Pumpkin Spice Flan

Fun fact: flan was originally a savory dish not sweet, but aromatic and pleasant to the palate.  

This flan recipe means so much to me simply because i grew up watching my mother making flan all of my life. I've always been so intimidated by it and today i finally took a chance and gave a try, and I have to say i am very proud of myself it came out pretty good. I took it to the next level and made this recipe perfect for this season, as Thanksgiving soon to approach us this pumpkin spice flan would be ideal for your Thanksgiving desert. My family was amazed that there could be such a thing as a pumpkin flan because they have only tried the original and i'm sure your family and  friends will love it as well. I added a mix of oats and nuts for a little crunch but it is totally optional. Its as good without them. Now lets get started =)  

{Custard/ Flan}

• 3/4 cup white sugar 
• 1 can sweetened condensed milk
• 1 can evaporated milk 
• 15 oz can pumpkin puree
• 1 teaspoon pumpkin pie spice 
• 1 tablespoon vanilla extract 
• 5 eggs 
• 1/8 teaspoon salt

In a sauce pan melt the sugar on a medium heat till golden. keep your eye on it and do not stir. Be careful with this step it may take some time, it took me three tries to get it rite. After is melted with a beautiful shade of golden pour in your ramekins or pan. Set side. 

pour all other ingredients in a blender and blend till combined.

Pour threw a sieve and on top of your caramel sugar. Place your ramekin inside another larger pan with hot water creating a double boiler, this will let the flan bake gently and evenly. Bake for an hour in a 350 degrees oven. Let cool completely. 

{Pumpkin Pie Spice}

If you don't have pumpkin pie spice on hand you can do what i did and make your own and store the rest in a air tight container or jar for your next recipes! Its better and you will save a ton of money making it yourself.

• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon all spice 
• 1/4 teaspoon ground cloves 
• 1/2 teaspoon ground nutmeg or mace

{Topping}optional 

• 1/4 cup almonds
• 1/4 cup pecans
• 1/4 cup pumpkin seeds
• 1 tablespoon chia seeds 
• 2 tablespoon rolled oats
• 2 tablespoon brown sugar
• 1 teaspoon cinnamon 
• 2 tablespoon olive oil 
• pinch salt 

Toss all together and place in a small baking sheet and toast stirring occasionally, until golden, about 10-12 minutes. Serve over top with some mint leaves.

Drunken Rose Apple Pie

 

This dessert is a single serving apple pie shaped into a rose making it ideal for a dinner party or a Thanksgiving party. Its perfect, everyone gets there own little dessert rose and its very simple and easy to put together. You can make them ahead of time and keep then sealed in the fridge. I kept the flavors very classic, with there unique spice blend. I paired this beautiful rose with a simple caramel and a scoop of vanilla ice cream. 

{For the pie}

• 2 apples 
• 1 pkg puff pastry
• 3 tablespoons sugar 
• 2 tablespoons cinnamon
• 1 teaspoon allspice 
• 1 tablespoon fresh lemon juice 

Slice your apples very thin and place them in a bowl with lemon juice, toss well and place in the microwave for about 30 to 60 seconds till you can bend them but not break. 

Add half of the sugar and spice mix. Set aside.

Open the puff pastry and cut into long strips. Place the apples on top of the strips like this....  

Sprinkle some more sugar cinnamon on top.

Roll each strip and place in buttered ramekins or any dish you would like to serve, You can also bake them in cupcake or muffin tins. Bake for about 30 to 40 minutes and serve along side ice cream and caramel sauce.

{For the caramel sauce}

• 4 tablespoon brown sugar 
• 1 tablespoon unsalted butter 
• A dash of cognac {Hennessy brand preferred} 

Place all the ingredients in a small sauce pan and cook till its thick and bubbly, and your sauce is ready to serve. Drizzle over the pie.

Pumpkin Pancakes With Pumpkin Spiced Latte

As some of you already know i just got a new job and i have been so busy that i have not been able to post anything in a while and for that i do apologize but i am pleased to be back! On that note... lets get started!

Its the first day of October and i could not be more excited for this time of year =) As I've told you guys before i love the fall, it just makes me want to stay in bed cozy watching old movies with a nice cup of hot coco um lol, and not to mention The farmers market are blooming with pumpkins, apples and peaches so for these couple of weeks i will be creating super fresh and comforting dishes all dedicated to this beautiful time of year. My first fall dish is an old time favorite pumpkin pancakes accompanied by a Starbucks inspired pumpkin spice  latte.


{For the pancakes}

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
•  1 tablespoon white sugar 
• 1 1/4 cups milk
• 1 egg 
• 3 tablespoon melted butter 
• 1/2 cup 100% canned pumpkin 
• 1 teaspoon  ground cinnamon 
• 1 teaspoon ground cloves 
• 1 teaspoon ground ginger 
• 1 teaspoon ground nutmeg 

{For candied pecans}

• 1 cup pecans 
• 1/4 cup pumpkin spiced simple syrup. recipe follows>

Bake in a 350 degrees oven for about 15 to 20 minutes.


Sift the flour, baking powder, salt and sugar in a large bowl.
Add the milk and egg, mix till combined.
Add the melted butter.
In a separate bowl mix the pumpkin and all of the spices, add the mixture to the pancake mixture making sure not to over mix.
Cook over medium to low heat. Serve with hot real maple syrup and candied pecans.

 Makes about 12 small pancakes.


{For pumpkin spiced latte}

• 1/2 cup espresso or strongly-brewed hot coffee
•  pumpkin spice syrup to your liking 
• 1 cup steamed milk
• 1 tablespoon instant coffee granules (Sanka brand preferred) 
• 1/2 cup heavy cream
• 1 tablespoon powder sugar

Whip the heavy cream and powder sugar. Set aside
Pour the hot coffee, syrup and coffee granules in serving cups, add the milk last and top with the whipped cream and cinnamon and enjoy!

                             


{Pumpkin Spice Simple Syrup}

• 2/3 cup sugar
• 1/2 teaspoon vanilla
• 1 cup water 
• 2 sticks cinnamon
• 6 cloves 
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg 
• 1/3 cup pumpkin puree

Add all of your ingredients except the pumpkin to a sauce pan and simmer till a light syrup consistency forms, then add the pumpkin, mix and remove from heat and pass it through a sieve to catch all the large pieces of spices. Add to pecans and latte. You can refrigerate the rest if leftover. Enjoy!

A few seasonal gatherings!