Double Ginger Pumpkin Flans

"from Cooking Light's Holiday Cookbook"
 
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Ready In:
1hr 20mins
Ingredients:
11
Yields:
6 custards
Serves:
6
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ingredients

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directions

  • Preheat oven to 325.
  • Lightly coat 6 6 oz ramekins with non-stick cooking spray.
  • Combine water and sugar for caramel in a heavy saucepan over medium heat. Cook 4 minutes or until sugar dissolves, stirring occasionally. Increase heat to medium-high. Cook, without stirring, or until mixture turns golden around outside edges. Divide evenly into prepared ramekins and set aside.
  • For flan, combine sugar and egg yolks in a medium bowl, stirring with a whisk.
  • Add pumpkin, vanilla, and spices.
  • Combine milk, half and half, and fresh ginger in a medium saucepan over medium-high heat until tiny bubbles form around edge, but DO NOT BOIL (180 degrees).
  • Gradually, add half of milk mixture to egg mixture, stirring constantly with whisk.
  • Return milk mixture to pan, reduce heat, and cook to 160 degrees, stirring constantly with a whisk.
  • Remove from heat, and strain thru a sieve over a large bowl, discarding solids.
  • Divide mixture evenly among prepared ramekins. Place cups in a 9 x 13 baking pan, and add 1 inch of HOT water to pan.
  • Bake at 325 for 50 minutes or until knife inserted in center comes out clean. Remove cups from pan, cool completely on wire rack. Chill at least 8 hours, or preferably overnight.
  • To serve, carefully loosen edges of custards with a knife. Invert ramekins over plates. Drizzle any remaining caramel over custards.

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RECIPE SUBMITTED BY

<p>This is Sophie.....she's my constant companion, and the best thing the Easter Bunny ever brought us.</p>
 
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