Pressure-Cooker Pumpkin Flans
This silky, smooth dessert captures the essence and elegance of fall. I came up with the recipe myself, aiming to make something both luscious and light. —Charles Insler, Cincinnati, Ohio
Total TimePrep: 45 min. Cook: 15 min. + chilling
- 1 cup sugar, divided
- 1/4 cups water
- 1-1/2 cups fat-free evaporated milk
- 3 large eggs
- 1 large egg white
- 1/4 teaspoon salt
- 1/4 teaspoon each ground ginger, cinnamon and cloves
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- In a small heavy skillet over medium-low heat, combine 1/3 cup sugar and 1/4 cup water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until amber, about 20 minutes. Quickly pour into 6 ungreased 6-oz. ramekins or custard cups, tilting to coat bottoms of dishes. Let stand for 10 minutes.
- In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg white, salt, spices and remaining 2/3 cup sugar until blended but not foamy. Slowly stir in hot milk. Stir in pumpkin and vanilla. Slowly pour into prepared ramekins.
- Cover each ramekin with foil. Place trivet insert and 1 cup water in pressure cooker. Set ramekins on trivet. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 13 minutes. Quick-release pressure.
- Centers should just be set (mixture will jiggle) and a thermometer inserted in flan should read at least 160°. Carefully remove ramekins. Cool 10 minutes; refrigerate, covered, at least 4 hours. Carefully run a knife around edges of ramekins to loosen; invert each dish onto a rimmed serving dish. If desired, sprinkle with additional cinnamon. Serve immediately.