couscous pumpkin flan

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The nutrition summary excludes the optional toppings.

 

 

* Exported from MasterCook *

 

Couscous Pumpkin Flan with Grape " Honey "

 

Recipe By :Kitty Morse

Serving Size : 8 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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

1 pound pumpkin or butternut squash -- cut into large chunks

1 1/4 cups water

1/2 teaspoon salt

1 tablespoon butter

2/3 cup couscous

1/2 cup evaporated milk -- scalded

2 eggs -- lightly beaten

1 cup tightly packed golden brown sugar

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 teaspoon ground ginger

1 teaspoon ground cinnamon

OPTIONAL TOPPINGS:

3 cups unsweetened white grape juice

1 pint heavy (whipping) cream -- chilled

1/4 cup granulated sugar

2 teaspoons vanilla

 

Preheat the oven to 375 degrees F. Place the pumpkin in an ovenproof dish and

bake until tender, 50 to 55 minutes. Let cool and peel. In a blender or food

processor, puree the squash. Set aside 1 cup of the puree and store the rest for

another use.

 

In a medium saucepan over medium-high heat, bring 1 cup of the water, the salt,

and butter to a boil. Add the couscous in a stream. Stir once. Remove from the

heat. Cover and let stand until the couscous is tender, 12 to 15 minutes. Set

aside.

 

In a medium bowl combine the couscous with the milk, remaining 1/4 cup of water,

the eggs, brown sugar, ground cloves, nutmeg, ginger, and cinnamon. Pour into a

straight-sided, lightly oiled, nonstick, 9-inch pie pan. Cover tightly with

aluminum foil. Set the pan in a steamer basket or on a trivet placed in a deep

pan of lightly simmering water. Water should barely touch the base of the pie

pan. Cover the casserole with a lid. Steam until the flan is firm, about 1 1/2

hours.

 

4. Meanwhile, pour the grape juice into a medium, nonreactive saucepan over

medium heat. Cook until the juice reduced to about `/3 cup. This will take about

25 to 30 minutes.

 

5. Remove flan from the water bath. Unmold onto a warm serving platter.

 

6. Pour the grape " honey " over and around the flan. Set aside.

 

7. In a chilled metal bowl, whip the heavy cream until soft peaks form. Fold in

the sugar and the vanilla. Cut the flan into pie shaped wedges, and serve with

generous dollops of whipped cream.

 

VARIATION: Both or either of the toppings are optional. Replace whipped cream

with yogurt.

 

Description:

" The look is familiar: a wedge of crustless pumpkin pie made with what might

be tapioca. The first taste is a pleasant surprise. Grape " honey " is a reduction

of grape juice. "

Source:

" Couscous: Fresh and Flavorful Contemporary Recipes (Chronicle Books, 2000) "

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

 

Per Serving (excluding unknown items): 225 Calories; 4g Fat (15.5% calories from

fat); 5g Protein; 44g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 193mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 2

Other Carbohydrates.

 

NOTES : Grape honey is a condiment that has been used by the Semitic peoples of

the eastern Mediterranean for thousands of years. It adds a delicate and natural

sweetness to this unusual flan.

 

Nutr. Assoc. : 4644 0 0 0 0 0 0 4335 0 0 0 0 0 2130706543 2130706543 2130706543

2130706543

 

..

=^..^= PatH (Pat Hanneman)

KitPatH recipes, MC, links: http://home.earthlink.net/~kitpath/

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