PUMPKIN FLAN WITH GINGERSNAP CRUST
I adjusted this recipe (found in the Chicago Tribune). The original recipe called for cooking a small pumpkin. Unfortunately, I had to subsitute a plain graham cracker crust (with gingersnap spices added) when I made it because I couldn't find any gingersnaps at the store. This could easily be made without a crust too. Everyone enjoyed this and said that it wasn't overly sweet. I'm posting it for future use.
Provided by Chicagopm
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix pumpkin, sweetened condensed milk, evaporated milk, 8 eggs and 3 tablespoons sugar until smooth. Set aside.
- Heat 1 cup of sugar in a saucepan until melted and amber in color (approximately 20 minutes).
- Immediately pour melted sugar into a 9 x 5 inch loaf pan.
- Pour pumpkin mixture into pan on top of the caramel.
- Place loaf pan in a deep baking dish partially filled with hot water.
- Bake until flan is set, (about 50 minutes) or until knife comes out clean.
- Remove from oven and cool completely on a wire rack.
- Combine cookies and melted butter in a food processor until well blended.
- Pack the cookie mixture on top of the cooled flan.
- Refrigerate at least 8 hours.
- Run a small knife along the edges of the mold to loosen; invert onto a serving plate.
Nutrition Facts : Calories 758.2, Fat 29.7, SaturatedFat 14.9, Cholesterol 271.2, Sodium 634.1, Carbohydrate 108.8, Fiber 1.5, Sugar 69.2, Protein 17
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love