These recipes I share again for my new followers
Hello friends I hope you are well I share this recipe for pumpkin flan very easy to prepare and the best thing is that it goes directly to the fridge does not need oven.
Venezuela has a great variety of so many sweets that I could not tell you which one is more tasty, what I can tell you is that I love to eat sweet especially in the afternoons, I also love a good cup of coffee and if it is with much better milk, this flan is ideal to prepare it for our children.
I share two recipes the difference of one and the other is in the ingredients:
RECIPE 1
INGREDIENTS:
250 grams of pumpkin
4 Eggs
1 Tablespoon lemon juice.
1 cup of milk
1 Tablespoon of rum.
240 grams of paper or sugar.
PREPARATION:
We boil the pumpkin until it softens, we beat the eggs with the paper or sugar in a bowl, we incorporate the pumpkin, the rum, the milk, until it is a very homogeneous mixture, in a cheese-making or a suitable mold add half a cup of water, the lemon and paper or sugar, and simmer until you get a dark caramel,
Incorporate the mixture, take to the oven in a bain-marie for 25 minutes or until it has set.
Remove from the oven, let cool, serve with the companion of our preference and ... Bon appetit.
RECIPE 2
Ingredients:
1 kilogram of pumpkin.
1/2 kilogram of sugar.
1 liter of milk
2 tablespoons of butter or margarine.
2 tablespoons of vanilla.
2 tablespoons cornstarch
1 green lemon peel.
1 cinnamon stick
1 pinch of salt.
Preparation:
First the pumpkin is cut into pieces and sancocha with a pinch of salt, in a pot the milk is boiled with the sugar, the lemon peel, the cinnamon stick and the cornstarch, when the squash is soft it drains and it is crushed to make it puree, adding little by little the milk that we previously prepared with the sugar, the lemon peel and the cinnamon stick, it is cooked on a slow fire, stirring softly and constantly with a spoon or wooden palette until you get a cream homogeneous and quite thick, remove from heat and add the 2 tablespoons of vanilla and 2 tablespoons of butter or margarine, stir a little more and pour into a previously caramelized mold. Take it to the refrigerator and let it cool for about 6 hours, to finish the recipe is taken out of the mold and served cold.