Double Ginger Pumpkin Flan

Ginger Pumpkin Flan

Ginger Pumpkin Flan


Caramel Sauce

5 Tbls sugar                                                           Cook sugar and 2 T. water over medium heat, stirring constantly, until it browns.

2 Tbls water                                                          Quickly add 3 T. hot water and stir.  Pour into 8 greased ramekins. Set aside.

3 Tbls hot water


6 egg yolks 1/3 cup sugar

1 cup pumpkin, cooked and pureed (260g or less?)

1 teas  vanilla

1/2 teas pwd ginger

1 teas grated fresh ginger root (add after straining??)

1/2 teas cinnamon

1 cup milk (2%)

1/2 cup half and half

Beat yolk and sugar. Stir in pumpkin. Heat milk and half and half in a pan till bubbles form. Gradually add egg yoks. Cook over low briefly.

Strain and pour into ramekins over the caramel sauce. Set in a pan of hot water and bake at 350 degrees (180 C) for 30 to 40 minutes. Or set in a pressure cooker, seal and heat till pressure is up and then one minute. Turn off and let out steam immediately. Seems soft in center but will harden as it sits. Serve ice cold with a dollop of whipped cream.


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