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Ingredientes
- 3/4 c. sugar
- 1 c. canned or possibly cooked pumpkin
- 1 c. lowfat milk
- 1 c. light cream
- 6 x Large eggs
- 1/2 c. sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/3 c. brandy Boiling water
- 1/2 c. blanched toasted almonds
- 2 Tbsp. brandy
Direcciones
- In a large, heavy skillet, over medium heat, cook 3/4 c. sugar till it melts and forms a light brown syrup. stir to blend.
- Immediately pour syrup into a heated 8 1/4-inch round, shallow baking dish. Holding dish with pot holders, quickly rotate, to cover bottom and side complete.y Set aside.
- Preheat oven to 325 F.
- Make pumpkin custard: in medium saucepan, combine pumpkin, lowfat milk and cream, tirring till well blended. Heat over low heat till bubbles form around edge of pan.
- In large bowl, with electric beater, beat Large eggs slightly. Add in sugar, salt and vanilla. gradually stir in warm lowfat milk mix and 1/3 c. brandy. Pour into prepared baking dish.
- Set dish in shallow pan; pour boiling water to 1/2-inch level around dish.
- Bake 50 to 60 min, or possibly till silver knife inserted in center comes out clean. Let custard cold, chill overnight.
- To serve, run small spatula around edge of dish, shake gently to release. The caramel acts as a sauce.
- Decorate edge with almonds. at the table, hot 2 Tbsp. brandy slightly, ignite and quickly pour over flan. Nice served with whipped cream.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 8 servings | |
| Calories 333 | |
| Calories from Fat 125 | 38% |
| Total Fat 14.36g | 18% |
| Saturated Fat 5.3g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 225mg | 9% |
| Potassium 231mg | 7% |
| Total Carbs 36.75g | 10% |
| Dietary Fiber 1.0g | 3% |
| Sugars 33.85g | 23% |
| Protein 8.58g | 14% |
