Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Prepare an ice-water bath. Combine 2 cups sugar and the water in a small saucepan over medium-high heat. Cook, stirring, until sugar dissolves. Cover pan; bring to a boil. Leave cover on until condensation washes down sides of pan. Remove cover; boil until syrup turns deep amber. Quickly dunk bottom of pan in ice water, and remove. Rapidly divide caramel among eight 4-inch ramekins or custard cups. Swirl to coat bottoms. Let cool. (This can be done several hours ahead of time, and ramekins left at room temperature.) Preheat oven to 325F. In a saucepan, bring milk just to a boil. Remove from heat. In a large bowl, whisk to combine pumpkin, remaining 3/4 cup sugar, the ginger, cinnamon, nutmeg, salt, whole eggs, and egg yolks until smooth. Mix in vanilla and hot milk; pass through a fine sieve, discarding solids. Pour mixture into caramel-lined ramekins, filling each 1 inch high; transfer ramekins to a large roasting pan. Place roasting pan in oven; carefully pour very hot water into roasting pan to reach halfway up outsides of ramekins. Loosely tent with foil. Bake 60 to 65 minutes, or until centers of flans are nearly set; a thin-bladed knife inserted into center should come out clean. Carefully transfer ramekins to a wire rack to cool completely. Refrigerate overnight, covered with plastic wrap. Preheat oven to 375F. Place eight 5-inch flan rings or tart pans on a parchment-lined rimmed baking sheet. On a lightly floured surface, roll out each disk of dough 1/8 inch thick. Cut out eight 7-inch rounds. Fit dough into flan rings; trim flush with rims. Pierce bottoms of shells all over with a fork. Refrigerate or freeze until firm, about 30 minutes. Line shells with parchment; fill each with pie weights or dried beans. Bake 20 minutes, and remove weights and parchment; bake 6 to 8 minutes more, or until shells are golden brown. Let shells cool completely on wire rack. Remove from flan rings. To unmold each flan, dip ramekin bottoms in a pan of hot water, and pat them
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Flour bakery's sequel — cakes, cookies, breakfast pastries
Large rolling docker — pizza dough, crackers, puff pastry docking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Reusable pastry bag — sturdy for stiff doughs and buttercream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Flour bakery's sequel — cakes, cookies, breakfast pastries
Large rolling docker — pizza dough, crackers, puff pastry docking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Reusable pastry bag — sturdy for stiff doughs and buttercream