Ingredients
- 110 grams sugar
- 1 ½ cups heavy cream
- 1 cup whole milk
- 5 eggs
- 1 egg yolk
- 225 gram sugar
- 15 oz. pumpkin
- 1 teaspoon vanilla
- 1 ½ teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup pumpkin seeds
- 1 teaspoon vegetable oil
- ½ teaspoon salt
- ⅛ teaspoon cayenne
Directions
1. Put oven rack in lower part of oven and preheat to 300*F. Heat flan dish in oven while making caramel. |
2. Caramel: Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove dish from oven and immediately pour caramel into dish, tilting it to cover bottom and sides. Let harden. |
3. Flan: Bring cream and milk to a bare simmer. Whisk eggs, yolk and 1 cup sugar until combined well. Then whisk in pumpkin, vanilla, spices and salt until well combined. Add hot cream mixture in a slow stream while whisking. |
4. Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Pour custard over dcaramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted incenter comes out clean, about 40-45 minutes. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours. |
5. Pumpkin seeds Toast seeds in oil, stirring constantly, until puffed and golden. Toss with salt and cayenne until coated. |
6. To Serve: Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and when flan moves freely in dish, invert a large platter with a lip over dish. Invert. Sprinkle flan with spiced pumkin seeds just before serving. |
7. Flan can be chilled 1 day. Seeds can be kept at room templerature up to 3 days. |
Categories
Pumpkin, flan
Pumpkin, flan
Keywords
Pumpkin, flan
Pumpkin, flan
Pumpkin Flan. To import, drag image to your MacGourmet recipe box.