|Mexican Desserts and Drinks|
Author: Soccorro Munoz and Irma Serrano Noriega
Pub Date: 6/1/1987
Size: 5 1/2" x 8 1/2"
Click to enlarge
|ABOUT THE BOOK|
|From the Publisher|
More than 200 recipes for Mexican festival desserts, custards, fruits, puddings, gelatins, cakes, pies, cookies, ice creams, sherbets and beverages. Just right for your sweet tooth!
By Irma Noriega and Socorro Kimble.
Flan de Calabaza (Pumpkin Flan)
|1 cup SUGAR
3 Tbsp. BROWN SUGAR
1 cup canned PUMPKIN
1 can (14-oz.) SWEETENED CONDENSED MILK
1 can (12-oz.) EVAPORATED MILK
1 tsp. CINNAMON
1/2 tsp. GINGER
1/4 tsp. NUTMEG
Preheat oven to 350 F.
Over medium-high heat, cook sugar in a small skillet, stirring occasionally until melted and golden in color. Pour into two-quart baking dish, tilting to coat bottom and sides completely. Combine all ingredients in a large mixing bowl and beat until smooth using an electric mixer or blender. Pour mixture into caramelized dish.
Place flan inside a larger baking pan and fill with hot water halfway up the dish. Bake for one hour at 350 F. or until a knife inserted near the center comes out clean. Remove from hot water and place on a rack to cool. Chill thoroughly. Refrigerate several hours or overnight. Loosen outer edges of flan with a thin knife before unmolding. Place a serving plate with rim over flan and invert. Scrape additional sauce from dish and spoon over flan. Garnish with whipped cream and toasted slivered almonds. (8 to 10 servings)
Use a long wooden-spoon or chopstick for stirring when caramelizing sugar.
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