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Pumpkin Flan with Pepita Praline

Pumpkin Flan with Pepita Praline

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Servings: 8

Ingredients

PRALINE

  • 1 c. sugar
  • ½ c. water
  • ¾ c. Toasted pumpkin seeds
  • ½ tsp. ancho chile powder

CARAMEL

  • ¾ c. sugar
  • ¼ c. water

FLAN

  • 1 c. half-and-half milk
  • 1 c. whole milk
  • 1 c. pumpkin puree
  • 2 tbsp. tequila optional
  • 2 tsp. pumpkin pie spice
  • ¾ tsp. ancho chile powder
  • ¼ tsp. ground cinnamon
  • ¼ tsp. salt
  • 6 large eggs
  • ¾ c. sugar
  • 2 tsp. vanilla extract

Instructions

  • 1.For the Praline: Line a baking sheet with nonstick foil. In a small saucepan, heat sugar and water over medium heat, until sugar dissolves. Bring to a boil. Boil, without stirring, until sugar mixture turns deep golden, swirling pan occasionally, about 7 minutes. Stir in pumpkin seeds and chile powder; quickly pour onto foil and spread with a heat-resistant rubber spatula into a thin layer. Cool until hardened. Break into large pieces.
  • 2.For the Caramel: Have ready a 1 1/2-quart soufflé dish. In a small saucepan, heat sugar and water over medium heat, until sugar dissolves. Bring to a boil. Boil, without stirring, until sugar mixture turns deep golden, swirling pan occasionally, about 7 minutes. Pour into soufflé dish, tilting dish to coat bottom evenly. Place dish in a large roasting pan. Bring 2 quarts water to a boil for roasting pan.
  • 3.For the Flan: Heat oven to 350 degrees F. In a saucepan, whisk together everything but the eggs, sugar, and vanilla extract; simmer mixture 2 minutes. Remove from heat. With a rubber spatula, scrape mixture through a fine-meshed sieve into a bowl, until about 1/3 cup solids remain in the sieve; discard solids. In a bowl, beat eggs, sugar, and vanilla until blended and smooth; slowly stir in 1/2 cup of the hot pumpkin mixture into egg mixture. Stir in remaining pumpkin mixture until blended. Scrape mixture through sieve back into bowl.
  • 4.Pour into prepared dish. Fill roasting pan with hot water to come halfway up sides of dish. Bake 60 to 65 minutes, until set and a knife inserted near center comes out clean. Remove from oven. Let cool completely in water bath. Remove from water bath and cover; refrigerate until very cold, at least 6 hours.
  • 5.Loosen edges of flan with tip of knife. Invert serving plate on top of soufflé dish; invert dish and plate, jiggling flan loose, letting caramel drip over custard and onto plate. Garnish with praline.

Notes

Adapted from www.delish.com
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