Food Network: Pumpkin Flan with Pumpkin Seed Praline

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Pumpkin Flan with Pumpkin Seed Praline
Recipe courtesy Gourmet Magazine

Ingredients
2 cups sugar
1 cup whole milk
2 (5-oz) cans evaporated milk
5 large eggs
1/4 teaspoon salt
1 (15-ounce) can solid-pack pumpkin
2 tablespoons premium golden agave tequila or bourbon
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Pumpkin seed praline, recipe follows

Directions
Preheat oven to 375 degrees F.

Heat a 2-quart souffle dish or round ceramic casserole in middle of oven.

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.

Ingredients
Pumpkin Seed Praline:
1 cup sugar
1/2 cup water
1 cup hulled (green) pumpkin seeds, toasted

Directions
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.

Yield: 8 to 10 servings