Monday, May 23, 2011

Pumpkin Flan

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3/4  -  cup sugar
1/4  -  cup water
1     -  cup canned pumpkin
3/4  -  cup sugar
1     -  tsp. ground cinnamon
½    -  tsp. ground ginger
¼    -  tsp. ground allspice
¼    -  tsp. nutmeg
6     -  eggs
1     -  cup half-and-half
1     -  cup whipping cream

  •  Heat oven to 3500. Heat ¾ cup sugar and the water boiling in heavy 2-quart saucepan over low heat, stirring constantly. Boil, without stirring, until mixture is deep golden brown.
  • Place quiche dish, 9x1 ½ or 10x1 ¼ inches, in hot water until warm (to prevent dish from cracking when pouring hot syrup into it); dry completely. Pour syrup into dish; immediately rotate dish until syrup covers bottom.
  • Beat remaining ingredients except half-and-half and whipping cream in large bowl until well blended; beat in half-and-half and whipping cream. Pour over syrup. Place quiche dish in shallow roasting pan on oven rack. Pour hot water into pan to depth of 1 inch.
  • Bake flan until knife inserted in center comes out clean, 1 to 1 ¼ hours.
    Remove dish from water; col 15 minutes. Refrigerate until chilled, at least 3 hours. Loosen side o flan from dish, using knife; unmold. Refrigerate any remaining flan.

Good for 10 servings.

Book: Betty Crocker's Southwest Cooking

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