Cardamom Rice Pudding with Pears

Name: Pumpkin Miso Caramel Flan
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8 servings
Cuisine: Mexican-inspired
Ingredients: 0.5 cup sugar; 1 cup pumpkin puree; 4 eggs; 1 12-ounce can evaporated milk; 0.5 cup sweetened condensed milk; 1 teaspoon white miso; 1 teaspoon vanilla extract

Chef

Ingredients

0 of 6 available

Method

1
Combine rice, milk, sugar, and cardamom in a heavy-bottomed saucepan. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
8 minGentle simmer
2
Reduce heat to low and simmer uncovered, stirring every few minutes, until the rice is tender and the pudding is thick and creamy, 22 to 27 minutes.
25 minLow heat
3
While the pudding cooks, peel, halve, core, and slice the pears.
5 min
4
Melt the butter in a skillet over medium heat. Add the pears and sauté, turning occasionally, until tender and lightly golden, 6 to 8 minutes.
8 minMedium heat
5
Spoon the warm pudding into bowls and top with the sautéed pears.
2 min

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8 servingsMexican-inspired

Pumpkin Miso Caramel Flan

Cook

0

Chef

Ingredients

0 of 7 available

Method

1
Heat the oven to 325°F. Place an 8-inch round cake pan inside a larger roasting pan.
10 min165°C
2
Cook the sugar in a dry saucepan over medium heat, swirling occasionally, until it melts and turns deep amber, about 5 to 7 minutes. Immediately pour it into the cake pan and tilt to coat the bottom.
7 minMedium heat
3
Blend the pumpkin puree, eggs, evaporated milk, condensed milk, miso, and vanilla until smooth, about 30 seconds.
1 min
4
Pour the custard over the caramel. Add enough hot water to the roasting pan to reach halfway up the sides of the cake pan.
3 min
5
Bake until the edges are set and the center reaches 160°F, about 50 to 60 minutes.
55 min165°C
6
Remove the cake pan from the water bath and cool completely. Cover and chill for at least 4 hours, then run a thin knife around the edge and invert onto a serving plate.
4h