Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDesserts - Flan - Pumpkin Flan
Famous Authors (View All Authors)
Desserts - Flan -  Pumpkin Flan Post by :kruenterprisess Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3379

Click below to download : Desserts - Flan - Pumpkin Flan (Format : PDF)

Desserts - Flan - Pumpkin Flan

1 1/3 cups sugar, divided
6 large eggs
2 cups canned pumpkin puree
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
2 cups heavy cream
Cinnamon whipped cream as an accompaniment


Preheat oven to 350 degrees F.

In a small skillet combine 2/3 cup of the sugar with 1/4 cup water and bring the mixture to a boil, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Cook the syrup, swirling the skillet, until it is a deep caramel, pour it into a warm 2-quart glass loaf pan, tilting the pan to coat the bottom evenly, and let the caramel harden.

In a bowl beat the eggs with the remaining 2/3 cup sugar, beat in the pumpkin puree, salt, ginger, cinnamon, allspice, and cream, and pour the custard into the loaf pan. Set the loaf pan in a deep baking pan, add enough hot water to the baking pan to reach halfway up the sides of the loaf pan, and bake the flan in the middle of a preheated moderate oven (350 degrees F) for 1 hour and 15 minutes, or until a knife inserted in the center comes out clean.

Let the flan cool and chill it, covered, overnight. Run a thin knife around the edge of the loaf pan, invert a platter over the pan, and invert the flan onto the platter. Serve the flan, cut into slices, with the cinnamon whipped cream.

Yield: 8-10 servings
If you like this book please share to your friends :
NEXT BOOKS

Desserts - Flan -  Rich And Creamy Flan Desserts - Flan - Rich And Creamy Flan

Desserts - Flan -  Rich And Creamy Flan
6 eggs 2 tsp. vanilla 1 can sweetened condensed milk 2 cans evaporated milk Caramel: 3/4 c. sugar Melt sugar in saucepan on top of burner. Pour in bottom of glass pan. Mix eggs, vanilla, condensed milk and evaporated milk. Pour mixture over caramel. Place glass pan in a larger pan with water in it. Cook at 350 degrees for 1 hour. Knife will be clean when inserted in center. Cool; turn over on a plate and serve cold.
PREVIOUS BOOKS

Desserts - Mexican Flan Desserts - Mexican Flan

Desserts - Mexican Flan
1/2 c. sugar 1 (14 oz.) can sweetened condensed milk 3/4 c. milk 1/2 tsp. vanilla 1/8 tsp. salt 4 eggs, lightly beaten 2 ripe bananas, mashed 2 TBS. lemon juice Caramelize sugar by heating in a heavy skillet. Pour into a shallow 1-quart mold, coating the bottom and sides well. In a saucepan, combine sweetened condensed milk, milk, vanilla, salt, eggs, bananas and lemon juice. Heat, stirring, until well blended. Pour into mold.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT