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Pumpkin de Leche Flan

Updated on December 5, 2008

nutritious dessert

         Cooking is my life now that I am a full time mom. I just find it fun and interesting. When I am not in the computer most of the time I find myself making something in the kitchen. With growing up kids, it is of utmost import-tance that you will be able to give them food that has enough nourishment to their bodies. When everything can be ordered or bought in the store I would still prefer to have something nutritious and freshly made for my family. Everyone's just excited to come home because they know that I am preparing something good for them.

        So how many of you have tried the delicious pumpkin de leche flan? Having  lots and lots of pumpkins in this season at its best price, it is but right for you to try this out. You will love this simple yet very nutritious dessert that is fast and easy to make.

Estimated preparation and cooking time: 30 minutes

Cooking Ingredients:

1 can condensed milk

1/2 can evaporated milk

6 pcs egg yolks

1 cup pumpkin/squash cooked, mashed, and sifted

1 tsp vanilla for flavoring or lemon essence

1/2 cup sugar for the syrup

1/2 cup water

Preparing the syrup:

 1. Put the water and sugar in a pan. Stir in until it boils and gives a golden

     brown color.

2. Pour half of the syrup into the mould.

Cooking Instructions:

1. In a bowl, separate the egg white from the egg yolk.

2.  Put the egg yolk , evaporated milk, condensed  milk, pumpkin/squash, 

     and vanilla extract then mix by hand or blender.

3. Pour it into an aluminum mould that has sugar caramel in it then cover it

    with foil.

4. Steam for 20 minutes. Let cool and refrigerate.

5. Run a thin knife around the edges of the mould to loosen the leche flan.

    Then place a platter on top of the mold and turn it upside down.

6. Pour the rest of the syrup over the flan and  your pumpkin de leche flan is

    ready to serve.

 

 

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    • hibiscus_mel profile image
      Author

      hibiscus_mel 8 years ago from Marlton, New Jersey

      Yup, I think you can use the canned ones too but if you don't like carbs u can skip it and make it a leche flan.try it it's yummy too.;-)

    • Edwin Clark profile image

      Edwin Clark 8 years ago from Thailand by way of New York

      Yummy, I think pumpkin is an under rated ingredient. I love pumpkin pie but this pumpkin flan looks like something I'm definitely going to try. You think I can use canned pumpkin? Thanks for sharing the recipe!