tag:blogger.com,1999:blog-7173052990851751381.post3671183263622775571..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: A Low Fat Pumpkin Flan Recipe – Unfortunately it WorkedChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-7173052990851751381.post-50065696626610020552019-11-02T09:33:20.849-04:002019-11-02T09:33:20.849-04:00Made this to bring to a post-Halloween dinner part...Made this to bring to a post-Halloween dinner party last evening. I heated the sugar in a heavy skillet - without water. Be patient and don't stir it - just rotate the pan from time to time. Also - I toasted the pumpkin seeds and added them just before serving for a little crunch. This dessert was really well-received. Will make again! Thanks Chef John. Gisèle from Torontohttps://www.blogger.com/profile/07037697068891670687noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4285328225632747462014-12-15T03:59:43.673-05:002014-12-15T03:59:43.673-05:00Dear Chef John,
You are an inspiration! Because o...Dear Chef John,<br /><br />You are an inspiration! Because of your "you are the __ of your __" I am more open to experimenting, which came in handy when I tried the pumpkin flan.<br /><br />The first two were absolute DISASTERS. It was lumpy, overcooked. I wanted to give up, but I tried again after 2 days. I realize that no one, not even the traditional blogs, call to strain the custard, but other vanilla recipes called for that. <br /><br />So I did just that, and the pumpkin flan was much better than expected. Just saying, straining the mixture and monitoring the baking time did the trick for me. (: cheers!Anonymoushttps://www.blogger.com/profile/05788099203302950335noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39293030623837290102012-12-15T18:40:23.835-05:002012-12-15T18:40:23.835-05:00Hey Chef John, Just read your perfect Prime Rib re...Hey Chef John, Just read your perfect Prime Rib recipe. <br />We are going to try it for <br />Christmas. My son usually <br />grills it and it is a major production! Sometimes he gets <br />it right and sometimes he does not. Your receipe seems so <br />simple and delicious. Wish us luck. MissKittytoomclhttps://www.blogger.com/profile/09460114426025123762noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61874918273398071572012-11-19T11:01:20.707-05:002012-11-19T11:01:20.707-05:00not sure of exact times, but yes it would work in ...not sure of exact times, but yes it would work in the big pan. Just MUCH better as individual cups. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81719713210138819982012-11-18T22:00:25.125-05:002012-11-18T22:00:25.125-05:00Hey Chef John. I've been watching your videos ...Hey Chef John. I've been watching your videos since early 2011. I love them. <br />anyway, <br />I am making this for thanksgiving for my family, but my parents want me to do it as like one big flan that <br />you serve by scooping a piece out with a big spoon. I keep telling them it won't work because of the caramel sauce and the individual flans are the only way to do it. <br />but they remain convinced it will be fine. who is correct here?SovPhil13https://www.blogger.com/profile/15629673535672967488noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31405448349895500642012-11-14T00:46:02.304-05:002012-11-14T00:46:02.304-05:00Sorry, never worked with it! Sorry, never worked with it! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67513180090932157212012-11-13T22:09:51.085-05:002012-11-13T22:09:51.085-05:00Hey Chef John,
I was just wondering if Soy milk ...Hey Chef John, <br /><br />I was just wondering if Soy milk would work in this? And generally wondering if soy would work in other flan/custard recipes or if I should just stick with milk... <br /><br />Thanks for the great videos!Anonymoushttps://www.blogger.com/profile/16221496165818892843noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58344813874222411892012-09-28T10:26:23.744-04:002012-09-28T10:26:23.744-04:00I've been making a similar pumpkin flan recipe...I've been making a similar pumpkin flan recipe for years. I use fat free evaporated milk in mine--it gives it a little guilt free extra richness.<br />Chef John, I love all your videos. Your easy going, friendly narration makes every recipe less intimidating. Thank you!She'saPistolhttps://www.blogger.com/profile/07514350982585132835noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58862810932454701282012-07-26T05:15:41.072-04:002012-07-26T05:15:41.072-04:00Hi Chef John. Is there any substitute for the mace...Hi Chef John. Is there any substitute for the mace ? Or can I just disregard this . Please answer , thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83525735697425264002011-11-22T00:04:02.023-05:002011-11-22T00:04:02.023-05:00Hey Chef John! I have this problem with the sugar ...Hey Chef John! I have this problem with the sugar top to the flan. When I take it out of my little glass cups I'm using to make the flan in, half the sugar is on the flan in a very thin layer and half is in the cup still. I can pull it out but it's just a thick hard rock candy and doesn't make enough sauce. Is there anything I could do to make more of the hard sugar melt?Stacienoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85025517222741826282011-11-12T21:17:50.984-05:002011-11-12T21:17:50.984-05:00Just the regular 15oz cans. Enjoy!Just the regular 15oz cans. Enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78655530593360956312011-11-12T21:06:23.444-05:002011-11-12T21:06:23.444-05:00The Pumpkin Brulee and the Low Fat Pumpkin Flan lo...The Pumpkin Brulee and the Low Fat Pumpkin Flan look like terrific recipes. But, could you please specify just how much canned pumpkin puree---there are two sized cans out there in the stores. Thanks!!Diandranoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80274927529903583812011-11-12T21:06:23.248-05:002011-11-12T21:06:23.248-05:00The Pumpkin Brulee and the Low Fat Pumpkin Flan lo...The Pumpkin Brulee and the Low Fat Pumpkin Flan look like terrific recipes. But, could you please specify just how