YOU ARE HERE: HeraldMail HomeCollectionsMilk

Pumpkin recipes

October 28, 1997

Pumpkin Flan

16-ounce can solid pack pumpkin

12-ounce can evaporated milk, undiluted

1 2/3 cups granulated sugar

3 eggs, beaten

1 1/2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 cup whipping cream


1 tablespoon powdered sugar

8 orange twists or maraschino cherries

Preheat oven to 300 degrees.

In large bowl, combine pumpkin, evaporated milk, 1/3 cup of the sugar, the eggs, 1 teaspoon of the vanilla, the cinnamon, ginger and cloves. Beat until well blended; set aside.

In large skillet, cook remaining sugar over medium-high heat, stirring until melted and golden brown. Immediately pour syrup into eight 4-ounce custard cups, dividing evenly. Place cups into a baking pan and fill with pumpkin mixture. Pour hot water into pan until filled to half the depth of the cups. Bake for 45 to 55 minutes or until knife inserted comes out clean; remove from oven. Cool and run a knife around edge of cup. Invert on serving plate.

In small bowl, whip cream with powdered sugar and remaining vanilla until firm. Top flan with dollop of whipped cream and garnish with orange twist or cherry. Serves 8.

Note: Flan may be baked in a 9-inch pie plate for 60 to 65 minutes.

Nutrition facts per serving: 290 calories, 6 grams protein, 148 milligrams calcium, 50 grams carbohydrates, 9 grams fat, 1 gram dietary fiber, 104 milligrams cholesterol, 77 milligrams sodium.

Low-Fat Rice Pudding

- 1 1/2 cups long-grain rice

- 3 cups water

- 2 to 3 cinnamon sticks

- zest of 1 lemon

- 1/4 teaspoon salt

- 4 cups 1 percent low-fat milk

- 2 cups undiluted skimmed evaporated milk

- 1 cup granulated sugar

- 1 cup raisins

- 1 teaspoon pure vanilla extract

- 1/2 teaspoon ground cinnamon, optional

Rinse and drain rice.

In medium saucepan, combine water, cinnamon sticks and lemon zest. Bring to a boil over medium-high heat. Add rice and salt; cook until liquid is absorbed. Stir in milk, evaporated milk, sugar and raisins. Bring to boil, reduce heat to medium; cook additional 15 minutes uncovered, stirring occasionally. Stir in vanilla; remove from heat. Sprinkle with ground cinnamon, if desired. Serves 6.

Nutrition facts per serving: 243 calories, 8 grams protein, 0.4 grams fat, 53.3 grams carbohydrates, 139 milligrams sodium, 3 milligrams cholesterol

The Herald-Mail Articles