[Sca-cooks] pumpkin custard

[Huette von Ahrens]

--- Daniel Myers <doc at medievalcookery.com> wrote:

> I see, thanks!  Now you've got the gears
> turning.  I was expecting
> something a little less pumpkin pike like.  If
> I get a chance I'll play
> around with the idea a bit and see if I can get
> something that turns
> out halfway between pumpkin pie filling and
> traditional custard.
>
> Lots of experiments to do, oh boy oh boy oh
> boy!
>
> - Doc

Hi!

Here is my recipe for pumpkin flan:

Pumpkin Flan

Ingredients:

1/3 C Sugar

5 Eggs
3/4 C Sugar
1/4 t Salt
1/3 C Water
1 t Ground cinnamon
1 t Vanilla
1 C Pumpkin purée (canned or fresh cooked)
1 1/2 C Whole milk

Directions:

Make a hot water bath for the flan by setting a
1-1/4-inch-deep pie or cake pan in a larger pan.
While holding down metal pie or cake pan so it
won't float, fill outer pan with just enough hot
water to come up around the smaller pan. Then
remove the smaller pan and put the larger pan of
water in a preheating 350°F oven while you mix
the flan.

Melt the 1/3 cup sugar directly in the pie or
cake pan the flan will be baked in. To melt
evenly, hold the pan securely (wear a good oven
mitt or use tongs) over or just resting on a
burner; shake and tilt the pan, rather than
stirring the sugar. Watch carefully. Once melted,
sugar will caramelize and brown quickly; as soon
as it does, tilt pan so that the entire surface
is      covered. Remove from heat; syrup will
harden and crack, but that's okay.

Beat together eggs and the 3/4 cups sugar; add
the salt, water, cinnamon, vanilla, pumpkin and
milk. Set caramel-lined pan in hot water in oven;
pour in egg mixture carefully. Bake in a 350°F
oven for about 25 minutes; test doneness by
gently pushing custard in center with back of a
spoon -- when
done a crevice about 3/8" deep forms.

Remove from hot water and chill at once. (As the
flan cools, the caramel dissolves.) When cold,
loosen custard edge with a knife, then cover with
a rimmed serving plate. Holding plate in place,
quickly invert. The flan will slowly slip free
and the caramel sauce flow out. To serve, cut in
wedges, spoon on sauce. Makes about 8 servings.

Huette




=====
Blessed are they who can laugh at themselves for they
shall never cease to be amused.

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