions

Peel the pumpkin and fry until it softens. Mix the condensed milk with the water. Bring half the mixture of water and milk to a boil with cinnamon and salt. Mix the rest with the cornstarch, sugar and squash. Add the hot milk and run it 2 or 3 times through a fine strainer. Cook it, stirring until it thickens. Pour into a caramel-dipped pan and allow to cool well until set before removing. Makes 8 servings. If you want to use fresh milk instead of condensed milk, use 3 cups of milk, remove the water and increase the amount of sugar to 2 cups. If you don’t have cornstarch, you can do it with flour. Increase the amount of flour relative to the indicated cornstarch. This recipe for example is made with 12 tablespoons of flour.

Pumpkin flan with two types of milk

Ingredients

• 1 to 1/2 pound pumpkin

Pumpkin flan

• 1 pot (14oz) of condensed milk.
• 1 pot (8oz) evaporated milk
• 1/4 (1.25ml) teaspoon vanilla
• 2 cups of sugar
• 1 (8oz) package cream cheese (optional)

Instructions

Peel the pumpkin and bring it to a boil without salt, let it boil until it is very soft. In a blender you mix the pumpkin, the condensed milk, the evaporated milk, the vanilla and if you are going to add the cream cheese you also add it. Mix everything well in the blender. With the sugar you make the caramel, add a few drops of water or vanilla to the sugar to make the caramel. Once the caramel is ready you pour the mixture and in the oven at 350ºF cook it in a double boiler for approximately 30 min or until it is completely done. Then you take it out of the oven and put it to cool and once it has cooled put it in the refrigerator for a few hours.

Pumpkin custard with butter and cheese

Ingredients

• 5 kg of pumpkin

Pumpkin flan

• 2 large potatoes
• 30g butter
• 125g grated cheese
• 1l milk
• 20cl of fresh cream
• 1 pinch of nutmeg
• 6 eggs
• salt and pepper

Instructions

Peel the potatoes and the squash, removing the grains and the filaments.
Cut them into cubes.
Bring the milk to a boil in a pot and add the cubes.
Let it cook for about 20 minutes. Remove them from the heat and strain them. Reserve a glass of milk for cooking.
Preheat the oven to 210 ° C (thermostat 7).
Crush the squash and potatoes with a fork.
Beat the eggs and add the cream and cheese.
Season with salt and pepper.
Sprinkle the nutmeg and mix everything well so that the preparation is homogeneous.
Add a little milk if necessary. Spread 15 g of butter in a special baking dish.
Put the pumpkin preparation, add a little butter and put it in the oven for 25 minutes.
Serve hot.

Pumpkin custard with ground ginger and two types of milk

Ingredients

• 2 cups roasted or cooked pumpkin puree
• 1/2 – 2/3 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 3 eggs, lightly beaten
• 2/3 cup evaporated milk (not powder)
• 1/2 cup cow’s milk or soy milk (can be skimmed)

Instructions

Preheat the oven to 175ºC. Caramelize some flaneras with sugar. Let cool. Mix all ingredients in a large bowl until well combined. Pour the mixture into the caramelized flannels and place on a baking sheet. Pour boiling water into the tray so that it rises to half the molds. Bake for 50 minutes. Insert the tip of a knife one centimeter from the center of the molds and if it comes out clean they will be ready. Please note that the center of the flans will continue to curdle with its own residual heat for a few more minutes. Immediately remove the molds from the hot water and allow to cool completely. Store in the fridge until consumed. They are removed from the mold when completely cold by passing a knife around the edge of the flan to remove them from the molds.

Tips

When making burnt sugar at home, you have to take all the care in the world, because the burns that it can produce are very dangerous.