LOW-FAT PUMPKIN FLAN
This delicious pumpkin flan is the result of an experiment in replacing the recipe's usual cream and half-and-half with low-fat milk.
Provided by Chef John
Categories Fruits and Vegetables Vegetables Squash
Time 5h40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Set eight (5 1/2 ounce) ramekins into a large baking dish.
- Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes.
- Quickly divide the caramel among the ramekins; set aside.
- Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl. Stir in pumpkin puree until smooth.
- Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam. Remove from heat.
- Place vanilla bean seeds and pod in milk. Allow to soak for 10 minutes. Slowly strain hot milk mixture into the egg mixture and whisk to form a thin custard.
- Divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each.
- Fill baking dish with hot water to reach halfway up the sides of the ramekins. Cover the baking dish with heavy-duty aluminum foil.
- Bake in the preheated oven until the flan is just set, 45 to 50 minutes.
- Remove ramekins from hot water to cool completely. Cover and refrigerate until cold, at least four hours.
- Run a knife around the inside edge of each ramekin and place an overturned plate on top. Invert and release the flan. Garnish and serve.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 49.3 g, Cholesterol 118.4 mg, Fat 4.8 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 1.6 g, Sodium 273.5 mg, Sugar 43.3 g
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