Maple-Pumpkin Flan
An easy-to-make starter with sophisticated looks. Recipe from Dorie Greenspan in "Parade" magazine.
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INGREDIENTS
Nutrition- 15ounces pumpkin puree
- 3large egg yolks
- 2large eggs
- 1⁄3cup maple syrup
- 1⁄3
- 4
- salt and pepper
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DIRECTIONS
- Blend the pumpkin, yolks, eggs, syrup, and sour cream in a food processor until very smooth. Stir in the bacon, salt, and pepper.
- 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.
- 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.
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