Text 30489, 70 rader
Skriven 2012-10-18 21:01:13 av Dave Drum (1:18/200.0)
Ärende: 'Tis The Season - 32
============================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Flan
 Categories: Squash, Desserts
      Yield: 8 servings
 
    1/3 c  Sugar
      5    Eggs
    3/4 c  Sugar
    1/4 ts Salt
    1/3 c  Water
      1 ts Cinnamon
      1 ts Vanilla extract
      1 c  Pumpkin purée
  1 1/2 c  Whole milk
 
  Flan is an elegant, incredibly delicious dessert that is
  fairly easy to put together. If you have no experience
  with the hot-water-bath cooking method, be sure to read
  the instructions carefully so that you have a complete
  grasp of the process. It isn't rocket science, but it's
  better to know what to do in advance than try to figure it
  out as you go.
  
  First, make a hot water bath for the flan by setting a 9"
  cake pan in a larger pan (like a roasting or broiler pan).
  Hold down the cake pan so it won't float, and add enough
  hot water to the larger pan to come three-quarters of the
  way up the outside of the cake pan. Then remove the cake
  pan and put the larger pan of water in a preheated
  350øF/175øC oven while you mix the flan.
  
  Melt the 1/3 cup sugar directly in the 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, the sugar will
  caramelize and begin to brown quickly. As soon as it turns
  golden brown, tilt the pan so that the entire surface is
  covered. Remove from heat. The caramel will harden and
  crack, but that's okay.
  
  Beat together the eggs and the 3/4 cup sugar. Add the salt,
  water, cinnamon, vanilla, pumpkin and milk. Set the caramel-
  lined pan in the middle of the hot water pan in the oven.
  Carefully pour the egg mixture into the cake pan. Bake for
  25 minutes. Test doneness by gently pushing custard in center
  with back of a spoon -- when done a crevice about 3/8 inch
  deep will form.
  
  Carefully remove the flan from the hot water and chill at
  once. (As the flan cools, the caramel dissolves.) When cold,
  loosen custard edge with a knife, then cover pan 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.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 03 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Never attribute to malice what can be adequately explained by stupidity.
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