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Pumpkin Flan with Pumpkins Seed Praline

2

cups

sugar

1

cup

whole milk

2

(5-oz) cans evaporated milk, (1 1/3 cups)

5

large

eggs

1/4

teaspoon

salt

1

(15-ounce) can solid-pack pumpkin, (1 3/4 cups)

2

tablespoons

premium golden agave tequila or bourbon

2

teaspoons

ground cinnamon

1

teaspoon

ground ginger

1/4

teaspoon

ground allspice

1/4

teaspoon

ground nutmeg

Pumpkin, seed praline

1

Preheat oven to 375 degrees F.

2

Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat,

3

stirring slowly with a fork, until melted and pale golden. Cook caramel

4

without stirring, swirling pan, until deep golden, about 5 minutes.

5

Quickly and carefully remove hot dish from oven and immediately pour

6

caramel into dish, tilting it to cover bottom and sides. (Leave oven on.)

7

Keep tilting as caramel cools and thickens enough to stay in place.

8

Scald whole milk with evaporated milk in a saucepan and remove from heat.

9

Beat eggs and remaining cup sugar with an electric mixer until smooth and

10

creamy. Beat in salt, pumpkin, tequila, and spices. Pour milk mixture

11

through a sieve into a bowl and beat into pumpkin mixture in a slow stream

12

until combined well.

13

Pour custard over caramel in dish and set in a water bath of 1-inch hot

14

water. Put pan in middle of oven and lower temperature to 350 degrees F.

15

Bake until golden brown on top and a knife inserted in center comes out

16

clean, about 1 1/4 hours, possibly longer. Remove dish from water bath and

17

transfer to a rack to cool. Chill flan, covered, until cold, at least 6

18

hours.

19

To unmold flan, dip bottom of souffle dish briefly (20 to 30 seconds) in a

20

warm water bath. Then, run a thin knife around flan to loosen from sides

21

of dish. Wiggle dish from side to side and, when flan moves freely in

22

dish, invert a large serving platter with a lip over dish. Holding dish

23

and platter securely together, quickly invert and turn out flan onto

24

platter. Caramel will pour out over and around it. Cut flan into wedges

25

and serve with caramel spooned over and with shards of praline.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (58.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

3085.96

Calories From Fat (26%)

787.96

% Daily Value

Total Fat 89.18g

137%

Saturated Fat 47.25g

236%

Cholesterol 1173.64mg

391%

Sodium 1847.88mg

77%

Potassium 3003.48mg

86%

Total Carbohydrates 494.49g

165%

Fiber 3.02g

12%

Sugar 488.65g

 

Protein 90.87g

182%