Low-Fat Pumpkin Flan
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
55
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
White Sugar2 tbsps
Water5 large
Egg1 tsp
Ground Cinnamon1 tsp
Salt1 tsp
Ground Cloves1 tsp
Ground Ginger1 pinch
Ground Allspice1 pinch
Mace (ground)430 g
Pumpkin Puree (can)1.75 cups
Low-Fat MilkDirections:
1
Preheat the oven to 300 degrees F (150 degrees C)
2
Set eight (5 1/2 ounce) ramekins into a large baking dish
3
Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes
4
Quickly divide the caramel among the ramekins; set aside
5
Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl
6
Stir in pumpkin puree until smooth
7
Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam
8
Remove from heat
9
Place vanilla bean seeds and pod in milk
10
Allow to soak for 10 minutes
11
Slowly strain hot milk mixture into the egg mixture and whisk to form a thin custard
12
Divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each
13
Fill baking dish with hot water to reach halfway up the sides of the ramekins
14
Cover the baking dish with heavy-duty aluminum foil
15
Bake in the preheated oven until the flan is just set, 45 to 50 minutes
16
Remove ramekins from hot water to cool completely
17
Cover and refrigerate until cold, at least four hours
18
Run a knife around the inside edge of each ramekin and place an overturned plate on top
19
Invert and release the flan
20
Garnish and serve