There are several pumpkin flan recipes available that are not as time consuming to prepare as this one. Heating the mixture twice to specified temperatures & then straining it didn't seem to enhance the final product above the results achieved with the usual, quicker versions.
Double-Ginger Pumpkin Flans
Comments and Reviews 1-8 of 8
Sally01 Posted: 11/05/08
RWJinAthens Posted: 11/28/08
Yes, was time-consuming, but really delicious -- not super-sweet and the ginger was lovely.
sportrider1618 Posted: 11/29/08
Very time consuming and the directions were not 100% clear. I ended up with five flans, not six and had to make it twice as the first go around was so thick it would not drip thru the sieve. I had to force the mixture thru the sieve the second time. And, the caramel mixture did not carmelize as the recipe indicated. This recipe definitely should have been better tested in the Cooking Light Test Kitchens.
MomBon58 Posted: 01/06/09
Good Flavor, tons of work, you better love flan and making it for someone who appreciates it!
Cyncyn74 Posted: 12/07/10
I tried to make this twice, and each time the milk mixture separated and curdled by the time it reached 130 degrees. I tried using a different size pot and lower heat, but the same thing happened again. A waste of time and ingredients.
evamiller Posted: 02/22/10
This was soooo yummy but I cheated.... forget the sugar caramelizing part and just make the ginger pumpkin mixture. I did not worry at all about the temperature while cooking on the stove top. I just cooked the mixture on low heat and then baked as directed. I left my desserts in their pretty remeki's, chilled them outside in the snow for 2 hours and it tasted heavenly! But its pretty caloric so I may do it again and lighten up on the half and half. I also did not have fresh ginger and added a little extra ground ginger and it was still wonderful. I also served with vanilla ice cream. I will make again the cheaters way!
NobleBrown Posted: 10/30/11
The test kitchens definitely did not try this one. The enzymes in the fresh ginger curdle the milk. I tried it twice, thinking I must have done something wrong. But two batches of curdled milk later (I call it "gingered fresh ricotta"), I tried it using only powdered ginger. Bingo! A lovely custard with no sign of curdling in sight.
destinee15 Posted: 07/12/12
it was really good i like the pumpkin in it thank you for the recipe