CREAMY CARAMEL FLAN
A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. -Pat Forete, Miami, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
Nutrition Facts : Calories 345 calories, Fat 16g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 189mg sodium, Carbohydrate 41g carbohydrate (41g sugars, Fiber 0 fiber), Protein 10g protein.
BUTTERNUT SQUASH CREME FLAN WITH CARAMEL SAUCE
Flan also known as creme caramel outside of South American countries and the United States, is a custard-based dessert topped with a layer of caramel. Flan originated in Europe and later became very popular in Central and South America. This version of cre'me caramel, retains the custard's lightness, but adds the rich flavor of winter squash for a unique fall or winter desert. It can be served without the carmel sauce or can be made as a pie, by preparing a 9" pie crust (partially baked), then add custard and bake at 450 degrees for 10 min., then lower heat to 325 degrees for 30 min. or until knife comes clean.
Provided by BakinBaby
Categories Pie
Time 1h5m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 11
Steps:
- Bring 1/2 cup sugar & 1/4 cup water to a boil, swirling until it turn a rich tea bown.
- Pour browned sugar mixture into 1 quart casserole or individual molds.
- Puree the mashed squash, using a blender,.
- Beat eggs & yolks then beat in to brownsugar, salt,spices & squash.
- Bring milk & cream to a boil and add in a stream, very slowly to egg-squash mix. Beating all the time.
- Pour mixtgure into the carmel-lined mold and place in a deep large pan.pour boiling water halfway to pan sides,bake 50 minute ( or until skewere comes out clean),in a preheated 325 degree oven.
- Remove mold from water and chill for 3 hours.
- To unmold; run a knife around the ege and dip bottom of mold in hot water, turn molds upside down on serving plate.
Nutrition Facts : Calories 161, Fat 10.3, SaturatedFat 5.8, Cholesterol 118, Sodium 135.6, Carbohydrate 14.5, Fiber 0.4, Sugar 11, Protein 3.4
BUTTERNUT SQUASH FLAN
Provided by Jesus Gonzalez
Categories Milk/Cream Food Processor Dairy Egg Vegetable Dessert Bake Roast Vegetarian Butternut Squash Healthy Maple Syrup Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 18 spa servings or 9 standard servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F. Line large-rimmed baking sheet with parchment paper or nonstick liner.
- Place squash cut-side down on baking sheet and roast until completely tender when pierced with knife, 40 to 50 minutes. When cool enough to handle, scoop out flesh, discarding skin, and measure 1 1/2 cups into food processor. (Reserve remainder for another use.)
- Scrape squash flesh from its skin, place 1 1/2 cups in food processor, and set aside.
- In double boiler or metal bowl, pour warm milk over pan of simmering water until until steaming, add to squash in processor and purée until very smooth, 1 to 3 minutes. Add egg whites, eggs, maple syrup, vanilla, ginger, cinnamon, nutmeg, cloves and process until smooth, about 30 seconds to 1 minute.
- Divide batter evenly among 18 (3-ounce) or 9 (5-ounce) ramekins or custard cups. Place ramekins in large roasting pan and add enough hot water to pan to come halfway up sides of ramekins. Cover entire pan with foil and bake until flans are set in the middle, 22 to 25 minutes for 3-ounce ramekins or 32 to 35 minutes for 5-ounce ramekins.
- Transfer roasting pan to cooling rack and let flans rest in water, uncovered, until room temperature, then remove ramekins from water and refrigerate until thoroughly chilled, about 3 hours.
- Serve flans in ramekins, or slide flexible knife around side of each ramekin, pulling up slightly from bottom to break seal, then cover with dessert plate and invert to unmold. Garnish with fruit and mint sprigs and serve.
FLAN WITH CARAMEL SAUCE
Make as much or as little flan as you like. this is the most creamy rich flan i have ever had. I LOVE THIS RECIPE!! I usually make 3 recipes for our family functions but you can make as many cans as you want or 1 recipe which makes about 7 individual size cups
Provided by Norbina
Categories Dessert
Time 1h10m
Yield 4-12 serving(s)
Number Of Ingredients 6
Steps:
- First preheat your oven to 350 degrees.
- Second prepare caramel sauce
- Step 1 In a sauce pan add your sugar and vinegar stir until its a caramel color as dark or light as you like
- Step 2 Pour the sauce which will harden in your individual dishes or one round or square pyrex pan
- Flan.
- Step 1 pour your condensed milk into a medium size mixing bowl add you milk and eggs mix well then add you vanilla extract and mix well.
- Step 2 Put you dishes or pans in other larger pans and then pour flan mixture in them ( I usually put them in the oven with the racks pulled out half ways then pour the flan in the containers) then once you have the pans/ dishes filled pour hot tap water around the filled containers and bake for about 1 hour or until the flan is a nice browned color.
Nutrition Facts : Calories 522.6, Fat 15, SaturatedFat 8.7, Cholesterol 154.4, Sodium 213.6, Carbohydrate 84.2, Sugar 79.2, Protein 14.5
BUTTERNUT SQUASH FLAN
This is a good looking (and tasty) side dish. Do not add salt, since the boullion cube is already pretty salty.
Provided by MsPia
Categories Vegetable
Time 1h
Yield 8 small flans, 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter and cooked onion on medium heat until golden brown and caramelized.
- Warm up the milk and dissolve the bouillon cube in it.
- Boil the milk and add the cornstarch previously dissolved in a ¼ cup of cold milk.
- Stir and cook for 3 minutes.
- Remove from heat and add the onion, Parmesan cheese, chopped ham and squash puree.
