Brandied Pumpkin Flan

[Guest guest]

I'm wondering if this would work with soymilk and maple sprinkles...

 

 

* Exported from MasterCook *

 

Brandied Pumpkin Flan

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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PUMPKIN CUSTARD

1 cup canned or cooked pumpkin

1 cup milk

6 eggs

1 cup light cream

1/2 cup sugar

1/2 teaspoon salt

2 teaspoons vanilla extract

1/3 cup brandy

boiling water

1/2 cup blanched toasted almonds

2 tablespoons brandy

 

In a large, heavy skillet, over medium heat, cook 3/4 cup sugar until it melts

and forms a light brown syrup. Stir to blend.

Immediately pour syrup into a heated 8 1/4 " round, shallow baking dish. Holding

dish with pot holders quickly rotate, to cover bottom and sides completely. Set

aside. Preheat oven to 325 F.

Pumpkin Custard: in medium saucepan, combine pumpkin, milk, and cream, stirring

until well blended. Heat over low heat until bubbles form around edge of pan.

In large bowl, with electric mixer, beat eggs sliightly. Add sugar,salt, and

vanilla. Gradually stir in hot milk mixture and 1/3 cup brandy. Pour into

prepared baking dish.

Set dish in shallow pan; pour boiling water to 1/2 " around dish.

Bake 50 to 60 minutes, or until knife inserted in center comes out clean. Let

custard cool, refrigerate overnight.

To serve, run small spatula around edge of dish, shake gently to release. The

caramel acts as a sauce.

Decorate edge with almonds. At the table, warm 2 tablespoons brandy slightly,

ignite and quickly pour over flan. Nice served with whipped cream.

 

Source:

" McCall's Holiday Baking and Entertaining, 1982 "

 

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Per serving: 209 Calories (kcal); 10g Total Fat; (51% calories from fat); 6g

Protein; 16g Carbohydrate; 164mg Cholesterol; 202mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

1 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0