Pumpkin flan

 

Hi, how are you doing?

Today’s recipe is very simple, perfect for this time of year when pumpkin is the star. After Halloween and while getting ready for thanksgiving, this flan is ideal as a final touch for any dinner or family meal. The crystallized lemon is a plus of decoration and flavor, and although it is not essential, it will give that special touch that will turn it into a festive dessert.

You can do it the day before and so on D day you can center into the main course or just go to the hairdresser!

Ingredients

Flan

  • 100 g of sugar (for caramel)
  • 400 g pumpkin puree
  • 1 liter of milk
  • 7 eggs
  • 100g of sugar

Crystallized lemon

  • 2 lemons
  • cold water
  • 2 cups of sugar
  • 2 cups of water

Directions

For the flan

The mashed pumpkin can be bought already made, canned, or we can do it by cooking the pumpkin in water or in the oven and then making it puree.

In a thick-bottomed pot, heat 100 g of sugar without stirring, until completely melted and a caramel is formed. Pour it immediately into the molds (or into a large mold) and rotate to cover the bottom and sides.

Blend pumpkin puree, milk, eggs and sugar.

Pour this mixture into the molds prepared with the caramel and bake in a water bath at 120ºC for 50 minutes to an hour.

Remove from the oven and let cool to room temperature before refrigerating until ready to serve.

For the crystallized lemon

Slice the lemons very thin, ideally you should use a mandolin so they all are of same thickness, remove the seeds.

Prepare a bowl with ice and cold water.

Bring to a boil a pot with enough water and add the lemons. Let them boil for a minute, remove and put them in the bowl with cold water. Leave them there for a couple of minutes.

Put a large pot on the fire and boil 3 cups of the water in which you have boiled the lemons (if there isn’t enough water, you may use tap water to complete) and add sugar, stirring until it dissolves. Lower the heat and add the lemons, trying to keep them in a single layer.

Let them simmer for about an hour, until the edges are translucent.

Take them out of the syrup and put them on a wire rack.

The resulting syrup is very good and you can use it to sweeten infusions or other desserts, it has a very pleasant citrus flavor.

The slices of crystallized lemon can be used to decorate desserts and they will last, refrigerated, up to a month.

Enjoy!

 

Adapted from she wears many hats and Punto y Coma Magazine.

2 thoughts on “Pumpkin flan

OK, let's talk

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s