| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 |
c |
Whole milk |
| 2 |
cn |
Evaporated milk; (1 1/3 cups) (5-oz) |
| 5 |
lg |
Eggs |
| 1/4 |
ts |
Salt |
| 1 |
cn |
Solid-pack pumpkin; (1 3/4 cups) (15-oz) |
| 2 |
tb |
Premium golden agave tequila such as; or bourbon |
|
|
; Herradura Reposado |
| 2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Ground nutmeg |
|
|
Accompaniment: pumpkin-seed praline |
INSTRUCTIONS
Preheat oven to 375F.
Heat a 2-quart souffle dish or round ceramic casserole in middle of oven.
Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat,
stirring slowly with a fork, until melted and pale golden. Cook caramel
without stirring, swirling pan, until deep golden, about 5 minutes. Quickly
and carefully remove hot 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 enough to stay in place.
Scald whole milk with evaporated milk in a saucepan and remove from heat.
Beat eggs and remaining cup sugar with an electric mixer until smooth and
creamy. Beat in salt, pumpkin, tequila, and spices. Pour milk mixture
through a sieve into a bowl and beat into pumpkin mixture in a slow stream
until combined well.
Pour custard over caramel in dish and set in a water bath of 1 inch hot
water. Put pan in middle of oven and lower temperature to 350F. Bake until
golden brown on top and a knife inserted in center comes out clean, about
1. hours, possibly longer. Remove dish from water bath and transfer to a
rack to cool. Chill flan, covered, until cold, at least 6 hours.
To unmold flan, 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
praline.
Makes 8 to 10 servings.
Gourmet November 1999
Converted by MC_Buster.
Per serving: 2725 Calories (kcal); 69g Total Fat; (22% calories from fat);
70g Protein; 470g Carbohydrate; 1116mg Cholesterol; 1469mg Sodium Food
Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 27
Other Carbohydrates
Converted by MM_Buster v2.0n.
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