"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Health, Nutrition and Special Diets
Reply
 
Thread Tools Display Modes
 
Old 12-19-2002, 06:25 PM   #1
Senior Cook
 
Filus59602's Avatar
 
Join Date: Jun 2002
Location: Montana, USA
Posts: 256
Spiced Pumpkin Flan...Low Fat

SPICED PUMPKIN FLAN
Yield: 6 servings

1/2 cup sugar
1 can (12 oz.) evaporated skimmed milk
1/2 cup mashed cooked or canned pumpkin
1/2 cup plus 1 tbsp. fat-free egg substitute
1/4 cup orange juice
1/2 cup light brown sugar
2 tsp. vanilla extract
1 tsp. pumpkin pie spice

To make the caramel sauce: Place the 1/2 cup of sugar in a heavy 1-qt. saucepan. Cook over medium-high heat without stirring for about 1 minute, shaking the saucepan occasionally, until the sugar begins to liquefy around the edges. Reduce the heat to medium, and cook stirring constantly, for another minute or 2, or until the sugar has completely liquefied and has turned a golden caramel color. Be careful not to cook the sugar too long, as it will continue to cook and darken after you remove it from the heat.

Immediately pour about 1 tbsp. of the caramel mixture into the bottom of each of four 6-oz. custard cups. (Be aware that the caramel mixture will be very hot!) Swirl each cup to coat the bottom and about 1/2 inch up the sides with the caramel mixture. Set the cups aside for 10 minutes to allow the caramel mixture to harden.

To make the custard: Place all of the remaining ingredients in a blender, and process until smooth. Pour the custard mixture into the caramel-lined cups. Place the custards in a 9 x 13-inch baking pan, and add hot tap water to the pan until it reaches halfway up the sides of the custard cups. Bake at 350 F. for about 45 minutes, or until a sharp knife inserted off center in the custards comes out clean.

Remove the custards from the pan, and allow to cool to room temperature. Cover with plastic wrap, and chill for at least 24 hours before serving. (During this time, the hardened caramel sauce will become liquid.)

To serve, carefully run a sharp knife around the edge of the custards, taking care not to cut into the pudding itself. Invert the cups into individual serving plates, allowing the sauce to flow over and around custards. Serve immediately.

NUTRITIONAL FACTS (PER SERVING) Calories: 177, Carbohydrates: 38 g, Cholesterol 2 mg, Fat: 0.2 g, Fiber: 0.6 g, Protein: 6.8 g, Sodium: 109 mg


See more HEALTHY recipes like this...at my NEW Site:

Healthy Eatin' Recipes Vol. 1
http://recipecircus.com/recipes/Filus/

__________________
Filus59602 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Brandied Pumpkin Cobbler kansasgirl Cobblers & Crisps 3 03-21-2010 06:31 PM
Spiced Pumpkin Fudge Filus59602 Brownies & Dessert Bars 10 05-27-2006 10:04 PM
Pumpkin Mousse Ice Cream Pie Raine Pies & Pastries 0 11-23-2004 12:04 PM
Caramelized Pumpkin Trifle Mai Cobblers & Crisps 0 11-01-2002 12:02 PM
Dinner In A Pumpkin Filus59602 Casseroles 0 10-09-2002 01:14 AM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:42 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.