Tuesday, October 8, 2013

Kabocha pumpkin flan recipe


Watch how to make Kabocha pumpkin flan on the Van's Kitchen Youtube
Blog in Vietnamese: Video: Cách làm bánh flan bí đỏ

Autumn is finally here in Phoenix, with cool crisp nights and pumpkins piled in front of the stores. This pumpkin crème caramel is a great sweet welcome the season.

It's also great for a busy holiday schedule, since I can make it ahead of time and chill in the fridge until serving. The pumpkin flavor, smooth texture, and caramelized sugar are so great.
If you're looking for a unique dessert to celebrate Fall, this is an excellent choice.

Bánh flan bí đỏ, Kabocha pumpkin flan
Ingredients:
(makes seven 6 oz ramekins)


Caramel:
⅔ cup (140 g) sugar
⅓ cup (70 ml) water


Pumpkin custard:
⅔ cup (200 g) steamed pumpkin (or pumpkin puree from can, no sugar added)
2 large eggs
3 large egg yolks
⅓ cup (70 g) sugar
1¼ cups (300 ml) milk
½ tsp vanilla extract (optional)
¼ tsp cinnamon (optional)


Bánh flan bí đỏ, Kabocha pumpkin flan


Preheat the oven to 325°F (160℃).
Line up 7 (6-ounce) ramekins on a baking pan.
In a small saucepan, stir to dissolve sugar with water at medium heat. Bring to a full boil. As soon as the caramel turns amber color, pour a layer of caramel into each ramekin.
In a small saucepan, combine the sugar and milk. Set the heat to medium. Stir until the sugar is dissolved, then remove from the heat.  
Separately, beat the egg yolks and whole eggs until they are combined. Add the milk and sugar mixture, mix well. Add the pumpkin puree. Mix well. 
Strain through a fine mesh. Use a spatula to scrape the pumpkin through the sieve. Add vanilla and cinnamon. Mix well. Strain again into a pitcher, and fill the 7 ramekins with the mixture. 
Place the baking pan in the preheated oven. Pour in the boiling water. The water should go half-way up the side of the ramekins. Bake for 40 minutes. The texture of the crème caramel should be jiggly but not too liquid.
Let them cool first, then plastic-wrap each individual ramekin and refrigerate for at least 4 hours. The texture will become firmer.
When serving, run a knife along the ramekin, and place a dessert plate onto each ramekin and turn both upside down to unmold the crème caramel onto the plate. 
Serve immediately.

1 comment :

  1. The cake look good and so cute with it's heart shape!
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