Pumpkin Flan with Pumpkin Seed Praline

"A must try for anyone who loves pumpkin!"
 
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Ready In:
1hr 50mins
Ingredients:
14
Serves:
8-10
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ingredients

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directions

  • Preheat oven to 375 degrees F.
  • 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.
  • Cook caramel without stirring, swirling pan, until deep golden, about 5 minutes.
  • Quickly and carefully remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and sides.
  • (Leave oven on.) Keep tilting as caramel cools and thickens enough to stay in place.
  • Scald whole milk with evaporated milk in a saucepan and remove from heat.
  • Beat eggs and remaining cup sugar with an electric mixer until smooth and creamy.
  • Beat in salt, pumpkin, tequila, and spices.
  • Pour milk mixture through a sieve into a bowl and beat into pumpkin mixture in a slow stream until combined well.
  • Pour custard over caramel in dish and set in a water bath of 1-inch hot water.
  • Put pan in middle of oven and lower temperature to 350 degrees F.
  • Bake until golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours, possibly longer.
  • Remove dish from water bath and transfer to a rack to cool.
  • Chill flan, covered, until cold, at least 6 hours.
  • To unmold flan, dip bottom of souffle dish briefly (20 to 30 seconds) in a warm water bath.
  • Then, run a thin knife around flan to loosen from sides of dish.
  • Wiggle dish from side to side and, when flan moves freely in dish, invert a large serving 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 it.
  • Cut flan into wedges and serve with caramel spooned over and with shards of praline.
  • Pumpkin Seed Praline: Preheat oven to 250 degrees F.
  • Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
  • 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.
  • Cook caramel without stirring, swirling pan, until deep golden.
  • Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens.
  • (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.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I am a culinary school graduate, Texas Culinary Institute, but I do not work at a restaurant. I just enjoy cooking for family and friends. I am currently working on my Master's degree in counseling psychology and am due to graduate in May 2009. I have 2 kids ages 8 and 16 months. We have been living in England for 2 1/2 years and will move back to the states in June.
 
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