Your Life A to Z Recipe: October 15, 2013 Pumpkin Flan and Pumpkinseed Cake

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Your Life A to Z Recipe: Tuesday, October 15th

By: Jeff Smedstad

Pumpkin Flan

The added richness and texture of pumpkin make this a very special flan. Pumpkin pie was of course the inspiration for this recipe and the creaminess puts it a step above pumpkin pie in my opinion.

6 eggs
6 egg yolks
2 cups 1/2 & 1/2
1 tsp vanilla
1 tsp ground canela
1/2 can sweetened condensed milk
1/2 14 oz can pumpkin pie mix
pinch of salt

2 cups sugar for flan mold

Melt the sugar in a saucepan over medium high heat until liquified keep cooking and stir it with a metal spoon until it is lightly browned and nutty smelling. Use extreme caution and pour enough into individual ramekins to coat the bottom of the dish then quickly while the caramel is still hot swirl it to get the ramekin coated on the sides as well set aside to cool, hopefully you haven’t burned yourself by now let them cool off and then place them in a baking pan, fill the pan with water to come up 1/2 the way of the ramekins, fill the dishes with the flan mixture and put in a 350 degree oven for about 45 minutes or until the custard is set. I like to wiggle the pan to check it should not seem liquid or loose. Loose custard is bad.....refrigerate for 4 hours or up to 3 days, unmold by taking a knife around the edge and invert onto a plate, it should fall off. Serve with candied pumpkinseeds and fresh whipped cream.

Pumkinseed Cake
This cake is a perfect not too sweet ending to a spicy rich meal, this also makes a great morning partner to your coffee
1/4 lb unsalted butter at room temp
1 cup sugar
1/2 cup brown sugar
2 tsp vanilla
3 eggs
1 cup milk
1 1/2 cups ground pumpkinseeds
1 1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp salt

Heat oven to 350 and grease and flour a 10 inch cake pan. Cream the butter and sugar with the vanilla until light and fluffy add the eggs one at a time until fully incorporated then stir in cream, flour, pumkinseeds, salt and baking powder until just mixed. Pour into your pan and bake for about 45 minutes or until a toothpick inserted comes out clean. Cool unmold and serve with berries and vanilla bean ice cream.