Pumpkin flan

For the caramel sauce:
200 g of sugar
1/4 tsp lemon juice
2 tablespoons corn syrup
80 ml of water
For the flan:
2 cans of condensed milk
1 teaspoon vanilla sugar
80 g pumpkin puree
cinnamon to taste (optional)
ground cloves to taste (optional)
1/2 tsp grated fresh ginger, or to taste (optional)
3 whole eggs
2 egg yolks

For the caramel:
Prepare a la carte flan tins.
Mix sugar in a saucepan with water and lemon juice, add the corn syrup and put on ogon.Dovesti to a boil and caramelize.
When saturated amber – remove from heat and pour into formochkam.Dat cool.

Preheat oven to 175 degrees.

For the flan:
In a blender blend until smooth condensed milk, pumpkin, spices and vanilla. Mix until smooth.
Whisk 3 eggs and add 2 egg yolks.
Add the egg mixture to the milk and mix.
Wipe the mixture through a fine sieve 3 times.
Pour formochkam 1/3 of the total.
Cooking flan in the oven in a water bath for 35 minutes.
Cooled in the refrigerator for 2 hours to turn the dessert on a platter and serve


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