Gingered Pumpkin Flan
October 23rd, 2006 by Tink Boord-Dill
Another seasonal twist on a wonderful classic desert! Personally, I find Flan impossible to resist!
| TheArmchairChef.com HALLOWEEN COUNTDOWN Gingered Pumpkin Flan |
| Flan is one of my personal favorites! This variation features Pumpkin, making a great choice of any Autumnal Gathering! |
| Ingredients |
| 3/4 cup granulated sugar plus 1/3 cup 1/3 cup water 2 large eggs 4 large egg whites 1 cup canned unseasoned pumpkin puree 1 teaspoon grated fresh ginger 1 teaspoon pure vanilla extract 3/4 cup 1% milk 3/4 cup evaporated skim milk |
| Step by Step |
| Preheat oven to 325ºF 1) Put a kettle of water on to heat for the water bath 2) In a small heavy saucepan, combine 3/4 cup sugar with 1/3 cup water 3) Bring to a simmer over low heat, stirring occasionally until sugar melts 4) Increase heat to medium-high and cook, without stirring, until caramel turns amber, about 5 to 7 minutes (Watch so that it does not burn.) 5) Carefully pour caramel into six 3/4-cup ramekins and tilt to coat insides evenly 6) Set ramekins aside 7) In a mixing bowl, whisk eggs, egg whites and remaining 1/3 cup sugar until smooth 8) Add pumpkin puree, ginger and vanilla; whisk until smooth. 9) Stir in 1% and evaporated milks 10) Pour into prepared ramekins 11) Skim off any air bubbles 12) Place a folded kitchen towel in a roasting pan 13) Place ramekins on towel 14) Add enough boiling water to the pan to come halfway up the outsides of the ramekins. 15) Bake flans for 45 to 50 minutes, or until a knife inserted in their centers comes out clean 16) Remove ramekins from water and let cool on a wire rack 17) Cover and refrigerate until chilled, at least 2 hours. (The flans will keep, covered, in the refrigerator for up to 2 days.) 18) To serve, run a knife around the edge of each flan and invert into shallow dessert bowls 19) Serve and Enjoy! |
| Check out today’s Halloween Countdown recipe at ILoveToBake.com
Double Orange Cookies |