Sometimes I have leftover pumpkin puree hanging out in the fridge that needs to be used up. The reason this time is due to a new recipe my daughter created while home from college on spring break--cinnamon rolls made without butter or eggs. She did a nice job and has enthusiastically consented to sharing it with the world so look forward to that recipe coming to a computer near you soon.
Today I made a flan using pumpkin instead of tofu and added some spice.
For the caramel heat up 3/4 cup pure cane sugar and 1 teaspoon corn syrup with 1/4 cup water in non-stick skillet until golden brown and then pour into non-stick 9" round cake pan. Set aside a bit to put into ramekins in case all your flan custard doesn't fit into the single cake pan. Extra directions: Do not stir cooking sugar syrup, just swirl skillet while this is turning brown. Brush down sides of skillet with pastry brush dipped in water if crystals form.
Alternate method: If this sugar syrup gives you trouble, just use maple syrup instead. (It adds a nice flavor to the otherwise mild custard anyway.) Coat the bottom of the cake pan(s) with just enough maple syrup to cover. If you want to be REALLY SUPER-DUPER HEALTHY, skip the sugar syrup or maple syrup altogether. I am not that pure yet.
For the custard, or flan:
2 cups rice milk
1 tablespoon agar powder (This makes a very firm custard. Use 2 teaspoons for a softer version.)
1/2 cup ground dates (date sugar)
2 cups pumpkin puree
4 ounces Tofutti non-dairy cream cheese
1 tablespoon vanilla extract
1 teaspoon pumpkin pie spice (or a combination of nutmeg, cinnamon, cloves and ginger)
Today I made a flan using pumpkin instead of tofu and added some spice.
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| Pumpkin Flan, PBNAF |
Alternate method: If this sugar syrup gives you trouble, just use maple syrup instead. (It adds a nice flavor to the otherwise mild custard anyway.) Coat the bottom of the cake pan(s) with just enough maple syrup to cover. If you want to be REALLY SUPER-DUPER HEALTHY, skip the sugar syrup or maple syrup altogether. I am not that pure yet.
For the custard, or flan:
2 cups rice milk
1 tablespoon agar powder (This makes a very firm custard. Use 2 teaspoons for a softer version.)
1/2 cup ground dates (date sugar)
2 cups pumpkin puree
4 ounces Tofutti non-dairy cream cheese
1 tablespoon vanilla extract
1 teaspoon pumpkin pie spice (or a combination of nutmeg, cinnamon, cloves and ginger)
- Prepare caramel or use maple syrup and coat non-stick cake pan or individual ramekins. I found that this recipe will fill a 9" cake pan and there is enough left over to make two individual servings in ramekins, or one 10" round or oval casserole.
- Place rice milk, date sugar and agar powder in 3 quart saucepan over medium-high heat and stir constantly until it is steamy and begins to get foamy and thick.
- Combine pumpkin, cream cheese, pumpkin pie spice and enough of the hot milk mixture to make a smooth slurry in blender.
- Transfer pumpkin mixture back to saucepan and continue cooking until it is bubbly, stirring constantly. Let this boil for no more than one minute, remove from heat and stir in vanilla.
- Pour hot custard into prepared cake pan or ramekins.
- Refrigerate 2 hours or until completely set and chilled.
Note: Agar powder is just spectacular for making flan set up nice and firm in a very short time. I have better luck with agar powder than with agar flakes (which are easier to find).
Agar powder is worth special ordering online. Now you know what I know.Another Note: We have been listening to the videos at NutritionFacts.org by Dr.Greger on many topics, one being which sweetener is best. I don't want to give his surprise ending away, but I will be replacing all or most sugar in all my recipes with date sugar from now on.
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