Maple-Pumpkin Flan

Submitted by Chef #711171

"An easy-to-make starter with sophisticated looks. Recipe from Dorie Greenspan in "Parade" magazine."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 6

ingredients

• 15 ounces pumpkin puree
• 3 large egg yolks
• 2 large eggs
• 1⁄3 cup maple syrup
• 1⁄3 cup reduced-fat sour cream
• 4 slices crisp-cooked bacon, minced
• salt and pepper
• sour cream, for topping
• orange zest (optional)

directions

1. Blend the pumpkin, yolks, eggs, syrup, and sour cream in a food processor until very smooth. Stir in the bacon, salt, and pepper.
2. Coat six -oz. heatproof ramekins with baker's spray and pour in the batter. Place the cups in a roasting pan, add enough hot water to come halfway up the sides of the cups, and bake at 350° for 30 minutes.
3. Remove from the oven and let the flans rest 20 minutes. Run a blunt knife around the edges of the flans and unmold them onto plates. Top with sour cream and garnish with thin slices of orange zest, if desired. Serve immediately.