Pumpkin Flan

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* Exported from MasterCook *

 

Pumpkin Flan

 

Recipe By : Vegetarian Times Magazine, November 1995, page 48

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup sugar

2 tablespoons water

6 large eggs or equivalent egg substitute

(do not use Egg Replacer)

14 ounces canned low-fat sweetened condensed milk

1 cup canned pumpkin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

2 cups water

 

Makes 8 servings. Ovo-Lacto

 

Instead of pumpkin pie, try this refreshing baked custard with a built-in

caramel sauce. It has been a tradition in our house since the first time

it was served. Plan on preparing it one day ahead of time

 

ONE DAY BEFORE: Preheat oven to 325 degrees. Set out a 1 1/2-quart

nonstick baking dish or loaf pan.

 

Combine sugar and water in a small heavy nonstick sauté pan. Bring to a

boil; continue boiling until bubbles become big and shiny, and caramel

turns a medium golden-brown color. Remove from heat; pour into baking

dish, quickly rotating dish to distribute caramel over bottom. Set aside.

 

Place eggs or egg substitute in a large mixing bowl; beat eggs well (egg

substitute does not need to be beaten). Beat in condensed milk, pumpkin,

cinnamon, nutmeg, cloves and water. Pour into baking dish over caramel.

 

Place baking dish in a slightly larger pan; add enough hot water to

half-fill outer pan. Bake until knife inserted 1 inch from center comes

out clean, about 50 to 60 minutes. Remove baking dish from hot water; cool

to room temperature. Cover tightly with foil or plastic wrap; refrigerate

overnight.

 

Gently run knife blade around sides of baking dish to loosen flan. Place

serving platter over top of baking dish: flip platter and dish over so

platter is on counter and dish is on top. (Platter should be large enough

and deep enough to hold caramel sauce.) Lift baking dish off of flan. If

desired, garnish with seasonal fruits and berries. Makes 8 servings.

 

PER SERVING: 314 CALORIES; 9 G PROTEIN; 6 G TOTAL FAT; 57 G CARBOHYDRATE;

166 MG CHOLESTEROL; 169 MG SODIUM; 1 G FIBER

 

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