Spiced flan recipe

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  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Custard tart

A flan can be both a pastry-based tart and a baked custard, like a crème caramel. It cuts beautifully into wedges and is delicious served with more soured cream.

3 people made this

IngredientsServes: 6

  • 1 butternut squash, about 450 g (1 lb)
  • grated zest and juice of 1 large orange
  • 2 eggs
  • 100 g (3½ oz) light muscovado sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp freshly grated nutmeg
  • ¼ tsp salt
  • 1 tbsp brandy (optional)
  • 150 ml (5 fl oz) soured cream
  • To serve
  • 1 tsp icing sugar, sifted
  • 6 tbsp soured cream

MethodPrep:1hr30min ›Cook:30min ›Ready in:2hr

  1. Peel the squash and cut it into chunks, discarding the seeds. Put into a medium-sized saucepan with the orange juice. Bring to the boil, then lower the heat, cover and cook gently for 20–25 minutes or until tender. Drain, discarding any remaining juice. Purée the squash in a food processor or blender. Preheat the oven to 180°C (350°F, gas mark 4).
  2. Lightly beat the eggs in a bowl, then whisk in the orange zest, sugar, cinnamon, ginger, nutmeg, salt, brandy, if using, and soured cream. Add the puréed squash and mix well.
  3. Pour the mixture into a 23 cm (9 in) china flan dish or pie dish. Bake for 25–30 minutes or until just set. Loosen the edges with a round-bladed knife, then leave to cool for about 1 hour or, alternatively, until completely cold.
  4. Serve slightly warm, or cover and chill before serving. Sprinkle with a light dusting of icing sugar and accompany with extra soured cream.

Each serving provides

A * C * B12, folate, calcium, potassium

Another idea

For a souffléd spiced flan, in step 2, separate the eggs and beat the yolks with the orange zest, sugar, ½ tsp cinnamon, 1 tsp mixed spice, the salt and brandy, if using. Mix with the puréed squash. Whisk the egg whites to soft peaks, then fold into the squash mixture with the soured cream. Pour into a 20–23 cm (8–9 in) ovenproof dish that is 5 cm (2 in) deep. Scatter over 30 g (1 oz) chopped pecan nuts and bake as in the main recipe, until slightly puffy and pale golden. Serve immediately, dusted with icing sugar and with the extra soured cream.

Plus points

Butternut squash is a good source of the antioxidant beta-carotene as indicated by the bright orange colour of the flesh. * Soured cream has a lower fat content than double or whipping cream, yet it still adds a rich taste and creamy texture. * Cinnamon is mentioned frequently in the Old Testament and during the Middle Ages was almost as popular as black pepper. Apart from its culinary use, it appears to have medicinal properties as a nasal decongestant.

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Reviews in English (1)

Something else.Dont use the zest and juice of a whole orange, it overpowers all the other flavours, not good!-02 Nov 2010


A twist on traditional flan, this pumpkin flan recipe is bursting with warm fragrant spices. A wonderfully creamy alternative to pumpkin pie, this Latina favorite can be the star of your fall dessert table.

Ingredients:

1 ¼ cups plus 1 Tablespoon sugar
⅛ teaspoon salt
1 teaspoon cinnamon
1 cup pumpkin purée
5 large eggs, lightly beaten
1 ½ cups undiluted evaporated milk
⅓ cup water
1 ½ teaspoons vanilla extract
½ cup heavy cream, whipped
¼ teaspoon ground ginger

1. Melt ½ cup of the sugar over low heat until the sugar forms a golden syrup. Stir constantly to prevent burning.

2. Pour immediately into a shallow cake pan (8x8x2) or a 9-inch pie plate, turning and rolling pan from side to side to coat evenly. Set aside.

