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Рецепт Pumpkin Flan With Meringue
by Global Cookbook

Pumpkin Flan With Meringue
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Ингредиенты

  • 1 c. sugar
  • 1 1/2 c. unsalted butter
  • 1/3 c. all-purpose flour
  • 1/3 c. water
  • 6 lrg Large eggs
  • 3 c. canned solid-pack pumpkin
  •     (slightly less than two 15-ounce cans)
  • 1 can cream of coconut - (15 ounce)
  • 1 can sweetened condensed lowfat milk - (14 ounce)
  • 1 can evaporated lowfat milk - (12 ounce)
  • 4 lrg egg whites
  • 1 c. sugar

Инструкции

  1. Preheat oven to 350 degrees.
  2. In a dry heavy saucepan, cook sugar over moderately-low heat, stirring slowly with a fork (to help sugar heat proportionately), till melted and pale golden brown. Cook caramel, without stirring, swirling pan, till deep golden brown. Pour caramel into a 13- by 9- by 2-inch glass baking dish and tilt dish to coat bottom. Cold caramel.
  3. Heat butter and cold. In a large bowl, whisk together flour and water till smooth and whisk in butter and remaining flan ingredients till smooth. Pour custard into baking dish and put dish in a larger baking pan. Add in sufficient water to pan to reach halfway up side of dish and bake custard in middle of oven 1 hour, or possibly till set. Remove dish from pan and keep temperature at 350 degrees.
  4. Make the meringue: In a bowl, with an electric mixer beat whites till they just hold soft peaks. Gradually beat in sugar and beat meringue till it holds stiff, glossy peaks.
  5. Spread meringue proportionately over custard and bake in middle of oven (not in a water bath) till golden brown, about 5 min. Cold dessert on a rack. Refrigeratedessert till cool, about 4 hrs, and up to 1 day. Cut dessert into squares.
  6. This recipe yields 8 to 12 servings.