Pumpkin Flans Recipe
This silky, smooth dessert captures the
essence and elegance of fall. I came up with the recipe myself, aiming to make
something both luscious and light.
Ingredients :
1 cup sugar, divided
1/4 cups water
1-1/2 cups fat-free evaporated milk
3 large eggs
1 large egg white
1/4 teaspoon salt
1/4 teaspoon each ground ginger, cinnamon
and cloves
1 cup canned pumpkin
1 teaspoon vanilla extract
In a small heavy skillet over medium-low
heat, combine 1/3 cup sugar and 1/4 cup water. Cook, stirring occasionally,
until sugar begins to melt. Cook without stirring until amber, about 20
minutes. Quickly pour into 6 ungreased 6-oz. ramekins or custard cups, tilting
to coat bottoms of dishes. Let stand for 10 minutes.
In a small saucepan, heat milk until
bubbles form around sides of pan; remove from heat. In a large bowl, whisk
eggs, egg white, salt, spices and remaining 2/3 cup sugar until blended but not
foamy. Slowly stir in hot milk. Stir in pumpkin and vanilla. Slowly pour into
prepared ramekins.
Cover each ramekin with foil. Place trivet
insert and 1 cup water in pressure cooker. Set ramekins on trivet. Lock lid;
close pressure-release valve. Adjust to pressure cook on high for 13 minutes.
Quick-release pressure.
Centers should just be set (mixture will
jiggle) and a thermometer inserted in flan should read at least 160°. Carefully
remove ramekins. Cool 10 minutes; refrigerate, covered, at least 4 hours.
Carefully run a knife around edges of ramekins to loosen; invert each dish onto
a rimmed serving dish. If desired, sprinkle with additional cinnamon. Serve
immediately.
Nutrition Facts :
1 serving: 235 calories, 3g fat (1g
saturated fat), 96mg cholesterol, 219mg sodium, 45g carbohydrate (42g sugars,
1g fiber), 9g protein.