3. Preheat the oven to 350 degrees F.

4. Combine ¾ cup of the remaining sugar with the salt and cinnamon. Add the pumpkin purée and eggs. Mix well.

5. Stir in the evaporated milk, water and vanilla. Mix well.

6. Turn into the caramel-coated pan. Set pan into a larger pan of hot water.

7. Bake for 1 ¼ hours, or until a knife inserted into the center of the filling comes out clean. Cool and chill.

8. To serve, run a spatula around the sides of the pan. Turn flan out onto a serving plate.

9. Cut into squares or wedges. Combine the whipped cream with the remaining sugar and ginger. Top flan with the whipped cream mixture.


Mexican Spiced Chocoflan for Progressive Eats

I think it was my friend Nelly from Cooking with Books who first showed me a picture of Chocoflan, or impossible cake, and I have had it in the back of my mind ever since. I mean, who wouldn&rsquot want moist chocolate cake and smooth, creamy flan all in one bite? Nobody? I didn&rsquot think so.

The failed chocoflan brownies were delicious, but not exactly what I was going for!

The first time I tried to make Chocoflan, I thought I&rsquod be snazzy and use brownie batter and make individual ones in ramekins. The brownie batter steadfastly refused to rise up through the flan mixture and trade places, so I finally got annoyed and turned all the ramekins out into a greased 11&Primex7&Prime pan, swirled the flan around with the batter and let it bake until everything was set up. Then I cut a lot of it into wee pieces to use as a mix-in for ice cream. The rest of it, I ate. Because even though it hadn&rsquot turned out the way I&rsquod envisioned&ndashnot even close&ndashit was ridiculously good.

When Progressive Eats rolled around again with the theme Tex-Mex, chosen by Milisa of Miss in the Kitchen, I decided it was time to revisit chocoflan and do it up right this time.


Spiced Chickpea Flat Bread

Spiced Chickpea Flat Bread is always served in all Indian weddings to accompany curries. However, this bread has so much flavor, you will enjoy it alone or with just some melted butter or pickle on the side. Even though this flat bread is specialty of North Indian State - Punjab, it is popular all over the India.

This spiced bread is also high in fibre, best suitable to eat on its own on-the-go. Punjab is a farming state of India and this flat bread was traditionally prepared for farmers working in fields to keep them full longer.

If you ever wonder to start your day right , this bread is excellent choice for breakfast.

Whenever, I make this dough, I roll and freeze 4-5 breads (uncooked), then on any busy weekday, just take out 1-2 frozen breads, cook'em on flat skillet with little bit or no oil and eat , sipping a cup of hot coffee.

This spiced flat bread makes me feel like chickpea flour and whole wheat flour are on mission to keep me healthy and full longer. Have this for breakfast and it will keep you full (satisfactory full) for long time. Perfect way to avoid mid morning snacks and maintain healthy weight.


Recipe Summary

  • 1 1/2 cups sugar
  • Pinch of salt
  • 3 large whole eggs
  • 5 large egg yolks
  • 1 3/4 cups coconut milk
  • 1 cup milk
  • 3 tablespoons dark rum

Heat oven to 325 degrees. Have ready a 9-inch round glass pie dish. Place a clean kitchen towel in the bottom of shallow baking pan large enough to hold pie dish. Fill baking pan with enough boiling water to come halfway up sides of dish carefully transfer baking pan to oven.

Place 3/4 cup sugar in a heavy-bottomed, medium skillet. Place over medium-high heat cook until sugar begins to melt, swirling pan. Continue cooking until melted and medium-dark brown, about 5 minutes. Remove from heat pour caramelized sugar into pie dish. Swirl dish until sugar evenly coats bottom let cool.

In a large bowl, whisk together remaining 3/4 cup sugar, salt, eggs, and egg yolks until combined. Whisk in remaining ingredients until combined. Pour into pie dish transfer to hot-water bath in oven. Bake until flan is almost set (it will appear loose in center but continue cooking as it cools), 45 to 50 minutes. Transfer baking pan to a wire rack until water cools then transfer pie dish to wire rack to cool.

When ready to serve, run a knife between flan and pie dish. Place a serving dish on top of flan invert. Slice, and garnish with any remaining syrup.


