Pumpkin Flans

Name: Pumpkin Flans
Prep time: 20 min
Cook time: 43 min
Total time: 1 h 3 min
Yield: 12 serving(s)
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

Submitted by Leslie in Texas

"These make a great finale for the Chicken Enchilads Verde recipe that I posted. From a December 1988 issue of Bon Appetit magazine."

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Ready In:: 1hr 3mins
Ingredients:: 8
Serves:: 12

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

Cook 1 cup sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves.
Increase heat and boil without stirring until caramel color, about 8 minutes.
Immediately divide caramel mixture among 12 1-cup ramekins or souffle dishes.
Position rack in lowest third of oven and preheat to 350 degrees.
Beat yolks and 2/3 cups sugar in large bowl until well blended.
Stir in pumpkin, cream,vanilla and nutmeg.
Pour mixture into prepared ramekins.
Place ramekins in large baking pan; add enough simmering water to come halfway up sides of ramekins; bake 5 minutes.
Reduce temperature to 325 degrees and continue baking until tester inserted 1/8-inch from edge comes out clean, about 30 minutes,.
(Centers will not be completely set.).
Remove from water and cool thoroughly.
(Can be prepared 1 day ahead; chill.).
Run knife around edge of each flan and invert onto plate.
Spoon any caramel remaining in ramekins over flans.
Serve chilled or at room temperature.