MAPLE-PUMPKIN FLAN
An easy-to-make starter with sophisticated looks. Recipe from Dorie Greenspan in "Parade" magazine.
Provided by rflaharty
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Blend the pumpkin, yolks, eggs, syrup, and sour cream in a food processor until very smooth. Stir in the bacon, salt, and pepper.
- Coat six -oz. heatproof ramekins with baker's spray and pour in the batter. Place the cups in a roasting pan, add enough hot water to come halfway up the sides of the cups, and bake at 350° for 30 minutes.
- Remove from the oven and let the flans rest 20 minutes. Run a blunt knife around the edges of the flans and unmold them onto plates. Top with sour cream and garnish with thin slices of orange zest, if desired. Serve immediately.
Nutrition Facts : Calories 204.4, Fat 12.4, SaturatedFat 4.6, Cholesterol 190.9, Sodium 161.1, Carbohydrate 17.7, Fiber 0.4, Sugar 11.8, Protein 6.3
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