Pumpkin and condensed milk flan recipe

Flan and cake, eternal companions on birthdays and celebrations. Flan is a very popular dessert around the entire globe. That is why this time one of the “kings” of world pastry dresses in gala to take this recipe flan and condensed milk with /brecetasgratis.This dessert with pumpkin is ideal for a witch night party or the day of the dead for kids and adults. In December, it also decorates the Christmas table because it is a delicious option to taste. The preparation of this pumpkin flan without oven, shows a Canary Islands in the pastry. The Canarian pumpkin cheese is a flan prepared with condensed milk. Apparently it is very similar to traditional flan but its flavor is more creamy and sweet, without becoming cloying. The procedure is a bit different from that used in the classic: beat the whites almost about to snow, then add the yolks, and finally add the ingredient that will define the main flavor and mix everything. Then, for 1 hour or 2, you cook it in the water bath. Very easy! It is interesting to mention that in Venezuelan cuisine, the Auyama cheese or flan is also very popular. In almost any celebration or birthday, cheese and gelatin look like companions of the traditional cake or cake. This pumpkin flan in the water bath undoubtedly belongs to part of the gastronomic inheritance legada by Spain, product of cultural miscegenation.

Ingredients to make pumpkin and condensed milk flan:

1. First, you can bake or boil the auyama that you will use for the Auyama flan with condensed milk. Previously, lava and itch the fruit. Place a saucepan with boiling water, deposits the chopped auyama. You must remove the fruit from the fire when you click it and feel its tender texture. The auyama is very good, until all excess moisture is eliminated. Crush the pumpkin pieces until a very soft puree. It is very important that you verify the texture, because if you leave very solid Auyama pieces, then they will remain in the cheese. It is interesting to highlight that it is unpleasant to find some small pieces of fruit inside the homemade pumpkin flan but not everyone to everyone like.

2. Order the work table to start making pumpkin flan without oven. Place the necessary utensils and containers with the ingredients. Verify the measures of each food well, before pouring the containers. Separate the yolks from the whites, scratch the lemon peel and place the puree of Auyama next to the other ingredients.

3. Beat the whites until they are semi-heavy, before the snow point.

4. Add egg yolks and continue beating.

5. Add condensed milk, little by little, a splash like a thread.

6. Add the milk in the same way that you integrated condensed milk.

7. incorporates the Auyama into the mixture, little by little. Beat everything until a homogeneous consistency for pumpkin flan in the water bath.

8. Finally, add the cinnamon and lemon zest to finish the dough of the dessert with pumpkin. Keep beating, until everything is incorporated.

9. In the flanera deposits sugar. Spray a little water, without wetting all the sugar. Kitchen over medium heat. Do not remove, only occasionally, stir the saucepan a little, to the sides. When the syrup looks very light brown, the liquid caramel is ready. Then, use cloth gloves or a cloth to hold the flanera. Slowly turn the container. This movement helps you cover all the internal walls of the container with the caramel.

Trick: The final color of the caramel will depend on how clear it is seen at the beginning. Remember that then, it will continue to cook next to the flan.

10. Empty the mixture prepared in the flanera and covers the surface with a lid or an aluminum foil. Prepare the Maria bath, placing the flanera inside a larger pot that contains water. Verify that the water covered by the flanera does not exceed 3/4 parts of it. Water should never fall into this container. Coacin the home pumpkin flan over medium heat for 75 minutes or until it sets. Verify every 30 minutes by clinging with a stick without touching the bottom of the pumpkin cheese. When curdling, turn off the heat and let stand a little, so the water of the pot will cool. Remove the flanera, leave it at room temperature until it cools completely. Then, refrigerate for at least 4 hours or until the next day, before unmolding.

Trick: It is similar to the process with the cakes: if the stick comes out the flan is ready, if not, it continues to cook.

11. Past time, unmold and … to taste! Unmolding pumpkin flan with condensed milk is very simple. Shake the flanera a bit and you will see how it takes off gently from the sides. Then, place a flat plate of the appropriate size for the flan on the flanera. Turn and … ready! Pumpkin desserts are delicious and very nutritious. The texture of this flan is very creamy … exquisite for the palate! In addition, its aroma is fragrant and the taste is sweet but … not cloying. When you place this dessert at your table, be sure that it will not go unnoticed. Everyone will ask you for the recipe!

12. How about the pumpkin flan with condensed milk? Did you try or would you like? Please give me your opinion. If you dare to prepare it, take a photo and share it with all of us. It will be an experience for us! Do not miss other typical autumn and winter desserts such as this showlet cheesecake recipe with forest fruits.