[Sca-cooks] pumpkin custard

[Daniel Myers]

Wow, thanks!

What rather surprises me is that the proportions are pretty close to
what I was about to use for the experimental custard.  I guess my
cooking instincts are getting better.

- Doc



On Monday, November 25, 2002, at 08:45 PM, Huette von Ahrens wrote:
>
> 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 purÈe (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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