Butternut Caramel Flan

Name: Butternut Caramel Flan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 946 milliliters cubed peeled butternut squash; 1 teaspoon light-colored corn syrup; 79 milliliters egg substitute; 4 larges eggs, lightly beaten; 0 teaspoons ground cinnamon; 0 teaspoons ground ginger; 118 milliliters 2% reduced-fat milk; 0 teaspoons salt; 79 milliliters sugar; 118 milliliters sugar; 1 teaspoon vanilla extract; 3 Tbsps water

The recipe Butternut Caramel Flan could satisfy your European craving in approximately 45 minutes. This recipe serves 6. One serving contains 215 calories, 7g of protein, and 3g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. A mixture of butternut squash, sugar, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 32

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Oven

Coat 6 (6-ounce) custard cups or ramekins with cooking spray; set aside.

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Cooking Spray

Custard

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Ramekin

Combine 1/3 cup sugar, 3 tablespoons water, and syrup in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly. Continue cooking 11 minutes or until golden (do not stir). Immediately pour sugar mixture into prepared custard cups, tipping quickly to coat bottoms of cups.

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Custard

Sugar

Syrup

Water

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Sauce Pan

Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook 12 minutes or until very tender.

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Squash

Water

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Sauce Pan

Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid.

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Colander

Bowl

Place squash and reserved cooking liquid in a blender or food processor.

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Squash

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Food Processor

Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth, scraping sides of bowl.

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Blender

Bowl

Place pureed squash, 1/2 cup sugar, and remaining ingredients in a large bowl; stir with a whisk.

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Squash

Sugar

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Whisk

Bowl

Pour mixture evenly into prepared cups.

Place cups in a 13 x 9inch baking pan; add hot water to pan to a depth of 1 inch.

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Water

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Baking Pan

Bake at 325 for 1 hour or until a knife inserted in center comes out clean.

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Oven

Knife

Remove cups from pan; cool on a wire rack 15 minutes. Lightly cover and chill 4 hours or overnight.

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Wire Rack

Frying Pan

Loosen edges of custards with a knife or rubber spatula.

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Spatula

Knife

Place a dessert plate, upside down, on top of each cup; invert onto plates.

Drizzle any remaining caramelized syrup over custards.

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Syrup

Equipment

Ingredients

Servings:

946milliliters

cubed peeled butternut squash 1teaspoon

light-colored corn syrup 79milliliters

egg substitute 4larges

eggs, lightly beaten 0teaspoons

ground cinnamon 0teaspoons

ground ginger 118milliliters

2% reduced-fat milk 0teaspoons

salt 79milliliters

sugar 118milliliters

sugar 1teaspoon

vanilla extract 3Tbsps

water

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Hacienda Lopez de Haro Tempranillo. It has 4.7 out of 5 stars and a bottle costs about 12 dollars.