HFG DIGITAL NEWSLETTER
|
| HFG DIGITAL NEWSLETTER |
|
|
Butternut Caramel FlanThe flavor of this creamy flan is reminiscent of pumpkin pie and will make a perfect addition to your holiday dessert menu. Substitute four cups of canned pumpkin if you don't have time to peel, cube and cook the butternut squash. Ingredients
Directions 1. Preheat oven to 325 degrees. Place squash in a large saucepan and cover with water. Bring to a boil and cook 12 minutes or until very tender. Drain (reserving 3 tablespoons of the cooking liquid) and place squash in a food processor with the reserved liquid. Blend until smooth and allow to cool. 2. Coat 6 6-ounce custard cups or ramekins with cooking spray. Set aside. 3. Combine 1/3 cup sugar, 3 tablespoons water and corn syrup in a small heavy saucepan. Heat over medium-high, stirring gently until sugar is dissolved. Continue cooking 10 minutes or until golden (do not stir). As soon as sugar turns a golden color, remove pan from heat and poor mixture into the prepared custard cups, tipping quickly to coat bottoms of cups. 3. Combine cooled squash with 1/2 cup sugar, milk, extract, ginger, cinnamon and salt. Stir with whisk. Mix in eggs. Pour mixture evenly into the prepared custard cups. 4. Place cups in a baking pan. Add hot water to pan to a depth of 1 inch. Bake for 1 hour or until a knife inserted in center comes out clean. Remove cups from pan and cool on a wire rack for 15 minutes. Place in refrigerator (uncovered) and chill for four hours. 5. To serve, loosen edges of flans with a knife. Invert each cup over a dessert plate. Drizzle any remaining caramel over the flan. Serves 6 |
This newsletter is a service of Hepburn Financial Group. Should you no longer wish to receive
these messages please send an email to: unsubscribe@hepburnfg.com |
