MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Natalie's Pumpkin Flan
Categories: Squash, Desserts, Dairy
Yield: 8 servings
4 lg Eggs
13 oz Can evaporated milk
13 oz Can sweetened condensed
- milk
1 ts Vanilla
8 oz Pumpkin pie mix
Cinnamon & nutmeg
3/4 c Sugar
In a blender, combine the eggs, evaporated and condensed
milks, vanilla and pumpkin mix. Blend until smooth and
set aside.
Heat water in the bottom part of a double boiler pan
(about one quarter of the way full) or in a roasting pan
in an oven preheated to 325 F (also one quarter of the
way full).
While the water is heating, pour the sugar into a flan
mold. Over a very low flame, caramelize the sugar. This
is the hardest part of the recipe because the key is not
to let the sugar burn or get too dark. The pan can be
directly over the flame. Use a wooden spoon to work the
sugar around the pan. Remove from the flame as soon as
the sugar starts to turns a light brown.
Once the sugar reaches a light brown caramel color, it's
important to coat the whole pan with it. Tilt the pan
and using the wooden spoon coat all of the pan's sides.
Now it's ready for the flan mixture.
Pour the flan mixture into the sugar coated flan mold.
Place it in the water in the double boiler pan or in the
water-filled roasting pan in the oven.
By: Natalie Morales
RECIPE FROM:
https://www.today.com
Uncle Dirty Dave's Archives
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