Flan de cabaza
Como é tempo de cabazas, hai que aproveitar e facer tódalas lambetadas que se poida con elas, así que as dúas receitas desta semana serán con cabazas. Se vos gusta o flan, esta receita encantaravos, pois a cabaza fai que o flan quede máis cremoso e cunha textura máis suave. Imos aló!
Ingredientes:
– 500 gramos de cabaza xa cocida
– 5 ovos
– 400 ml de leite evaporado (ou leite normal)
– 260 gramos de azucre
– caramelo caseiro (receita aquí)
Preparación paso a paso:
1. A cabaza teremos que cocela ou asala (no forno ou no microondas), escorrela ben e despois pesala, ata ter os 500 gramos.
2. Mesturamos a polpa da cabaza co azucre.
3. Engadimos os 5 ovos batidos.
4. Batémolo ben coa batedora e engadimos o leite evaporado.
5. Botámolo todo nun molde cuberto con caramelo e poñémolo a cocer ao baño maría. Podédelo facer tanto no forno, botando auga na bandexa do forno, como nunha pota.
6. Cando cravando un escarvandentes no centro saia limpo, quererá dicir que xa está ben cocido.
7. Cando estea frío, dámoslle a volta e listo!
Xa vedes que é tan sinxelo de facer coma o flan de sempre, e o resultado seguro que vos gusta. Se vos atrevedes a probar esta saborosa lambonada, podedes mandar as vosas fotos a kukinhas@kukinhas.com ou por facebook ou twitter.
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Pumpkin creme caramel
Now that it’s pumpkins’ time, it’s also time to prepare lots of yummy and sweet recipes with them, so this week both recipes will be made with pumpkins. If you like creme caramel, you’ll love this recipe because the pumpkin gives it a smooth and soft texture. Let’s go!
Ingredients:
– 500 gr cooked pumpkin
– 5 eggs
– 400 ml evaporated milk (or regular milk)
– 260 gramos de azucre
– homemade caramel (recipe here)
Step by step preparation:
1. Cook the pumpkin, either by boiling it in a pan, in the oven or in the microwave, drain it well and weigh it until getting 500 gr.
2. Mix the pumpkin pulp and the sugar.
3. Add the 5 eggs, beaten.
4. Process with a food processor and add the evaporated milk.
5. Pour it into a mould covered by caramel. You can either prepare it in the oven, by adding some water to the baking tray, or by cooking in inside the mould over a pan with boiling water.
6. when a toothpick inserted in the middle comes out clean, the creme caramel is ready.
7. When cold, turn it over a plate and…that’s it!
As you can see, this recipe is as easy as any creme caramel recipe and you will enjoy this pumpkin version for sure. If you try it, take some pictures and send them to kukinhas@kukinhas.com, or facebook and twitter.