Well, I decided to bake something new instead. I can push the diet thing off for one more week, right?
A friend of mine gave me a entertaining recipe book for my birthday and one of the more interesting desserts was pumpkin flan. I jazzed it up a bit with bourbon sugar crust. It was the perfect thing to get rid of the left over pumpkin and evaporated milk cans in my cupboard. If you have any other interesting recipes to use up other holiday baked good ingredients ... please let me know!
Here's the Pumpkin Flan ...
1 14 ounce can of pumpkin
1 can of evaporated milk
1 3/4 cups of sugar (divided)
2 teaspoons vanilla extract
2 teaspoons of pumpkin pie spice
(**If you don't have pumpkin pie spice, it is 1/2 teaspoon of each of the following: cinnamon, ginger, cloves and nutmeg)
And for my version ... one shot of bourbon. To cook with.
1) Mix together pumpkin, evaporated milk, 1/3 cup of sugar, eggs, vanilla and spices in a deep bowl with an electric mixer until well blended.
3) Over medium heat, place remaining sugar in a saucepan and stir until melted. This process takes awhile, but the sugar will turn a golden brown color and be sticky and VERY hot, so be careful. When the sugar starts to turn color, add the shot of bourbon.
4) Pour the sugar mixture into into a large, shallow baking bowl. You can also use smaller bowls, or ramekins to make individual servings. Next, pour the pumpkin mixture over the sugar.
5) Bake at 300 degrees for 45 minutes. Test the center with a knife or toothpick to make sure it comes out clean. Cool in the refrigerator for 3 hours (or overnight). When ready to serve, run a knife along the edge, then flip bowl upside down on a plate.
And so now I can move on with my diet ... no more pesky baking ingredients teasing me in the cupboard!