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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An easy-to-make starter with sophisticated looks. Recipe from Dorie Greenspan in Parade magazine. Ingredients:
15 ounces pumpkin puree |
3 large egg yolks |
2 large eggs |
1/3 cup maple syrup |
1/3 cup reduced-fat sour cream |
4 slices crisp-cooked bacon, minced |
salt and pepper |
sour cream, for topping |
orange zest (optional) |
Directions:
1. Blend the pumpkin, yolks, eggs, syrup, and sour cream in a food processor until very smooth. Stir in the bacon, salt, and pepper.
2. Coat six -oz. heatproof ramekins with baker's spray and pour in the batter. Place the cups in a roasting pan, add enough hot water to come halfway up the sides of the cups, and bake at 350° for 30 minutes.
3. Remove from the oven and let the flans rest 20 minutes. Run a blunt knife around the edges of the flans and unmold them onto plates. Top with sour cream and garnish with thin slices of orange zest, if desired. Serve immediately.
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