Low-Fat Pumpkin Flan

Name: Low-Fat Pumpkin Flan
Prep time: 5 h 40 min
Cook time: 5 h 40 min
Total time: 5 h 40 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 425 grams pumpkin puree; 5 larges eggs; 1 pinch ground allspice; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 0 teaspoons ground ginger; 1 pinch ground mace; 413 milliliters low-fat milk; 2 Tbsps hulled toasted pumpkin seeds (optional); 0 teaspoons salt; 1 vanilla bean, split and seeds scraped out and reserved; 2 Tbsps water; 67 grams white sugar

Low-Fat Pumpkin Flan is an European recipe that serves 8. One portion of this dish contains approximately 7g of protein, 5g of fat, and a total of 134 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. It works well as a dessert. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 5 hours and 40 minutes. This recipe from Allrecipes requires pumpkin puree, vanilla bean, ground allspice, and salt. Users who liked this recipe also liked Pumpkin Flan – Low Carb and Gluten-Free, Pumpkin Cheesecake Mousse {low sugar and low fat}, and Pumpkin Mini Cheesecake with Gluten Free Brownie Bottom {Super Simple, GF, Low Fat + Low Calorie}.

Instructions

Preheat the oven to 300 degrees F (150 degrees C).

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Oven

Set eight (5 1/2 ounce) ramekins into a large baking dish.

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Baking Pan

Ramekin

Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes.

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Sugar

Water

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Sauce Pan

Quickly divide the caramel among the ramekins; set aside.

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Caramel

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Ramekin

Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl. Stir in pumpkin puree until smooth.

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Canned Pumpkin

Allspice

Cinnamon

Clove

Ginger

Sugar

Egg

Ground Mace

Salt

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Whisk

Bowl

Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam.

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Milk

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Sauce Pan

Remove from heat.

Place vanilla bean seeds and pod in milk. Allow to soak for 10 minutes. Slowly strain hot milk mixture into the egg mixture and whisk to form a thin custard.

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Vanilla Bean

Custard

Seeds

Milk

Egg

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Whisk

Divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each.

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Custard

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Ramekin

Fill baking dish with hot water to reach halfway up the sides of the ramekins. Cover the baking dish with heavy-duty aluminum foil.

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Water

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Aluminum Foil

Baking Pan

Ramekin

Bake in the preheated oven until the flan is just set, 45 to 50 minutes.

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Oven

Remove ramekins from hot water to cool completely. Cover and refrigerate until cold, at least four hours.

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Water

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Ramekin

Run a knife around the inside edge of each ramekin and place an overturned plate on top. Invert and release the flan.

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Ramekin

Knife

Garnish and serve.

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Ingredients

Servings:

425grams

pumpkin puree 5larges

eggs 1pinch

ground allspice 1teaspoon

ground cinnamon 0teaspoons

ground cloves 0teaspoons

ground ginger 1pinch

ground mace 413milliliters

low-fat milk 2Tbsps

hulled toasted pumpkin seeds (optional)0teaspoons

salt 1

vanilla bean, split and seeds scraped out and reserved 2Tbsps

water 67grams

white sugar

Recommended wine: Cream Sherry, Port, Tempranillo, Moscato Dasti, Grenache, Albarino

Cream Sherry, Port, and Tempranillo are great choices for Creme Caramel. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Ruinart , Wine. It has 5 out of 5 stars and a bottle costs about 89 dollars.