January 20, 2012

Ginger Pumkin Flan

It's been years since I've had flan. Flan is a traditional Spanish dessert, so this brought back fond memories.

Ginger Pumpkin Flan
1/2 cup sugar
1/4 cup water
1/3 cup sugar
6 large egg yolks
1 cup pureed pumpkin
1 tsp. vanilla
1 tsp. ground ginger
1/2 tsp. cinnamon
1 cup milk
1/2 cup half-and-half

Preheat oven to 325ºF. To prepare caramel, lightly coat six ramekins with cooking spray. Combine caramel ingredients in a small, heavy saucepan over medium heat. Cook 4 minutes or until sugar dissolves, stirring occasionally. Cook, without stirring, 6 minutes or until mixture turns golden around the edges. Divide evenly among ramekins.

To prepare flan, combine sugar and egg yolks in a medium bowl. Stir in pumpkin, vanilla, ginger and cinnamon. Combine milk and half-and-half together. Heat milk in a heavy saucepan over medium-high heat to 180ºF. (Do not boil.) Gradually add half the hot mixture to the egg mixture, stirring constantly with a whisk. Return milk mixture to the pan. Reduce heat, and cook to 160ºF, stirring constantly with a whisk. Remove from heat.

Divide milk mixture evenly among ramekins. Place cups in a 13 x 9-inch pan. Add hot water to pan to a depth of 1 inch. Bake for 50 minutes or until a knife inserted in center comes out clean. Remove cups from pan, and cool completely on a wire rack. Chill at least 8 hours.

Carefully loosen the edges of the custards with a knife. Invert ramekins onto plates. Drizzle any remaining caramel over custards. Makes 6 servings.

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