Gourmet Thanksgiving - Pumpkin Flan with Pumpkin Seed Praline

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* Exported from MasterCook *

 

Pumpkin Flan with Pumpkin Seed Praline

 

Recipe By :Gourmet, November, 1999

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Gourmet & Bon Appetit

Sheryl D

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

1 cup whole milk

1 1/3 cups evaporated milk

5 large eggs

1/4 teaspoon salt

15 oz can solid pack pumpkin

2 tablespoons premium golden 100% agave tequila or bourb

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Pumpkin Seed Praline

1 cup sugar

1/2 cup water

1 cup hulled green pumpkin seeds -- toasted

 

Preheat oven to 375 degrees.

 

Heat a 2 qt souffle dish or round ceramic casserole in middle of oven.

 

Cook 1 cup sugar in a dry 2 qt heavy saucepan over moderately low heat, stirring

slowly with a fork, until melted and pale golden. Cook caramel without

stirring, swirling the pan, until deep golden, about 5 minutes. Quickly and

carefully remove hot dish from oven and immediately pour the caramel into the

dish, tilting it to cover the bottom and sides. Leave the oven on. Keep

tilting as caramel cools and thickens enough to stay in place.

 

Scald milks in a saucepan and remove from heat. Beat eggs and remaining cup

sugar with an electric mixer until smooth and creamy. Beat in salt, pumpkin,

tequila and spices. Pour milk mixture through a sieve into a bowl and beat into

pumpkin mixture in a slow stream until combined well.

 

Pour custard over caramel in dish and wet in a water bath of 1 " hot water. Put

pan in the middle of the oven and lower temperature to 350 degrees. Bake until

golden brown on top and a knife inserted in center comes out clean, about 1 1/4

hours, possibly longer. Remove dish from water bath and transfer to a rack to

cool. Cool flan, covered until cold, at least 6 hours.

 

To unmold flan, run a thin knife around flan to loosen from sides of dish.

Wiggle dish from side to side and when flan moves freely in the dish, invert a

large serving platter with a lip over dish. Holding dish and platter securely

together, quickly invert and turn out flan onto platter. Caramel will pour out

over and around it. Cut flan into wedges and serve with caramel spooned over

and with shards of praline.

 

Pumpkin Seed Praline: Preheat oven to 250 degrees. Lightly oil a large sheet of

foil on a baking sheet and keep warm in the oven.

 

Cook sugar, water and a pinch of salt in a deep 2 " heavy saucepan over

moderately low heat, stirring slowly with a metal fork, until melted and pale

golden. Cook caramel without stirring, swirling pan, until deep golden.

Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a

thin sheet before it hardens. If caramel hardens and is difficult to spread,

put in a 400 degree oven until warm enough to spread, 1-2 minutes.

 

Cool praline on baking sheet on a rack until completely hardened, then break

into large pieces.

 

 

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Per serving: 216 Calories (kcal); 7g Total Fat; (28% calories from fat); 7g

Protein; 32g Carbohydrate; 133mg Cholesterol; 163mg Sodium

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

1/2 Other Carbohydrates

 

 

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