Pumpkin Flan with Spiced Pumpkin Seeds Recipe

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Pumpkin Flan with Spiced Pumpkin Seeds
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Ingredients
14
Count
Nutrition
271
Calories
Total time
480
Minutes
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Ingredients:

Directions:

  1. Make caramel: Put oven rack in middle position and preheat oven to 350°F. Heat soufflé dish in oven while making caramel.
  2. Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.) Keep tilting as caramel cools and thickens enough to coat, then let harden.
  3. Make flan: Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat. Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well. Add hot cream mixture in a slow stream, whisking.
  4. Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
  5. Make spiced pumpkin seeds while flan chills: Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes. Toss with salt and cayenne until coated.
  6. To serve: Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large 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 flan.) Sprinkle flan with spiced pumpkin seeds just before serving.
  7. Cooks' notes: • Flan can be chilled 1 day. • Spiced pumpkin seeds keep in an airtight container at room temperature, 3 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 271.21 Kcal (1136 kJ)
Calories from fat 109.76 Kcal
% Daily Value*
Total Fat 12.2g 19%
Cholesterol 157.18mg 52%
Sodium 295.92mg 12%
Potassium 174.82mg 4%
Total Carbs 33.33g 11%
Sugars 31.14g 125%
Dietary Fiber 0.32g 1%
Protein 8.19g 16%
Vitamin C 0.7mg 1%
Iron 0.8mg 5%
Calcium 87.2mg 9%
Amount Per 100 g
Calories 201.52 Kcal (844 kJ)
Calories from fat 81.55 Kcal
% Daily Value*
Total Fat 9.06g 19%
Cholesterol 116.8mg 52%
Sodium 219.89mg 12%
Potassium 129.9mg 4%
Total Carbs 24.76g 11%
Sugars 23.14g 125%
Dietary Fiber 0.24g 1%
Protein 6.09g 16%
Vitamin C 0.6mg 1%
Iron 0.6mg 5%
Calcium 64.8mg 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

  • 6.4
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

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