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Ingredients
- 1 c. sugar
- 1Â 1/2 c. unsalted butter
- 1/3 c. all-purpose flour
- 1/3 c. water
- 6 lrg Large eggs
- 3 c. canned solid-pack pumpkin
- Â Â (slightly less than two 15-ounce cans)
- 1 can cream of coconut - (15 ounce)
- 1 can sweetened condensed lowfat milk - (14 ounce)
- 1 can evaporated lowfat milk - (12 ounce)
- 4 lrg egg whites
- 1 c. sugar
Directions
- Preheat oven to 350 degrees.
- In a dry heavy saucepan, cook sugar over moderately-low heat, stirring slowly with a fork (to help sugar heat proportionately), till melted and pale golden brown. Cook caramel, without stirring, swirling pan, till deep golden brown. Pour caramel into a 13- by 9- by 2-inch glass baking dish and tilt dish to coat bottom. Cold caramel.
- Heat butter and cold. In a large bowl, whisk together flour and water till smooth and whisk in butter and remaining flan ingredients till smooth. Pour custard into baking dish and put dish in a larger baking pan. Add in sufficient water to pan to reach halfway up side of dish and bake custard in middle of oven 1 hour, or possibly till set. Remove dish from pan and keep temperature at 350 degrees.
- Make the meringue: In a bowl, with an electric mixer beat whites till they just hold soft peaks. Gradually beat in sugar and beat meringue till it holds stiff, glossy peaks.
- Spread meringue proportionately over custard and bake in middle of oven (not in a water bath) till golden brown, about 5 min. Cold dessert on a rack. Refrigeratedessert till cool, about 4 hrs, and up to 1 day. Cut dessert into squares.
- This recipe yields 8 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 8 servings | |
| Calories 1118 | |
| Calories from Fat 517 | 46% |
| Total Fat 59.31g | 74% |
| Saturated Fat 39.8g | 159% |
| Trans Fat 0.0g | |
| Cholesterol 286mg | 95% |
| Sodium 249mg | 10% |
| Potassium 569mg | 16% |
| Total Carbs 134.9g | 36% |
| Dietary Fiber 0.3g | 1% |
| Sugars 129.72g | 86% |
| Protein 16.97g | 27% |
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