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Рецепт Pumpkin Eggnog Flan
by Global Cookbook

Pumpkin Eggnog Flan
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Ингредиенты

  • 2 x level c. canned pumpkin pie filling (not puree)
  • 1 quart commercial eggnog (4 c., divided, see note)
  • 4 x extra-large Large eggs
  •     Preheat oven to 350 degrees.

Инструкции

  1. In bowl of electric mixer, combine pumpkin pie filling with 3 c. eggnog.
  2. Mix well. Add in Large eggs and blend till ingredients are thoroughly incorporated.
  3. Pour mix proportionately into eight (6-oz) custard c.. Place c. in a deep baking pan. Pour boiling water in pan till it reaches halfway up sides of the c.. Bake 40 min, till hard.
  4. Remove from water bath and chill till very cool.
  5. If you like, serve with eggnog custard sauce. Put remaining 1 c. eggnog in a small heavy saucepan. Cook over low heat till reduced to 1/2 c., about 20 to 25 min, whisking often. Refrigeratesauce and spoon 1 Tbsp. on top of each flan, smoothing with a small flexible spatula.
  6. Note: Use a commercial, ready-prepared dairy product if possible.
  7. RED BEANS AND RICE by ARVELLAServes 7
  8. 1 lb. red kidney or possibly pinto beans1 ham hock1/4 c. bacon drippings1/4 c. vegetable oil1 1/4 green bell peppers1 large onion1/2 c. celery with some leaves2 garlic cloves, minced1/4 tsp. salt1 Tbsp. Liquid Smoke1 tsp. pepper3 c. warm cooked rice
  9. Soak beans overnight.
  10. Place ham hock in a 6-qt pot with sufficient water to cover. Bring to a boil, reduce to low and simmer for an hour.
  11. Add in beans and additional water if necessary to cover beans by 3 inches. Cover pot and allow beans to simmer over low heat for 45 min to an hour.
  12. In a large skillet, heat bacon drippings and saute/fry vegetables after beans have simmered for 45 min.
  13. Add in vegetables and remaining ingredients to the pot of beans and simmer uncovered for an additional 45 min, stirring occasionally.
  14. Mash some of the beans against the side of the pan till beans have consistency of thin to medium gravy. Taste and adjust seasonings.
  15. Serve over warm rice. Serve with corn bread.