Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Pumpkin
Save Recipe Print
Total:
2 hr 1 min
Prep:
30 min
Inactive:
1 min
Cook:
1 hr 30 min
Yield:
8 to 12 servings

Ingredients

For meringue:

Directions

Preheat oven to 350 degrees F.

In a dry heavy saucepan, cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Pour caramel into a 13 by 9 by 2-inch glass baking dish and tilt dish to coat bottom. Cool caramel.

Melt butter and cool. In a large bowl, whisk together flour and water until smooth and whisk in butter and remaining flan ingredients until smooth. Pour custard into baking dish and put dish in a larger baking pan. Add enough water to pan to reach halfway up side of dish and bake custard in middle of oven 1 hour, or until set. Remove dish from pan and keep temperature at 350 degrees F. Make the meringue: In a bowl, with an electric mixer beat whites until they just hold soft peaks. Gradually beat in sugar and beat meringue until it holds stiff, glossy peaks.

Spread meringue evenly over custard and bake in middle of oven (not in a water bath) until golden, about 5 minutes. Cool dessert on a rack. Chill dessert until cold, about 4 hours, and up to 1 day. Cut dessert into squares.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Pumpkin Flans

Recipe courtesy of Michele Urvater

Pumpkin Flan

Recipe courtesy of Ellie Krieger

Pumpkin Flan with Pumpkin Seed Praline

Recipe courtesy of Gourmet Magazine

Flan de Calabaza (Pumpkin)

Recipe courtesy of Erik Trinidad

Pumpkin Flan with Maple Caramel

Recipe courtesy of Ina Garten

Pumpkin Flan in a Pastry Shell

Recipe courtesy of Martha Stewart

Browse Reviews By Keyword

          Latest Stories