Pumpkin Flan With Cinnamon Pumpkinseeds

Ingredients

• 1 ¾ cups sugar
• 1 ¾ cups puréed cooked pumpkin (from 1 3/4-pound raw wedge); canned is O.K.
• 4 cups milk
• ¼ cup semolina
• 6 large eggs, lightly beaten
• ½ teaspoon pure vanilla extract
• ¼ teaspoon salt
• Vegetable oil, for brushing
• ¼ cup green pumpkinseeds
• ¼ teaspoon kosher salt
• ¼ teaspoon cinnamon

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    293 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 42 grams sugars; 8 grams protein; 121 milligrams cholesterol; 205 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 servings

Preparation

1. In a small saucepan, combine 3/4 cup sugar with 1/4 cup water. Simmer over medium-high heat, stirring often, until sugar dissolves. Partly cover pan and continue cooking until sugar turns medium amber, about 6 minutes. Immediately pour caramel into a 2 1/2-quart soufflé dish and quickly turn to coat bottom and sides.
2. Heat oven to 350 degrees. In a small saucepan, cook pumpkin over medium-high heat, stirring often, until dryish. In a large saucepan, heat milk with remaining 1 cup sugar until barely simmering. Gradually stir in semolina and cook over medium-low heat, stirring often, until slightly thickened, about 5 minutes. Whisk in pumpkin. Remove pan from heat and let cool slightly. Beat in eggs, vanilla and salt, then pour into soufflé dish.
3. Set soufflé dish in a roasting pan. Pour hot water into pan to reach halfway up side of dish. Bake until a knife inserted in flan comes out clean, about 1 1/4 hours. Transfer dish to a rack and let cool slightly, then cover and refrigerate overnight.
4. Lightly brush a medium skillet with oil. Add pumpkinseeds and toast over medium heat until they begin to pop and brown slightly, about 2 minutes. Remove from heat and stir in kosher salt and cinnamon.
5. Run a knife around flan. Invert a round platter over dish. Holding dish and platter securely together, quickly invert flan onto platter; caramel sauce will spill out. Sprinkle flan with some cinnamon pumpkinseeds just before serving.

2 hours