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A low fat holiday dessert option.
材料
做法
- To make caramel, in a small heavy saucepan melt 3/4 cup of sugar over low heat, stirring constantly. After it melts, increase to heat to medium and cook, without stirring, until it turns dark gold. Be careful not to burn.
- Remove from heat and add water (it may hiss at you.) Return to low heat and stir until liquid. Carefully pour into small pie or cake pan, tilting until the bottom and part of the sides are coated. Put aside.
- Pre-heat oven to 325 °F (160 °C). Whisk 1/3 cup sugar and eggs until smooth. Mix in puree, cinnamon and vanilla. Stir in milk.
- Put the caramel-coated pan into a larger pan. Pour cold water into the larger pan so that the water comes to about halfway up the sides of the smaller pan.
- Pour the pumpkin mixture into the caramel-coated pan. Place in pre-heated oven.
- Bake for an hour, until a knife inserted a little bit away from the edge of the pan comes out clean.
- Remove carefully from oven, place in sink for best control. Drain the water. Remove custard pan from the larger pan and place on rack to cool. Refrigerate after cooling until ready to serve.
- To serve, place a larger plate or platter over the pan and invert. Cut into eight pieces.
36个用户收藏这个菜谱。
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评论
Good recipe. I like baked custards and pumpkin; I'll definitely make this one again.
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一道美味又容易做的麵食。
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经典土豆泥配方的独特之处。
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营养总结:
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Pumpkin Flan的每一食用份量含有170卡路里
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热量分解: 14% 脂肪, 75% 碳水物, 12% 蛋白质. |
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营养成分
食用量
每份
能源
709 千焦
170 千卡
蛋白质
5.04克
脂肪
2.62克
饱和脂肪
0.875克
多不饱和脂肪
0.35克
单不饱和脂肪
0.987克
胆固醇
107毫克
碳水化合物
32.24克
糖
30.59克
纤维
1克
钠
56毫克
钾
171毫克
热量分解:
碳水化合物 (74%)
脂肪 (14%)
蛋白质 (12%)
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