Pumpkin Flan with Spiced Pumpkin Seeds
The recipe Pumpkin Flan with Spiced Pumpkin Seeds could satisfy your European craving in roughly 8 hours. This recipe serves 8. Watching your figure? This gluten free and vegetarian recipe has 473 calories, 7g of protein, and 25g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have vegetable oil, eggs plus 1 egg yolk, ground cinnamon, and a few other ingredients on hand, you can make it.
Instructions
Put oven rack in middle position and preheat oven to 350°F.
Heat soufflé dish in oven while making caramel.
Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.) Keep tilting as caramel cools and thickens enough to coat, then let harden.
Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat.
Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well.
Add hot cream mixture in a slow stream, whisking.
Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well.
Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours.
Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes. Toss with salt and cayenne until coated.
Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large 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 flan.)
Sprinkle flan with spiced pumpkin seeds just before serving.
• Flan can be chilled 1 day.• Spiced pumpkin seeds keep in an airtight container at room temperature, 3 days.
Recommended wine: Tempranillo, Albarino, Grenache
Spanish can be paired with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Flaco Tempranillo with a 4 out of 5 star rating seems like a good match. It costs about 8 dollars per bottle.
Flaco Tempranillo
Produced from organically grown, dry-farmed vineyards. Flaco shows the complexity of twice its price. These vines are tended in diverse micro-climates, allowing for more consistency of ripeness year after year. The fresh, pure character of this wine makes this an extremely versatile wine to pair with food. This wine pairs well with white meats like pork and chicken and flaky fish like hake, cod or flounder. This has the fruit and acidity to match with red meats, as well.