Pumpkin Flan

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* Exported from MasterCook *

 

Pumpkin Flan

 

Recipe By :Martha Stewart

Serving Size : 6 Preparation Time :0:00

Categories : Martha Stewart

 

Amount Measure Ingredient -- Preparation Method

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

2 cups sugar

2 1/4 cups milk

1 1/2 cups pumpkin puree -- 12 oz can

2 teaspoons fresh ginger -- peeled and grated

1/4 teaspoon nutmeg -- freshly grated

1/2 teaspoon cinnamon -- ground

3/4 teaspoon salt

5 large eggs

2 large egg yolks

2 teaspoons pure vanilla extract

1 cup whipped cream

cinnamon sticks for garnish

 

Set out six 5-inch-wide, 6-ounce ceramic pie dishes. Fill a large bowl

three-quarters-full with cold water, and place it near the stove. (This

cold-water bath will be used to stop the caramel from cooking.)

 

Combine 1-1/4 cups sugar and 1/2 cup cool water in a small, heavy-bottomed

saucepan over medium-high heat. Cook, stirring, until the sugar dissolves.

Boil, brushing the sides occasionally with a wet pastry brush, until syrup

turns deep amber (330 to 350 degrees on a candy thermometer). Don't stir

the sugar once it's boiling; this only encourages recrystallization, which

occurs when the sugar does not dissolve evenly. Quickly dunk bottom of pan

in cold water, then remove from bowl. Quickly divide caramel among pie

dishes; swirl to coat the bottoms. Set dishes aside to cool, about 15

minutes. (This can be done several hours ahead of time; the dishes can be

left at room temperature.)

 

Heat oven to 325 degrees. Pour milk into saucepan over high heat. Bring

just to a boil; set aside. In a bowl, combine pumpkin pure, remaining 3/4

cup sugar, ginger, spices, salt, eggs, and egg yolks. Mix in vanilla and

milk; pass through fine sieve, discarding solids. Divide mixture between

the dishes. Transfer to a rimmed baking sheet large enough to hold them.

Place baking sheet on center rack of oven; loosely drape a piece of foil

over top of baking sheet (do not crimp or seal edges). Lift a corner of the

foil and pour very hot water into sheet pan to reach 1/2 inch up the sides

of the pie dishes. Bake 60 to 65 minutes, or until center of flan is nearly

set; a thin-bladed knife inserted into center should come out clean. Remove

the dishes from the water bath, dry underside and let slightly cool on wire

rack. Refrigerate to set, several hours or overnight. (Let the water bath

cool completely before removing it from the oven.)

 

To unmold flan, run a knife carefully around edges, without cutting into

flan. Place plate over top of pie pan and invert. Flan should fall with

caramel sauce surrounding the flan. Serve with whipped cream. Garnish with

cinnamon sticks.

 

Source:

" Martha Stewart Living - <www.marthastewart.com> "

Yield:

" 6 flans "

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Per Serving (excluding unknown items): 480 Calories; 16g Fat (29.3% calories

from fat); 10g Protein; 77g Carbohydrate; 2g Dietary Fiber; 266mg

Cholesterol; 371mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1

Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat; 4 1/2 Other Carbohydrates.

 

 

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