Pumpkin Flan Recipe2014-08-01
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With this pumpkin flan recipe you might think it’s Thanksgiving already. This quick and easy flan recipe is not only delicious, it easy to prepare. The hardest part is waiting the 45 minutes for it to cook.
This recipe, with the addition of pumpkin, might be considered a relatively healthy dessert as it provides a fair amount of beta-carotene.
1 cup of cooked pumpkin provides 2650 I.U. of Vitamin A. That’s more than half of the recommended amount of 5000 I.U. for men and 4000 I.U. for women.
Current research shows that beta carotene may offer protection against heart disease and help with the degenerative effects of aging.
Enjoy your pumpkin flan knowing you are getting a good supply of beta carotene.
Pumpkin Flan Recipe
- 1/3 cup sugar
- 5 eggs
- 1 cup pumpkin, canned
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
- 1/3 cup sugar
- 1 1/2 cups of half and half
- 1/3 cup of whole milk
Warm a 9 x 2 inch deep cake pan in a 200 degree oven.
Boil several cups of water in a kettle for the bain-marie.
In a heavy sauce pan heat 1/3 cup sugar over medium heat. Bring the warmed dish out of the oven and set it beside the sugar being cooked.
Preheat the oven to 325 degrees.
When the sugar begins to melt stir with a spoon. Continue to stir until sugar is dissolved and golden brown.
Quickly pour the sugar into the cake pan and tilt the pan so that the sugar covers the bottom and sides of the pan. The sugar cools within seconds so you must work fast.
Heating the dish in the oven before hand gives you an extra second or two to spread the sugar.
In another bowl add the eggs and sugar and mix gently. Add the rest of the ingredients and mix well but not frothy.
Pour the egg mixture into the caramel coated pan. Place the flan into another pan such as a roasting pan. Put the two pans into the preheated oven and add boiling water an inch or two up the sides of the custard pan.
Cooking the custard surrounded by the water is called bain-marie. It distributes the heat more evenly.
Cook the pumpkin flan for 45 minutes in a 325 degree oven.
Check for doneness by inserting a sharp thin knife into the center of the flan. If it comes out clean it is done.
Cool and then cover and refrigerate at least 2 hours before serving.
Slice the pumpkin flan into wedges and spoon some of the caramel sauce over the top and add whipped cream if desired.
This pumpkin flan recipe is an easy alternative to pumpkin pie.