Ina Garten shakes up Thanksgiving dessert by making her Pumpkin Flan with Maple Caramel.#InaGarten #BarefootContessa #FoodNetwork #Pumpkin #Flan #CaramelSubscribe to Max to stream more #BarefootContessa! #StreamOnMaxGet the recipe https://foodtv.com/3LLmjY1Subscribe to Food Network http://foodtv.com/YouTubeIna Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Pumpkin Flan with Maple CaramelRECIPE COURTESY OF INA GARTENLevel: IntermediateTotal: 4 hr 45 min (includes chilling time)Active: 25 minYield: 8 to 10 servingsIngredientsFor the caramel:3/4 cup sugar1/3 cup pure Grade A maple syrup 1/2 teaspoon fleur de sel For the pumpkin flan:1 (14-ounce) can sweetened condensed milk1 (12-ounce) can evaporated milk 1 cup canned pumpkin puree (not pie filling) 1/2 cup (4 ounces) Italian mascarpone 4 extra-large eggs 1 teaspoon pure vanilla extract 1/2 teaspoon pure maple extract, such as Boyajian 2 teaspoons grated orange zest (2 oranges) 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg DirectionsSpecial equipment: a candy thermometerPreheat the oven to 350 degrees F.For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don't stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer. Watch it carefully so it doesn't burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don't combine.Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don't tilt the pan or the caramel will run out!Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice."Cooking for Jeffrey: A Barefoot Contessa Cookbook" by Ina Garten Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten's Pumpkin Flan with Maple Caramel | Barefoot Contessa | Food Networkhttps://youtu.be/Rt2vhoy_WZo