Method

Tart shell

Preheat the oven to 180°C/fan 160°C/ gas mark 4.

Place the flour and icing sugar in a food processor, and pulse briefly to mix. Add the roughly chopped cold butter and pulse until the mixture resembles breadcrumbs.

Add the egg yolk, along with one tablespoon of cold water. Pulse until the dough has almost come together. Tip everything out and bring the pastry together by hand. Shape into a flat disc and wrap in cling film, then chill in the fridge for at least 30 minutes.

On a piece of baking parchment, roll out the pastry into a circle, slightly larger than the tart tin, and about 3mm thick. Don&rsquot use any flour on the baking parchment, just sprinkle lightly on the top of the pastry to stop the rolling pin from sticking.

Lift up the baking parchment and invert over the tart tin. Peel back the baking parchment from the pastry and discard. Carefully lift up the edges of the pastry, and ease it down into the tin. Push and press the pastry into every crease of the tin, leaving a small lip over the sides.

Move the tart tin to the fridge for 20 minutes, or to the freezer for 5 minutes. Use a paring knife to trim the pastry, flush against the top of the tart tin. Prick the base of the tart shell with a fork, and then line the tart with ovenproof baking parchment, and fill with uncooked rice. Bake the tart shell for 20 minutes, then lift out the rice parcel. Bake for another 10 minutes, until the pastry is completely cooked.

Apples

Peel, core, and slice the apples. Set aside while you prepare the other ingredients. Place the unsalted butter, castor sugar, cinnamon and nutmeg into a large pan over a medium heat, until all the sugar has melted.

Add the apples slices to the pan, and sweat down until the apples are stained with the spices and have softened - about 10 minutes. Leave the apple slices to cool completely.

To assemble, place the apple slices curved side up, against the inside edge of the tart shell. Overlap the slices as you go, to create a spiral going inwards that resembles a large flower. When you come towards the centre, you may need to trim the apple pieces to finish the spiral pleasingly.

Custard

In a small milk pan, combine the double cream, milk, and vanilla bean paste. Set over a low heat, swirling occasionally, until the cream mixture starts to steam

Meanwhile, combine the egg yolks and sugar in a batter jug. Whisk them together until they lighten in colour. Pour a little of the hot cream mixture into the eggs, and whisk vigorously to temper the egg mixture. Continue to add a little at a time, whisking continuously, until all the cream mixture is incorporated.

Now you're ready to pour the custard over your assembled apples in the tart shell. Take your time here, and try to direct the custard down into the cracks, rather than just dumping it all on top. Give the baking sheet a little tap against the worktop to help release any air bubbles.

Return the tart to the oven for about 45 minutes, until the custard is just starting to brown in patches. Cool the tart for at least 20 minutes before transferring to a serving plate. Serve warm, or cold.


Spicy Apple Flan

I came across this in a 1970s recipe book from Addingham, near Ilkley – and the result, as it says on the tin, is a ‘spicy apple flan’ the caramelization from the sugar topping also gives it a attractive finish.

Ingredients

  • Shortcrust pastry
  • 1lb (16 oz/450g) cooking apples
  • 4 oz (113g) sultanas or currants
  • 4 oz (113g) brown sugar
  • 1 teaspoon mixed spice
  • Butter
  1. Line a flan dish with made or bought shortcrust pastry
  2. Mix together sugar and spice
  3. Peel, core, and slice the apples
  4. Put half the apples into the pastry case, sprinkle with half the sugar and all the dried fruit, add the rest of the apples and top with the remaining sugar
  5. Put knobs of butter on top of the sugar and bake in a hot oven (Gas mark 6/400F/200C) for 25 minutes.
  6. Serve hot with warm custard, or cold with cream.

Source: Good Food: a collection of recipes compiled by members of the Addingham Parent-Teachers’ Association (no date: circa 1970).


PREHEAT oven to 350° F.

HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 6 to 8 minutes or until dissolved and caramel-colored. Pour onto bottom of 9-inch-round cake pan quickly swirl around bottom to coat.

