Pumpkin Flan With Cinnamon Pumpkinseeds

  1. In a small saucepan, combine 3/4 cup sugar with 1/4 cup water.
  2. Simmer over medium-high heat, stirring often, until sugar dissolves.
  3. Partly cover pan and continue cooking until sugar turns medium amber, about 6 minutes.
  4. Immediately pour caramel into a 2 1/2-quart souffle dish and quickly turn to coat bottom and sides.
  5. Heat oven to 350 degrees.
  6. In a small saucepan, cook pumpkin over medium-high heat, stirring often, until dryish.
  7. In a large saucepan, heat milk with remaining 1 cup sugar until barely simmering.
  8. Gradually stir in semolina and cook over medium-low heat, stirring often, until slightly thickened, about 5 minutes.
  9. Whisk in pumpkin.
  10. Remove pan from heat and let cool slightly.
  11. Beat in eggs, vanilla and salt, then pour into souffle dish.
  12. Set souffle dish in a roasting pan.
  13. Pour hot water into pan to reach halfway up side of dish.
  14. Bake until a knife inserted in flan comes out clean, about 1 1/4 hours.
  15. Transfer dish to a rack and let cool slightly, then cover and refrigerate overnight.
  16. Lightly brush a medium skillet with oil.
  17. Add pumpkinseeds and toast over medium heat until they begin to pop and brown slightly, about 2 minutes.
  18. Remove from heat and stir in kosher salt and cinnamon.
  19. Run a knife around flan.
  20. Invert a round platter over dish.
  21. Holding dish and platter securely together, quickly invert flan onto platter; caramel sauce will spill out.
  22. Sprinkle flan with some cinnamon pumpkinseeds just before serving.

sugar, pumpkin, milk, semolina, eggs, vanilla, salt, vegetable oil, green pumpkinseeds, kosher salt, cinnamon

Taken from cooking.nytimes.com/recipes/1012889 (may not work)

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