Pumpkin Pecan Flan
¼ cup water 1 cup sugar, divided 1/3 cup toasted pecans 1 (12-ounce)
can skim evaporated milk 1 teaspoon ground cinnamon ½ teaspoon
orange zest (thinnest colored part of peel only)
¼ teaspoon each: nutmeg and salt 1 teaspoon vanilla extract 3 large
eggs, beaten 1 cup canned pumpkin To caramelize sugar, pour water into
a 4-cup glass measure. Add ½ cup sugar and stir well to dissolve.
Without stirring mixture or stopping the oven, microwave on high 5½
to 6½ minutes, or until sugar mixture is amber colored (if you
microwave the mixture too long, it will turn very dark and burn).
Immediately pour caramelized sugar mixture into a round 1½-quart
glass casserole, tilting to coat casserole bottom only. (Set glass measuring
cup on a heat-proof surface to cool completely before soaking in hot water
for cleaning.) Sprinkle pecans over caramelized sugar. Set casserole aside
until caramelized sugar cools and hardens. Meanwhile, pour evaporated
milk into a 2-quart glass measure. Microwave on high 3 minutes, or until
milk just begins to boil. Using a whisk, blend in remaining ½ cup
sugar, cinnamon, zest, nutmeg, salt, vanilla and eggs. Blend in pumpkin.
Pour mixture into prepared casserole and cover with wax paper. Rotating
as needed, microwave on medium (50 percent) 13 minutes, or until center
is almost set. Cool and refrigerate. To serve, unmold on a rimmed platter.
Cut into wedges and slide wedges onto dessert plates. Spoon sugar syrup
over top. Makes 6 servings, each: 268 calories.
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Remarks
I cant believe that my child is ready to tale this nutritious recipe he really like it too much. Thanks to you
By: Rosa Sterling
This delicious recipe remove all my tensions about my dinner party and now I am feel so confident as everybody love it.
By- Zenofier
As I was at first time in kitchen to cook something for myself, I just read the lines and do as you instructed. When I cooked Pumpkin Pecan Flan, I really wont believe that I can make so delicious food. Credit is all yours dear.
By Jacky
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