Twist to your standard Flan.
When it comes to the part to carmelize the sugar, there is a really good explanation on 3 different ways to do this at - http://www.wikihow.com/Caramelize-Sugar
I have used both method #1 and #2 (wet and dry) . Not sure I have a preference as far as taste or texture. The two key differences I noticed for me were: (1) Pending on the size of pan you use and surface area of that pan, the "wet" option can take quite a bit longer though in theory it's supposed to be quicker. (2) The wet option seems to be a little less likely to burn or has more room for error - though both can burn if not paid attn to.
This makes about 6 ramekins, or you can double the ingredient list and make a 8x8 pan or 8" pie pan's worth.
- pre-heat oven to 325
1) Carmelizing the Sugar
- heat saucepan to low or medium low.
- put 1/3 cup of sugar (half of the total amt of sugar in the recipe) on the saucepan
- see link provided for pics on what this process looks like in greater detail, but in short you will have to wait about 8-10 minutes
for the sugar to start to darken and carmelize. - http://www.wikihow.com/Caramelize-Sugar
- I pour the caramel into the ramekins just after it starts to smoke and has kind of a "copper" color tone to it
- pour all caramel b/t the 6 ramekins very quickly as it will harden very fast.
- if for some reason it hardens in the pan, you can "re-melt" it by just putting it back on the stove for a minute or two.
Now it's time to start the milk and evaporated milk mixture
2) Mix Milk and Evaporated Milk and bring to light boil, and then lower heat and simmer
3) while milk and evaporated milk are simmering mix / whisk the eggs, egg yolks, cinnamon, ginger, and cloves and vanilla. I use an immersion mixer for this for less cleanup. While mixing, pour in remaining 1/3 C of sugar, and continue mixing.
4) Add milk mixture slowly (or in portions) to egg mixture and continue to mix all ingredients
5) Finally, add Pumpkin Butter to rest of mixture.
6) Pour entire mixture over the caramelized sugar inside the ramekins. Keep in mind at these ramekins will eventually be inverted so the caramelized sugar will actually be the top of your flan.
7) Place ramekins in a pan for a "water bath"
7b) Put maybe 1-2 cups water in microwave and heat for 1 minute and place the hot water in the pan (NOT the ramekins) . This will help the Flan mixture cook evenly.
8) Place pan with water and ramekins in oven and bake for 45 min at 325.
9) Serve warm out of the oven (after cooling for a few min) or refrigerate for a few hours or overnight and serve chilled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (142g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 74 (53%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 223.4mg||69 %|
|Sodium 6395mg||221 %|
|Potassium 270.7mg||7 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 7.1g|
|Protein 8.5g||12 %|
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Calories per serving: 140
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