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Add a photoServings: 8
Ingredients
- 2 c. sugar
- 1 c. whole lowfat milk
- 2 can evaporated lowfat milk - (5 ounce ea)
- 5 lrg Large eggs
- 1/4 tsp salt
- 1 can solid-pack pumpkin - (15 ounce)
- 2 Tbsp. premium golden brown agave tequila or possibly bourbon
- 2 tsp grnd cinnamon
- 1 tsp grnd ginger
- 1/4 tsp grnd allspice
- 1/4 tsp grnd nutmeg
- 1 c. sugar
- 1/2 c. water
- 1 c. hulled (green) pumpkin seeds toasted
Directions
- Preheat oven to 375 degrees.
- Cook 1 c. sugar in a dry 2-qt heavy saucepan over moderately-low heat, stirring slowly with a fork, till melted and pale golden brown. Cook caramel without stirring, swirling pan, till deep golden brown, about 5 min.
- Quickly and carefully remove warm dish from oven and immediately pour caramel into dish, tilting it to cover bottom and sides. (Leave oven on.) Keep tilting as caramel cools and thickens sufficient to stay in place.
- Scald whole lowfat milk with evaporated lowfat milk in a saucepan and remove from heat. Beat Large eggs and remaining c. sugar with an electric mixer till smooth and creamy. Beat in salt, pumpkin, tequila, and spices. Pour lowfat milk mix through a sieve into a bowl and beat into pumpkin mix in a slow stream till combined well.
- Pour custard over caramel in dish and set in a water bath of 1-inch warm water. Put pan in middle of oven and lower temperature to 350 degrees. Bake till golden on top and a knife inserted in center comes out clean, about 1 1/4 hrs, possibly longer. Remove dish from water bath and transfer to a rack to cold. Refrigerateflan, covered, till cool, at least 6 hrs.
- To unmold flan, dip bottom of souffle dish briefly (20 to 30 seconds) in a hot water bath. Then, run a thin knife around flan to loosen from sides of dish. Wiggle dish from side to side and, when flan moves freely in dish, invert a large serving platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around it. Cut flan into wedges and serve with caramel spooned over and with shards of Pumpkin Seed Praline.
- For the Pumpkin Seed Praline: Preheat oven to 250 degrees. Lightly oil a large sheet of foil on a baking sheet and keep hot in oven.
- Cook sugar, water, and a healthy pinch of salt in a deep 2-qt heavy saucepan over moderately-low heat, stirring slowly with a metal fork, till melted and pale golden brown. Cook caramel without stirring, swirling pan, till deep golden brown.
- Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens. (If caramel hardens and is difficult to spread, put in a 400 degree oven till hot sufficient to spread, 1 to 2 min.)
- Cold praline on baking sheet on a rack till completely hardened, then break into large pcs
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 8 servings | |
| Calories 561 | |
| Calories from Fat 103 | 18% |
| Total Fat 11.61g | 15% |
| Saturated Fat 5.9g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 229mg | 10% |
| Potassium 477mg | 14% |
| Total Carbs 103.52g | 28% |
| Dietary Fiber 4.4g | 15% |
| Sugars 86.26g | 58% |
| Protein 14.06g | 22% |
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