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Pumpkin Flan With Gingersnap Crust Recipe

Pumpkin Flan With Gingersnap Crust Recipe

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Ingredients:

Serving

1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
8 eggs
1 cup sugar
3 tbsp sugar
1 (16 oz) box gingersnap cookies
1/2 cup butter, melted

Directions:

Preheat oven to 350 degrees.
Mix pumpkin, sweetened condensed milk, evaporated milk, 8 eggs and 3 tablespoons sugar until smooth. Set aside.
Heat 1 cup of sugar in a saucepan until melted and amber in color (approximately 20 minutes).
Immediately pour melted sugar into a 9 x 5 inch loaf pan.
Pour pumpkin mixture into pan on top of the caramel.
Place loaf pan in a deep baking dish partially filled with hot water.
Bake until flan is set, (about 50 minutes) or until knife comes out clean.
Remove from oven and cool completely on a wire rack.
Combine cookies and melted butter in a food processor until well blended.
Pack the cookie mixture on top of the cooled flan.
Refrigerate at least 8 hours.
Run a small knife along the edges of the mold to loosen; invert onto a serving plate.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	265.74 Kcal (1113 kJ)
Calories from fat	151.64 Kcal
		% Daily Value*
Total Fat	16.85g	26%
Cholesterol	196.42mg	65%
Sodium	90.41mg	4%
Potassium	100.63mg	2%
Total Carbs	23.47g	8%
Sugars	20.26g	81%
Dietary Fiber	0.07g	0%
Protein	6.61g	13%
Vitamin C	0.2mg	0%
Vitamin A	0.1mg	5%
Iron	1.1mg	6%
Calcium	50.4mg	5%

Amount Per 100 g
Calories	294.09 Kcal (1231 kJ)
Calories from fat	167.81 Kcal
		% Daily Value*
Total Fat	18.65g	26%
Cholesterol	217.36mg	65%
Sodium	100.05mg	4%
Potassium	111.36mg	2%
Total Carbs	25.98g	8%
Sugars	22.42g	81%
Dietary Fiber	0.08g	0%
Protein	7.31g	13%
Vitamin C	0.2mg	0%
Vitamin A	0.2mg	5%
Iron	1.2mg	6%
Calcium	55.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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