- Mix well and let it come to room temperature.
- Meanwhile beat eggs, with pepper and nutmeg.
- Add eggs to previous mixture.
- Spray 8 small flan moulds (or Ramequins) with vegetable oil and fill with the mix, leaving ½ inch from the border.
- Cook in a 350 oven in a water bath for 30 to 40 minutes.
- Remove from oven, let sit for a few minutes and remove flans by inverting them.
Nutrition Facts : Calories 151.2, Fat 8.3, SaturatedFat 4.4, Cholesterol 124.1, Sodium 111.1, Carbohydrate 13.4, Fiber 1.4, Sugar 2.2, Protein 6.6
BUTTERNUT SQUASH FLAN WITH PARMESAN SAGE SAUCE
Categories Milk/Cream Food Processor Cheese Egg Vegetable Side Bake Thanksgiving Vegetarian Parmesan Butternut Squash Fall Sage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 first-course servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour. Remove from oven and reduce oven temperature to 325°F. Cool squash to warm.
- Butter an 8- by 2-inch round cake pan. Line bottom with a round of parchment or wax paper and butter paper.
- Scoop flesh from squash, discarding skin, and purée in a food processor until smooth, about 45 seconds. Put 2 cups purée in a bowl, then whisk in whole eggs, 1 cup half-and-half, 2 tablespoons cheese, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper until combined.
- Pour squash mixture into cake pan and bake in a water bath until just set and a wooden pick or skewer comes out almost clean, 45 minutes to 1 hour. Remove from water bath and cool flan in pan on a rack 15 minutes. Invert a flat plate over flan, then invert flan onto plate and carefully remove parchment.
- Meanwhile, bring whole sage leaves and remaining cup half-and-half just to a simmer in a 1- to 2-quart heavy saucepan, then remove from heat and let steep, covered, 10 minutes.
- Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.
- Whisk yolks into half-and-half and cook over moderately low heat, stirring constantly with a wooden spoon, until sauce is thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 4 minutes (do not let boil).
- Immediately pour sauce through a fine-mesh sieve into a bowl, then add remaining 1/2 cup cheese and chopped sage, stirring until cheese is melted. Stir in 1/4 teaspoon salt and 1/2 teaspoon pepper.
- Cut flan into wedges with a thin knife, wiping knife clean after each slice. Serve flan with sauce.
More about "butternut squash creme flan with caramel sauce recipes"
FLAN - ONCE UPON A CHEF
From onceuponachef.com
Category DessertsCalories 249 per servingTotal Time 1 hr 50 mins
- (This recipe should be made at least one day before serving.) Adjust a rack to the middle position and preheat the oven to 300°F.
- Stir together the sugar and 1/4 cup water in a small heavy saucepan until the sugar is completely moistened. Bring to boil over medium-high heat and cook, without stirring, until the mixture begins to turn golden. Gently swirling the pan, continue to cook until sugar is a honey color. Remove from the heat and swirl the pan until the sugar is reddish-amber and fragrant, 15 to 20 seconds. Carefully swirl in 2 tablespoons of warm tap water until incorporated – be careful as the mixture will bubble and steam. This whole process should take less than 10 minutes.
- Pour the caramel into an 8-1/2 x 4-1/2-inch loaf pan; do not scrape out the saucepan. (Note: The caramel will solidify when you pour it into the loaf pan. That's ok -- it will soften up again as it bakes.) Set the loaf pan aside. (To clean the hardened caramel from the saucepan, fill the pan with water and bring it to a boil.)
- Whisk the eggs and yolks in large bowl until combined. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, Bourbon, and salt and whisk until incorporated. Strain the mixture through a fine-mesh strainer into a large bowl to remove any bits of egg; then pour the strained custard into the loaf pan over the caramel. Cover the loaf pan tightly with aluminum foil.
31 HEARTY AND DELICIOUS BUTTERNUT SQUASH RECIPES
From foodnetwork.com
Author By
CARAMEL SQUASH FLAN | FOODLAND ONTARIO
From ontario.ca
Servings 10-12Estimated Reading Time 2 mins
EASY SPANISH FLAN WITH CARAMEL SAUCE RECIPE - THE …
From thespruceeats.com
CLASSIC CARAMEL FLAN RECIPE (HOMEMADE & EASY!)
From averiecooks.com
FLAN RECIPE {THE BEST!} - COOKING CLASSY
From cookingclassy.com
BUTTERNUT SQUASH AND VANILLA FLAN RECIPE - MY PARISIAN …
From myparisiankitchen.com
ROASTED BUTTERNUT SQUASH WITH CREAMY SAUCE RECIPE …
From themom100.com
BUTTERNUT SQUASH FLAN | RECIPE | WWW.SISTERDIY.COM
From sisterdiy.com
THE CREAMIEST FLAN RECIPE | BON APPéTIT
KETO FLAN - CREME CARAMEL – SUGAR FREE LONDONER
From sugarfreelondoner.com
HOW TO MAKE FLAN (CRèME CARAMEL) - EATS DELIGHTFUL
From eatsdelightful.com
CLASSIC FLAN RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BUTTERNUT SQUASH CREME FLAN WITH CARAMEL SAUCE (KITCHENPC)
From kitchenpc.com
CREAMY BUTTERNUT SQUASH CASSEROLE WITH HERBED BREAD CRUMBS
From thekitchn.com
10 BEST BUTTERNUT SQUASH CREAM SAUCE RECIPES | YUMMLY
From yummly.com
FLAN WITH CARAMEL SAUCE - CHEFS CLUB RECIPES
From chefsclubrecipes.com
You'll also love