much canned pumpkin puree---there are two sized cans out there in the stores. Thanks!!Diandranoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17873122804838343092011-10-25T23:48:39.566-04:002011-10-25T23:48:39.566-04:00Sorry, I listed the individual spices in the ingre...Sorry, I listed the individual spices in the ingredients. I had one that was a combo of some of the ones listed. Just add what's stated. Enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3760707094285968642011-10-25T23:06:32.463-04:002011-10-25T23:06:32.463-04:00In ur video u add pumpkin spice but that's not...In ur video u add pumpkin spice but that's not specified on the amount on your site. Could u tell me how much u add of that please. I love your recipes by the way. I've made the boston creme pie and sun shine cheesecake. They were both a big hit! :)Lauranoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39805386011835754682011-04-12T10:30:00.504-04:002011-04-12T10:30:00.504-04:00How do I start a blog like yours ??? I typed in bl...How do I start a blog like yours ??? I typed in blogspot.com but it doesn' work :PVictoria Robertsonhttps://www.blogger.com/profile/08307899986461512915noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63837084987292161272011-03-06T00:05:51.927-05:002011-03-06T00:05:51.927-05:00Hot milk extracts the vanilla flavor. Yes to 2nd q...Hot milk extracts the vanilla flavor. Yes to 2nd question.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51948166340258410182011-03-05T16:42:09.620-05:002011-03-05T16:42:09.620-05:00Chef John,
Some quick questions about technique......Chef John,<br />Some quick questions about technique... what is the purpose of scalding the milk in this recipe and can you get away without doing it? And does warming the water for the water bath and covering the dish only serve to bake more quickly in the oven? Thanks in advance!Waylonnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32192236260366169852010-12-26T09:21:30.397-05:002010-12-26T09:21:30.397-05:00Chef John:
The flan was a big hit with my family ...Chef John:<br /><br />The flan was a big hit with my family on Christmas day. Only one problem -- I had trouble melting the sugar. I had the same trouble as the reader above -- dry clumpy sugar -- had to scrap the first batch. When the second batch did finally melt, it most likely got too dark. At the end, when I flipped over the ramikens with the flan onto a plate, much of the sugar was stuck on the bottom of the ramiken, even though I had sprayed the dishes with Pam. Advice is welcome.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87791373689703310722010-12-22T10:33:16.229-05:002010-12-22T10:33:16.229-05:00Great recipe! Thank you very much chef John. Wish ...Great recipe! Thank you very much chef John. Wish you a wonderful New Year from Brazil.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16665246911169360562010-11-24T22:55:47.943-05:002010-11-24T22:55:47.943-05:00Looking forward to Michee's "richer"...Looking forward to Michee's "richer" version for our Thanksgiving meal! Love, Mom.Momnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53656481947678396722010-11-24T12:28:53.274-05:002010-11-24T12:28:53.274-05:00@ sequimteeth
I also learned that you can cut the ...@ sequimteeth<br />I also learned that you can cut the pumpkin into 4 pieces and put it in the microwave with the peel wide up for 15min. and the peel will come right off<br /><br />@Chef John<br />I made the Martha Stewart version for Canadian thanksgiving (I'm from Canada)...so for American Thanksgiving (visiting boyfriend in the States right now) I'm going to combine the 2 recipes<br /><br />1 cup sugar and 1/4 cup of water for caramel sauce (using a 9" pie pan that's narrower at the bottom instead so it should be plenty)<br /><br />15 oz can pumpkin puree <br />5 large eggs<br />1/3 cup sugar<br />1 t ground cinnamon<br />1/4 t chipotle chili powder<br />1/8 t cayenne pepper<br />1/8 t ground cloves (I forgot this last time but it still tasted great)<br />1/2 t salt<br />1 1/2 cup half and half <br /><br />Stewart's recipe used 1 can of condensed milk and 1.5 cup of whole milk...it was sooo decadantConnienoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15417777032310692732010-11-07T23:32:45.166-05:002010-11-07T23:32:45.166-05:00Today was Flan day. Used fresh pumpkin. Tried tw...Today was Flan day. Used fresh pumpkin. Tried two ways-(1)cut rind off and cook shredded pulp cut pumpkin in half and (2) bake at 375F for 40 min and removed the pulp. You were correct - 15oz is just shy of 2 cups. Bake is best. Sugar was a learning experience. Found that temperature is very important. Got it too low at one point. Used 4oz ramikins so plenty to spare. It turned out very nicely. The fresh pumpkin gave the flan a robust texture. Great recipe.sequimteethhttps://www.blogger.com/profile/01240776461232551155noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72612668857048442212010-11-07T22:53:58.725-05:002010-11-07T22:53:58.725-05:00hey chef john. I have been a fan of your blog for...hey chef john. I have been a fan of your blog for a few years now and I often watch your recipes when I am supposed to be doing homework. If you were interested in seeing another person's video recipe you could see me making a flan at http://www.youtube.com/watch?v=2Jp3nArrABo <br />The only problem is it is in spanish for my spanish project, but I seem to remember you saying in some video that you took 2 years of spanish in high school so maybe you'll understand it.Alex Pnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87614458396620496062010-11-06T18:34:33.912-04:002010-11-06T18:34:33.912-04:00I also had the same "issue" with the sug...I also had the same "issue" with the sugar. I tried adding water at first when it got dry and clumped and then ended up scrapping the first batch of sugar. I read your comment Chef John and just let the dry, powdery sugar cook, and it did melt back down. That might have been something to note in the video for us caramel newbies. : DAnonymousnoreply@blogger.com