LOW-FAT PUMPKIN FLAN
This delicious pumpkin flan is the result of an experiment in replacing the recipe's usual cream and half-and-half with low-fat milk.
Provided by Chef John
Categories Fruits and Vegetables Vegetables Squash
Time 5h40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Set eight (5 1/2 ounce) ramekins into a large baking dish.
- Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes.
- Quickly divide the caramel among the ramekins; set aside.
- Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl. Stir in pumpkin puree until smooth.
- Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam. Remove from heat.
- Place vanilla bean seeds and pod in milk. Allow to soak for 10 minutes. Slowly strain hot milk mixture into the egg mixture and whisk to form a thin custard.
- Divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each.
- Fill baking dish with hot water to reach halfway up the sides of the ramekins. Cover the baking dish with heavy-duty aluminum foil.
- Bake in the preheated oven until the flan is just set, 45 to 50 minutes.
- Remove ramekins from hot water to cool completely. Cover and refrigerate until cold, at least four hours.
- Run a knife around the inside edge of each ramekin and place an overturned plate on top. Invert and release the flan. Garnish and serve.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 49.3 g, Cholesterol 118.4 mg, Fat 4.8 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 1.6 g, Sodium 273.5 mg, Sugar 43.3 g
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zishan shah g
[email protected]Overall, this is a good recipe. I will definitely make it again, but I will make a few adjustments next time.
Revansha Samson
[email protected]My flan didn't turn out as smooth as I would have liked. I think I overcooked it a bit.
AB Ab
[email protected]This flan is a bit too sweet for my taste. I would recommend using less sugar next time.
Susal Tamang
[email protected]I would definitely recommend this flan to anyone looking for a delicious and healthy dessert.
Addyson Lassiter
[email protected]This flan is a great make-ahead dessert. It can be made up to three days ahead of time and stored in the refrigerator.
Christian Drochak
[email protected]The combination of pumpkin and spices in this flan is perfect. It is the perfect fall dessert.
Salman Mode
[email protected]I love that this flan is low in fat. It is a healthier alternative to other desserts without sacrificing any flavor.
shahid zamn
[email protected]This flan is a bit more time-consuming to make than some other desserts, but it is definitely worth the effort. It is so delicious and decadent.
Anshu Kandel
[email protected]I followed the recipe exactly and my flan turned out perfectly. It is the perfect dessert for a special occasion.
David Caron
[email protected]This flan is a great way to use up leftover pumpkin puree. It is also a good source of fiber and vitamin A.
Puran Sarangkoti
[email protected]I am not a big fan of pumpkin, but I really enjoyed this flan. It is not too sweet and has a nice, creamy texture.
Basshir Khan
[email protected]I made this flan for Thanksgiving and it was a hit! Everyone loved it. It is the perfect balance of sweet and savory.
Md Sawon
[email protected]This pumpkin flan is a delicious and healthy dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages.