Pumpkin Flan

Pumpkin Flan
Try Something Different For The Upcoming Holidays!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 45-60 minutes
Cooling Time: 4-5 hours

Ingredients
1 1/2 cups sugar
2/3 cup water
1 12 oz. can evaporated milk
1 14 oz. can sweetened condensed milk
5 eggs
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp  ground ginger
pinch, fresh grated nutmeg
1 tsp vanilla extract
1 15oz. can pumpkin puree
hot water

Cooking Tools
6 Medium custard bowls or ramekins
Medium saucepan
Roasting pan
Blender

Directions
Preheat the oven to 350 degrees . In a medium saucepan over high heat, add the sugar and pour 2/3 cup water around the perimeter. Using a wooden spoon, cook, stirring, until golden, about 8-10 minutes. Reduce the heat to low and cook until copper-colored, 2-3 minutes. Pour into individual custard bowls using potholders, tilt to coat the bottom and the sides, then place in a roasting pan.  Using a blender, combine the remaining ingredients until smooth and pour into custard bowls. Fill the roasting pan with enough hot water to come halfway up the sides of the bowls.  Carefully place in oven and bake until set, 45 to 60 minutes. Transfer the bowls to a rack to cool completely, about 45 minutes. Refrigerate until the caramel is set, about 4-5 hours. Invert onto a serving plate.
Serves 6

 

Orange Flan

Orange Flan
A Citrus Twist To This Classic Spanish Dessert!
Difficulty: Easy

Ingredients
1 cup granulated sugar
2 tbsp water
Drop of lemon juice
1 (14-ounce) can sweetened condensed milk
1 tsp orange zest
1/2 cup freshly-squeezed orange juice
1/4 cup half and half cream or milk
5 large eggs
2 drops pure orange oil (optional)
1/4 cup orange liqueur

Directions
In a heavy saucepan over low to medium-low heat, combine 1 cup sugar, water, and drop of lemon juice (the lemon juice keeps the mixture from hardening or crystalizing). Cook, stirring constantly, until sugar dissolves and mixture just begins to simmer. After sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes, without stirring. Hold handle of pan and gently tilt the pan off the heat to distribute color evenly as sugar caramelizes. When sugar reaches a uniform golden brown (light amber) color, immediately remove from heat and pour into individual ramekins or custard dishes, coating the bottoms evenly (tilt the dishes so that the caramel coats the bottom). Watch it carefully, it can go past the light brown stage quickly and burn. Set aside and cool.
Preheat oven 325 Degrees F.  Whisk together remaining ingredients (or blend in a blender). Pour custard over caramel.
Bake flan ramekins in a water bath.  Cook flan until still wobbly in center, 1 to 1 1/2 hours. Transfer flan in dish to a rack to cool completely, about 40 minutes (flan will continue to set as it cools). Chill until cold, at least 8 hours.
To unmold flan, run a thin knife around edge of dish, then dip dish briefly (about 20 seconds) in a pan of very warm water. Invert a large platter with a rim over baking dish, then quickly invert to turn out flan onto platter (caramel will pour out over and around flan). Let stand at room temperature 15 minutes before serving.
Serves 6