PLACE evaporated milk, Coffee-mate Cinnamon Vanilla Crème Flavor Liquid, sweetened condensed milk, eggs, ginger, cinnamon and cloves in blender cover. Blend for 5 seconds. Pour into prepared pan.

COVER lightly with foil. Place pan in large roasting pan fill roasting pan with warm water to about 1-inch depth.

BAKE for 50 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.

TO SERVE, run small spatula around edge of pan. Invert serving plate over pan. Turn over shake gently to release. Sprinkle crumbled gingersnap cookies around edge, if desired.


  • ½ cup sugar
  • 1 to 2 oranges
  • 4 eggs
  • 1 cup fat-free milk
  • ⅔ cup half-and-half
  • ¼ cup sugar
  • ⅛ teaspoon salt
  • 1 cup Sliced kumquats and/or edible flowers

Preheat oven to 325 degrees F. Place a 9-inch pie plate in a large roasting pan. In a heavy 10-inch skillet heat 1/2 cup sugar over medium-high until sugar begins to melt, shaking skillet occasionally for even melting. Do not stir. When sugar starts to melt, reduce heat to low cook 5 minutes or until all of the sugar is melted and golden, stirring with a wooden spoon. Immediately pour melted sugar into pie plate tilt the pie plate to spread the melted sugar (sugar will harden quickly in the pie plate).

Remove 1/2 teaspoon zest and squeeze 1/3 cup juice from oranges. In a large bowl whisk together orange zest and juice, eggs, milk, half-and-half, 1/4 cup sugar and salt. Pour mixture into pie plate. Place roasting pan on oven rack. Pour enough boiling water into roasting pan around pie plate to come halfway up the sides of the pie plate.

Bake about 55 minutes or until a knife inserted near the center comes out clean. Carefully remove pie plate from water. Cool on a wire rack 30 minutes. Cover and chill 4 to 24 hours.

To serve, invert flan onto dessert platter. If desired, top with kumquats and/or flowers.


Spiced Pumpkin Flan with Piñones

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This is a perfect holiday dessert because it actually tastes better made a day ahead, freeing up the oven and your time on Thanksgiving morning for other dishes. Piñones is the local name for pine nuts.

Ingredients

Caramel

Custard

  • 2 cups pureed pumpkin
  • 2 cups half-and-half
  • 5 large eggs
  • 1 1/2 cups granulated sugar
  • 3 Tbs. dark rum, or 2 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/8 tsp. ground nutmeg

Garnish

Preparation

Preheat oven to 300F. Place eight 8-ounce custard cups or ramekins in roomy baking pan, without crowding.

To prepare caramel: Place sugar in small heavy saucepan or skillet. Heat over low, watching carefully as sugar melts into golden-brown syrup. Do not stir unless sugar is melting unevenly. When sugar turns medium brown, immediately remove pan from heat, and carefully pour about 1/2 to 3/4 teaspoon melted sugar into bottom of each cup. Sugar syrup firms up almost immediately, so work fast.

To make custard: Combine all custard ingredients in large saucepan and heat over medium-low. Whisk about 1 minute, until mixture is well blended and starts to froth around rim. Remove from heat when mixture is warm throughout. Do not boil.

Divide mixture evenly among cups nearly to rims. Pour warm water into pan around cups, enough to cover bottom one-third of cups refill if needed. Bake for 1 hour and 45 minutes, until custard is firm and slightly raised. Remove cups from oven and water bath. Cool at room temperature for about 20 minutes. Cover cups and refrigerate overnight, or a minimum of 3 hours.

Just before serving, uncover cups and run small knife around outside edge of each cup. Cover cup with serving plate, invert and give brief shake. Custard should drop to plate. Repeat with remaining cups. Garnish with pine nuts and serve.

Wine Suggestions

If there are no other competing desserts offered, you could match this flan with a tawny port such as Graham’s Ten Years Old Tawny. Or try a Sauternes such as Peter Lehmann Nobel Semillon Sauternes.


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