Cuban Pumpkin Flan (A Healthy Alternative to Pumpkin Pie) W/ Mul

Name: Cuban Pumpkin Flan (A Healthy Alternative to Pumpkin Pie) W/ Mul
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 pie, 8-12 serving(s)
Ingredients: 1 3/4 cups sugar; 1 1/2 cups fat-free half-and-half cream; 1/2 cup unflavored canned pumpkin puree; 1 cinnamon sticks or 1 tablespoon cinnamon; 1 tablespoon mixed spice (see below); 1/4 teaspoon salt; 3 eggs; 3 egg yolks; 1 tablespoon pure vanilla extract; 1 tablespoon rum extract or 1 tablespoon almond extract; 1 -2 teaspoon ginger or 1 -2 teaspoon cayenne pepper

Submitted by GoldsmithLissa

"A Latin (and healthier!) twist on an American holiday classic....serve with a glass of sipping rum: Zacapa or Zaya Tweak the combination of seasonings to your liking...I've even added a little cayenne pepper, almond and/or rum extract. Also try adding cayenne and/or some Captain Morgan rum to the caramel mixture! I've also created a decorative topping of crushed pecans toasted with butter, brown sugar, and cayenne pepper! At times atop a dollop of cream cheese icing on each slice. You can also serve with a gravy dish of cream cheese icing on the side and fold in the spiced pecans! I have also made an icing of marzipan! See my other recipe! Nota Bene: This dessert can be prepared up to 2 days in advance."

Download

Ready In:: 1hr 30mins
Ingredients:: 11
Yields:: 1 pie
Serves:: 8-12

ingredients

1 ³⁄₄ cups sugar
1 ¹⁄₂ cups fat-free half-and-half cream
¹⁄₂ cup unflavored canned pumpkin puree
1 cinnamon sticks or 1 tablespoon cinnamon
1 tablespoon mixed spice (see below)
¹⁄₄ teaspoon salt
3 eggs
3 egg yolks
1 tablespoon pure vanilla extract
Optional Variations
1 1 tablespoon rum extract or 1 tablespoon almond extract
Mixed Spice (have fun experimenting or use pumpkin spice mixture)
1 -2 1 -2 teaspoon ginger or 1 -2 teaspoon cayenne pepper

directions

Preheat oven to 350 degrees.
In a heavy saucepan melt 1 cup sugar over medium-high heat, stirring occasionally, until the sugar is amber in color and has turned into a smooth liquid. Immediately remove the syrup from heat and pour evenly into the bottom of a heated 9-inch glass pie plate, 2-quart casserole dish, or a cake mold. (To heat the dish, pour hot or boiling water into it and let stand for a minute or two, then drain and dry completely before adding the sugar syrup.).
In a heavy saucepan, bring the milk, pumpkin puree, cinnamon stick or spice mixture, and salt to a boil over medium heat and remove from heat immediately. Discard the cinnamon stick.
In a large mixing bowl beat together the eggs, egg yolks, remaining sugar, and vanilla. While the beater is running, slowly add ½ cup of the hot milk mixture and beat until eggs are tempered, then slowly add the remaining hot milk.
Pour the mixture into the dish over the hardened sugar syrup and place in a baking pan. Add hot water to halfway up the side of the dish. Place in oven and cook for 1 hour or until the custard has set.
Carefully remove the baking pan from the oven and remove the flan dish from the hot water bath and allow to cool. While the flan is still warm, run a knife around the edge to loosen it.
To remove flan, place a large, deep plate face down on top of the dish and invert the flan onto the plate. Make sure the plate is large enough to hold the flan and has enough of a well to hold the syrup.
Flan can be served warm or chilled.
Note: The flan can be prepared 2 days in advance and kept covered and refrigerated.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

GoldsmithLissa

212

I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well.  We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects.  Our current food interests have been on curries, steak, shellfish, and healthy desserts.  The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients. But we enjoy our wine (we keep a journal) and time together as we cook.  When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port.  So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines.  And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt!  But we do love to indulge!  And love entertaining family and friends to sample new creations or enjoy some our famous concontions.  Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals.  Just for fun and some interested friends.  I'll create a recipe list when I have made more progress.

View Full Profile