Ingredients for Pumpkin Flan With Pumpkin Seed Praline
- 2 cups granulated sugar
- 1 cup whole milk
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1/2 teaspoon salt
- Solid Pack Pumpkin
- 2 tablespoons tequila (optional)
- Ground Cinnamon
- Ground Ginger
- Ground Allspice
- Ground Nutmeg
- 2 tablespoons water
- 1/2 cup pumpkin seeds
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How to Make Pumpkin Flan With Pumpkin Seed Praline
- Preheat oven to 375°F (190°C).
- Make the caramel: In a 2-quart heavy saucepan, cook 1 cup granulated sugar over moderately low heat, stirring slowly with a fork until melted and pale golden. Continue cooking, swirling the pan, until deep golden brown (about 5 minutes).
- Carefully pour the hot caramel into a 9-inch souffle dish, tilting to coat the bottom and sides. Let cool until thickened.
- In a saucepan, gently heat 1 cup whole milk and 1 (12-ounce) can evaporated milk until scalded. Remove from heat.
- In a large bowl, whisk together 4 large eggs and 1/2 cup granulated sugar until light and creamy.
- Whisk in 1/2 teaspoon salt, 1 (15-ounce) can pumpkin puree, 2 tablespoons tequila (optional), 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
- Slowly whisk the warm milk mixture into the pumpkin mixture until well combined. Strain the mixture through a fine-mesh sieve into a clean bowl.
- Pour the custard over the caramel in the souffle dish. Place the dish in a larger baking pan and pour in enough hot water to come halfway up the sides of the souffle dish (creating a water bath).
- Bake in the preheated oven at 350°F (175°C) for 1 hour 15 minutes to 1 hour 30 minutes, or until a knife inserted near the center comes out clean.
- Remove from the oven and water bath. Let cool completely on a wire rack.
- Refrigerate, covered, for at least 6 hours, or preferably overnight.
- Make the praline: Preheat oven to 250°F (120°C). Lightly oil a large sheet of foil and place on a baking sheet. Keep warm in the oven.
- In a deep 2-quart heavy saucepan, cook 1/2 cup granulated sugar, 2 tablespoons water, and a pinch of salt over moderately low heat, stirring slowly with a metal fork until melted and pale golden.
- Cook, swirling the pan, until deep golden brown. Immediately stir in 1/2 cup pumpkin seeds. Quickly pour onto the prepared foil, spreading into a thin sheet before it hardens.
- Cool completely on a wire rack. Break into large pieces.
- To unmold the flan, briefly dip the bottom of the souffle dish in warm water. Run a thin knife around the edges to loosen. Invert onto a serving platter.
- Serve chilled flan in wedges, topped with caramel and pumpkin seed praline shards.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
310g
Fat
23g
Carbs
29g
