1/2 cup sugar
1/8 tsp cloves
1/8 tsp ginger
1 tsp cinnamon
12 oz evaporated skim milk
1 jumbo egg
5 jumbo egg whites
1/4 cup brown sugar twin
1 1/2 cup pumpkin -- cooked & mashed
Directions
Preheat to 300. Place sugar in sm saucepan & cook over med-low heat,
stirring constantly. After 5 min, sugar will begin to carmelize,
turning golden & liquid. Stir constantly till all sugar is melted &
golden. Quickly pour sugar into 9" round cake or pie pan, tipping pan
till sugar coats entire bottom. Sugar hardens in 20 sec, but remains
very hot. Do Not Touch. In med bowl, mix cloves, ginger & cinnamon.
Add evap milk, egg, egg whites & brn sugar substitute & mix with
electric mixer on slow till sugar sub dissolves. Add pumpkin, beating
at low speed till smooth. Pour pumpkin mix into pan with carmelized
sugar. Place pan in larger, shallow pan. Fill larger pan with hot
water to depth of 1". Place in preheated oven & bake till knife
inseted near center comes out clean, 1 hr. Remove pan from oven &
water, let cool. Cover & chill at least 3 hrs. To serve, loosed edges
with spatula. Place larger serivng dish on top of pan. Quickly
invert flan onto plate. Any sauce remaining on bottom of pan should
be pour on toop. 10 small servings, 8 medium. Posted on Prodigy by
Kim Clegg. From: NYPR38A Lori Evans
1.80á
Servings: 8 servings
Low-Fat Pumpkin Flan (Lacto) Recipe brought to you by Recipe Ideas
Categories: Pumpkin; Squash; Vegetable
The History of Recipes
It is possible to track the history of written recipes far back into history, in truth as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that maybe, sadly, these ancient records were just basic hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the roman empire 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into starters, main meal and desserts, something that is very familiar to us today. This early Roman chef recounts how the Roman chefs were skilled in the use of many different aromatic flavors, including a few you will know such as basil, fennel and asafoetida. Over the following few hundred years, the powerful families of Europe strove to offer the most extravagent banquests, and as a result the best cooks and their collection of recipes became highly prized. However, it was during the 19th century that cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, recipe publications were greatly in demand as a result of increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this Low Fat Pumpkin Flan (Lacto) recipe.
