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Prep Time: 20 Minutes Cook Time: 43 Minutes |
Ready In: 63 Minutes Servings: 12 |
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From a December 1988 issue of Bon Appetit magazine. Ingredients:
1 cup sugar |
1/4 cup water |
12 large egg yolks |
2/3 cup sugar |
1 (16 ounce) can solid pack pumpkin |
4 cups whipping cream |
2 teaspoons vanilla extract |
1/2 teaspoon grated nutmeg |
Directions:
1. Cook 1 cup sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves.
2. Increase heat and boil without stirring until caramel color, about 8 minutes.
3. Immediately divide caramel mixture among 12 1-cup ramekins or souffle dishes.
4. Position rack in lowest third of oven and preheat to 350 degrees.
5. Beat yolks and 2/3 cups sugar in large bowl until well blended.
6. Stir in pumpkin, cream,vanilla and nutmeg.
7. Pour mixture into prepared ramekins.
8. Place ramekins in large baking pan; add enough simmering water to come halfway up sides of ramekins; bake 5 minutes.
9. Reduce temperature to 325 degrees and continue baking until tester inserted 1/8-inch from edge comes out clean, about 30 minutes,.
10. (Centers will not be completely set.).
11. Remove from water and cool thoroughly.
12. (Can be prepared 1 day ahead; chill.).
13. Run knife around edge of each flan and invert onto plate.
14. Spoon any caramel remaining in ramekins over flans.
15. Serve chilled or at room temperature.
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