It is almost Thanksgiving for all you American’s out there. Here is a different take on the traditional pumpkin pie that will bring raves from your guests. With pumpkin readily available here, you can make it any time of year, in fact you can put pumpkin puree in the freezer. Count your blessings!
Pumpkin Pie Spiced Flan
Serves 8 to 10
Ingredients:
-1 1/4 cup caster sugar (fine white sugar)
- 2 cups fresh pumpkin puree, steam until tender and puree’ in blender or mash with potato masher
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground allspice
- 1/4 tsp. ground cloves
- 2/3 cup evaporated milk
- 2/3 cup sweetened condensed milk
- 1 tsp. vanilla extract
- 5 large eggs
- 1/4 cup castor sugar (fine white sugar)
- 1 cup whipping cream (optional), whipped until it holds stiff peaks
Directions:
Heat the oven to 350 degrees F. Have ready a 25 cm diameter glass or ceramic baking dish about 5 cm deep.
Make the caramel syrup. Put 1 ¼ cup sugar into a small but heavy pot. Heat over a low flame to melt the sugar. Slowly stir the melting sugar until liquefied. Stop stirring at this point and let it heat until it becomes a deep amber color being careful not to let it burn. Once it starts to darken it can quickly become too dark so give it your constant attention. When the color is right, immediately pour it into a ceramic or glass baking dish. Immediately tilt to completely cover the bottom of the dish. Set it aside until cool and the caramel has hardened. It doesn’t matter if the caramel cracks.
While this is cooling, put into a food processor the pumpkin puree’, the cinnamon, nutmeg, allspice, cloves, evaporated milk, sweetened condensed milk and the vanilla. Run the processor until you have a smooth consistency. Now add the eggs and ¼ cup sugar and run the processor again until everything is well mixed.
Pour this into the cooled caramel coated baking dish. Set the filled dish into a larger one holding about an inch of water. This is called a bain marie.
Put the bain marie with the flan dish in the heated oven and bake for 120 minutes. It is done when a knife is inserted into the flan and it comes out clean.
Take it out of the oven and let cool on a rack. You can store it in the fridge or eat at room temperature but do store the leftovers in the fridge.
Serve with unsweetened whipped cream, if desired.
Enjoy!
Flan Labu
Untuk 8-10 orang
Bahan-bahan :
-1 1/4 cangkir gula pasir caster
- 2 cangkir labu, yang sudah dimasak dan diblender
- 1/2 tsp. bubuk kayu manis
- 1/8 tsp. bubuk pala
- 1/8. bubuk olsepais
- 1/4 tsp. bubuk cengkeh
- 2/3 cangkir susu evaporated
- 2/3 cangkir susu kental manis
- 1 tsp. panili cair
- 5 butir telor coklat yang besar
- 1/4 cangkir gula pasir caster
- 1 cangkir whipping cream yang dingin, dimixer sampai kental tanpa gula
Cara Membuat :
Panaskan oven 350 derajat F. Siapkan cetakan keramik atau cetakan dari gelas yang ukuran diameternya 25 cm dan tinggi 5 cm.
Bikin caramel: dalam pot, masukkan 1 1/4 gula pasir dan masak. Gunakan api sedang. Aduk pelan-pelan sampai gula mencair dan gula menjadi seperti warna madu. Kalau semua gula sudah mencair, jangan diaduk lagi. Setelah gula mulai mengental, angkat dan masukkan ke tempat cetakan keramik atau cetakan yang dari gelas. Biarkan di samping sampai dingin.
Siapkan blender yang besar. Masukkan labu, bubuk kayu manis, bubuk pala, bubuk olsepais, bubuk cengkeh, susu evaporated, susu kental manis dan panili. Hidupkan blender, tunggu sebentar, kemudian masukkan telor dan ¼ cangkir gula pasir. Blender lagi sampai semua bahan tercampur bagus.
Masukkan campuran labu yang sudah diblender kedalam cetakan yang ada caramel.
Siapkan talam (yang ukurannya lebih besar dari cetakan keramik/gelas). Tambahkan dengan air. Masukkan cetakan keramik ke dalam talam, sehingga cetakan terendam air kurang lebih 3 cm.
Masukkan ke dalam oven. Oven selama 120 menit. Keluarkan dari oven, dan dinginkan. Setelah dingin tutup dengan plastik dan bisa disimpan di kulkas.
Kalau mau, bisa makan dengan “whipping cream” yang sudah dimixer, tanpa gula.
