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Sneaky Ways to Use Winter Vegetables (page 3)

Sneaky Ways to Use Winter Vegetables

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Updated on Nov 19, 2010

Pumpkin Crème Caramel

This lighter stand-in for the traditional pumpkin pie is so rich and satisfying, you won't miss the buttery crust.

For the caramel:

3/4 cup super fine sugar

3 tablespoons water

For the custard:

1 1/2 cups pumpkin puree

1 12-ounce can lowfat evaporated milk

3 large eggs, beaten

1 teaspoon vanilla extract

1 cup super fine sugar

1 teaspoon cinnamon

1/8 teaspoon salt

Preheat the oven to 350°F.

In a heavy saucepan, melt the sugar with water over medium heat, stirring occasionally. Once the sugar has dissolved, let the mixture boil without stirring until the liquid turns golden brown, about 5 minutes. Immediately pour sugar syrup into a 9-inch, straight-sided round baking pan.

In a large bowl, combine the pumpkin, evaporated milk, eggs, and vanilla extract. Stir in the sugar, cinnamon, and salt and mix to combine. Pour the mixture into the prepared baking dish.

Place the baking dish in a larger pan and pour hot water into the larger pan until the water comes halfway up the edge of the baking dish.

Bake for 1 hour or until the custard is set. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours and up to 24 hours before serving.

To serve, run a sharp knife around the edge of the flan and invert it onto a platter making sure that the caramel runs down the sides. Slice into wedges.

Serves 8 to 10.

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