Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Dessert / Pumpkin Flan with Pumpkin Seed Praline Recipe
    Lost? Site Map

    Pumpkin Flan with Pumpkin Seed Praline

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Michelle Kasper's Note:

    A must try for anyone who loves pumpkin!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Pumpkin Seed Praline

    • 1 cup sugar
    • 1/2 cup water
    • 1 cup hulled green pumpkin seeds, toasted

    Directions:

    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.
    3. 3
      Cook caramel without stirring, swirling pan, until deep golden, about 5 minutes.
    4. 4
      Quickly and carefully remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and sides.
    5. 5
      (Leave oven on.) Keep tilting as caramel cools and thickens enough to stay in place.
    6. 6
      Scald whole milk with evaporated milk in a saucepan and remove from heat.
    7. 7
      Beat eggs and remaining cup sugar with an electric mixer until smooth and creamy.
    8. 8
      Beat in salt, pumpkin, tequila, and spices.
    9. 9
      Pour milk mixture through a sieve into a bowl and beat into pumpkin mixture in a slow stream until combined well.
    10. 10
      Pour custard over caramel in dish and set in a water bath of 1-inch hot water.
    11. 11
      Put pan in middle of oven and lower temperature to 350 degrees F.
    12. 12
      Bake until golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours, possibly longer.
    13. 13
      Remove dish from water bath and transfer to a rack to cool.
    14. 14
      Chill flan, covered, until cold, at least 6 hours.
    15. 15
      To unmold flan, dip bottom of souffle dish briefly (20 to 30 seconds) in a warm water bath.
    16. 16
      Then, run a thin knife around flan to loosen from sides of dish.
    17. 17
      Wiggle dish from side to side and, when flan moves freely in dish, invert a large serving platter with a lip over dish.
    18. 18
      Holding dish and platter securely together, quickly invert and turn out flan onto platter.
    19. 19
      Caramel will pour out over and around it.
    20. 20
      Cut flan into wedges and serve with caramel spooned over and with shards of praline.
    21. 21
      Pumpkin Seed Praline: Preheat oven to 250 degrees F.
    22. 22
      Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
    23. 23
      Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden.
    24. 24
      Cook caramel without stirring, swirling pan, until deep golden.
    25. 25
      Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens.
    26. 26
      (If caramel hardens and is difficult to spread, put in a 400 degree F oven until warm enough to spread, 1 to 2 minutes.) Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.

    Browse Our Top Weeknight Recipes

    Ratings & Reviews:

    • on September 21, 2008

      55

      I was a baker for a restraunt, and I used this recipe during the fall season. I had a hard time finding the pumpkin seeds so I made it with pecans instead and it was fabulous. There were alot of happy customers. I also made this for my family for thanksgiving, instead of pumpkin pie. Thank you. I will definately be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pumpkin Flan with Pumpkin Seed Praline

    Serving Size: 1 (206 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 512.0
     
    Calories from Fat 133
    26%
    Total Fat 14.8 g
    22%
    Saturated Fat 4.7 g
    23%
    Cholesterol 145.5 mg
    48%
    Sodium 170.4 mg
    7%
    Total Carbohydrate 87.4 g
    29%
    Dietary Fiber 1.3 g
    5%
    Sugars 77.7 g
    310%
    Protein 12.1 g
    24%

    The following items or measurements are not included:

    tequila

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites