GRAND FLANERO'S PUMPKIN FLAN
Steps:
- Cut pumpkin or squash into 1-inch chunks and place in a pan. Cover with water and heat to boiling. Reduce heat to simmer and cook until tender, about 20 minutes. Remove to a food processor, reserving the cooking liquid. Purée, adding enough (about 1/2 cup) cooking liquid to make a smooth but not watery mixture. Pour 2 cups of the purée (or canned pumpkin purée) into a large bowl. Set aside.
- Preheat oven to 350 degrees. Heat 3/4 cup sugar in a shallow saucepan over medium heat until melted and amber colored, swirling the pan rather than stirring. When the syrup is bubbly and perfectly clear, pour it into a 6-cup metal loaf pan (the narrower the better) or terrine. Using a potholder, quickly tilt the pan so the syrup evenly covers the bottom. Place on a wire rack to harden.
- Combine remaining sugar, eggs and yolks and whisk until blended. Heat milk until bubbles form around the edges, and whisk into the egg mixture. Pour the mixture through a sieve into the pumpkin purée. Whisk and pour over the caramel in the prepared loaf pan. Cover with aluminum foil.
- Place the loaf pan in a high-sided roasting pan just large enough to hold it. Add enough hot water to come up to the sides of the flan. Bake until the sides are set and a knife inserted in the center comes out clean, about 40 minutes. (Do not overbake.)
- Remove some water from the roasting pan with a ladle, and then remove the pan from the oven. Place the loaf pan on a wire rack and let cool. Place the flan in a refrigerator until thoroughly chilled, at least 4 hours.
- To serve: run a thin-bladed knife around the flan and invert onto a rimmed serving dish and slice.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 2 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 53 milligrams, Sugar 43 grams, TransFat 0 grams
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