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 quite possible to track the history of transcribed cooking instructions far back into ancient history, in fact as far into history as the Egyptians, and quite possibly further than that. Having said that, in the main part, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe found, according to experts in ancient history is a series of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents detailing recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into starters, main course and afters, a style of dining still practiced today. Additionally, he informs us how the early Romans used a good variety of spices and herbs, including some familiar names like bay, fennel and dill. As our culinary historical trip moves to more modern times we have two recipe books from the fourteenth century ; one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they are not about the spicy food that is popular today, but instead recipes for the types of food on the menus of the nobility of those days. In the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy lands, including spices like rosemary and coriander. These new culinary innovations was responsible for a torrent in cookery books, many of which are kept safe in private collections. When we get to the 1900s, cooking books are in great demand, due to better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Low Fat Pumpkin Flan (Lacto) recipe.
