Low-Fat Pumpkin Flan
Fat apples restaurant & bakery.
Recipe Summary Low-Fat Pumpkin Flan
This delicious pumpkin flan is the result of an experiment in replacing the recipe's usual cream and half-and-half with low-fat milk.Ingredients | Fat Apple Bakery Berkeley1 ¼ cups white sugar2 tablespoons water5 large eggs1 teaspoon ground cinnamon¼ teaspoon salt⅛ teaspoon ground cloves⅛ teaspoon ground ginger1 pinch ground allspice1 pinch ground mace⅓ cup white sugar1 (15 ounce) can pumpkin puree1 ¾ cups low-fat milk1 vanilla bean, split and seeds scraped out and reserved2 tablespoons hulled toasted pumpkin seeds (Optional)DirectionsPreheat the oven to 300 degrees F (150 degrees C).Set eight (5 1/2 ounce) ramekins into a large baking dish.Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes.Quickly divide the caramel among the ramekins; set aside.Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl. Stir in pumpkin puree until smooth.Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam. Remove from heat.Place vanilla bean seeds and pod in milk. Allow to soak for 10 minutes. Slowly strain hot milk mixture into the egg mixture and whisk to form a thin custard.Divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each.Fill baking dish with hot water to reach halfway up the sides of the ramekins. Cover the baking dish with heavy-duty aluminum foil.Bake in the preheated oven until the flan is just set, 45 to 50 minutes.Remove ramekins from hot water to cool completely. Cover and refrigerate until cold, at least four hours.Run a knife around the inside edge of each ramekin and place an overturned plate on top. Invert and release the flan. Garnish and serve.For a richer version, substitute 1 cup cream plus 3/4 cup half-and-half.Info | Fat Apple Bakery Berkeleyprep:
15 mins
cook:
1 hr 15 mins
additional:
4 hrs 10 mins
total:
5 hrs 40 mins
Servings:
8
Yield:
8 servings
TAG : Low-Fat Pumpkin FlanFruits and Vegetables, Vegetables, Squash,
