MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Creamy Pumpkin Flan
| Creamy Pumpkin Flan | Print |
Recipe By: Alice Morrow
Creamy Pumpkin Flan
Ingredients
- 1 c. sugar, divided
- 2 ½ c. milk
- 3 large eggs
- 3 egg whites
- 1 c. canned pumpkin
- 1 t. ground cinnamon
- 1 t. vanilla
- ¼ c. flaked coconut
Instructions
- Sprinkle ½ c. sugar in 9” round cake pan.
- Cook over medium heat, shaking pan occasionally using oven mitts, until sugar melts and turns a light golden brown. Set aside. It may crack as it cools but that is okay.
- Heat milk and remaining sugar in heavy saucepan, stirring occasionally, until hot and frothy.
- Beat eggs, whites, pumpkin, cinnamon and vanilla with an electric mixer until blended.
- Gradually add hot milk mixture, beating at low speed.
- Pour mixture over caramelized sugar in cake pan.
- Place cake pan in a roasting pan. Pour hot water into roasting pan about 1” deep.
- Bake 350 for 1 hour or until a knife inserted in center comes out clean.
- Remove pan from water. Cool.
- Cover and chill.
- Bake coconut in shallow pan at 350, stirring occasionally, 5 minutes or until toasted. Cool.
- Loosen edges of flan with a spatula and invert onto a serving plate.
- Sprinkle with coconut.
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