Pumpkin Flan with Pumpkin Seed Praline Recipe

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Pumpkin Flan with Pumpkin Seed Praline
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Ingredients
14
Count
Nutrition
215
Calories
Total time
21
Minutes
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Ingredients:

  • 2 cups sugar
  • 1 cup whole milk
  • 2 (5 oz) cans evaporated milk
  • 5 large eggs
  • 1/4 tsp salt
  • 1 (15 oz) can solid- pack pumpkin
  • 2 tbsp premium golden agave tequila or 2 tbsp bourbon
  • 1/4 tsp ground nutmeg
  • 1 cup sugar
  • 1/2 cup water

Directions:

  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Cook caramel without stirring, swirling pan, until deep golden, about 5 minutes.
  4. Quickly and carefully remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and sides.
  5. (Leave oven on.) Keep tilting as caramel cools and thickens enough to stay in place.
  6. Scald whole milk with evaporated milk in a saucepan and remove from heat.
  7. Beat eggs and remaining cup sugar with an electric mixer until smooth and creamy.
  8. Beat in salt, pumpkin, tequila, and spices.
  9. Pour milk mixture through a sieve into a bowl and beat into pumpkin mixture in a slow stream until combined well.
  10. Pour custard over caramel in dish and set in a water bath of 1-inch hot water.
  11. Put pan in middle of oven and lower temperature to 350 degrees F.
  12. Bake until golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours, possibly longer.
  13. Remove dish from water bath and transfer to a rack to cool.
  14. Chill flan, covered, until cold, at least 6 hours.
  15. To unmold flan, dip bottom of souffle dish briefly (20 to 30 seconds) in a warm water bath.
  16. Then, run a thin knife around flan to loosen from sides of dish.
  17. Wiggle dish from side to side and, when flan moves freely in dish, invert a large serving platter with a lip over dish.
  18. Holding dish and platter securely together, quickly invert and turn out flan onto platter.
  19. Caramel will pour out over and around it.
  20. Cut flan into wedges and serve with caramel spooned over and with shards of praline.
  21. Pumpkin Seed Praline: Preheat oven to 250 degrees F.
  22. Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
  23. Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden.
  24. Cook caramel without stirring, swirling pan, until deep golden.
  25. Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens.
  26. (If caramel hardens and is difficult to spread, put in a 400 degree F oven until warm enough to spread, 1 to 2 minutes.) Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 215.37 Kcal (902 kJ)
Calories from fat 28.99 Kcal
% Daily Value*
Total Fat 3.22g 5%
Cholesterol 110.99mg 37%
Sodium 129.97mg 5%
Potassium 186.84mg 4%
Total Carbs 38.76g 13%
Sugars 36.62g 146%
Dietary Fiber 0.33g 1%
Protein 8.94g 18%
Vitamin C 0.7mg 1%
Iron 0.8mg 5%
Calcium 85.5mg 9%
Amount Per 100 g
Calories 165.05 Kcal (691 kJ)
Calories from fat 22.22 Kcal
% Daily Value*
Total Fat 2.47g 5%
Cholesterol 85.06mg 37%
Sodium 99.61mg 5%
Potassium 143.19mg 4%
Total Carbs 29.7g 13%
Sugars 28.06g 146%
Dietary Fiber 0.25g 1%
Protein 6.85g 18%
Vitamin C 0.5mg 1%
Iron 0.6mg 5%
Calcium 65.5mg 9%

* 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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Recipe Tags

Weightwatchers Points

  • 4.5
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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