Friday Desserts
Today's dessert post includes a little of this, a little of that, and a lot of yum. Check out the Apple Crisp, the Pumpkin Flan, or any of the other delicious desserts in today's post. Enjoy!
SWISS ROLL ICE CREAM CAKE
This comes from Jessie Sheehan on TheKitchn, a site I absolutely love (along with its sibling site, Apartment Therapy). If you haven't check out either site, I highly recommend both of them.
The recipe begins, "If some of your fondest childhood food memories include packaged snack cakes — Devil Dogs, Yodels, Swiss Rolls, and the like — as well as store-bought ice cream cakes (Baskin-Robbins’ mint chocolate chip cake, I’m looking at you), I guarantee this ice cream-filled Swiss Roll will rock your world." It goes on to describe the various steps of making this decadent yumminess.
Prep Time: 45 minutes to 1 hour; Cook Time: 5 minutes to 7 minutes; Yield: 16 servings
To view this online, go to https://www.thekitchn.com/ice-cream-swiss-roll-cake-recipe-23185963.
Ingredients
For the cake:
5 large eggs
Cooking spray
3 tablespoons very hot tap water
1 tablespoon espresso powder
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 cup cake flour
5 tablespoons Dutch-process cocoa powder, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon kosher salt
3 cups vanilla ice cream
For the magic shell:
1-1/2 cups semisweet chocolate chips (about 9 ounces)
3 tablespoons vegetable, olive, or refined coconut oil, or vegetable shortening
Instructions
Crack 5 large eggs into the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit until room-temperature, about 45 minutes.
Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400°F. Coat a 15x18-inch rimmed baking sheet with cooking spray. Line the bottom of the baking sheet with parchment paper and coat the parchment with cooking spray. Dust with cocoa powder, tapping out any excess. Place 3 tablespoons very hot tap water and 1 tablespoon espresso powder in a small bowl and whisk until combined and smooth.
Beat the eggs with the whisk attachment on medium-high speed until lightened in color and foamy, 2 to 3 minutes. Gradually add in 3/4 cup packed light brown sugar and beat until the eggs have tripled in volume and the batter forms ribbons when the whisk is lifted, 4 to 5 minutes more.
Add the espresso mixture and 2 teaspoons vanilla extract and beat on medium-low speed until combined. Stop the mixer. Sift 1/2 cup cake flour, 5 tablespoons Dutch process cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt into the bowl. Gently fold together by hand with a flexible spatula.
Pour the batter onto the baking sheet and nudge it into the corners with your spatula. Bake until a skewer inserted in the center comes out clean and the cake just begins to pull away from the sides of the pan, 5 to 7 minutes. Meanwhile, place a clean kitchen towel on the counter and sift cocoa powder over it.
Remove the cake from the oven. Immediately sift cocoa powder over the top of the warm cake. Run a butter knife around the edges of the pan to release the cake. Invert the cake onto the cocoa-dusted dish towel and carefully remove the parchment paper. Sift more cocoa powder over the cake. Starting at a short end, gently roll up the cake along with the dish towel. Place the rolled-up cake seam-side down on a wire rack and let cool until room temperature, at least 30 minutes. Meanwhile, remove 3 cups ice cream from the freezer and place on the counter to soften for about 20 minutes before you are ready to assemble the roll.
Carefully unroll the cooled cake. Using an offset spatula or butter knife, spread the ice cream onto the cake in an even layer, leaving a 1/2-inch border. Gently re-roll the cake without the towel. Arrange seam-side down. Tightly wrap the roll in plastic wrap, manipulating the cake a bit once wrapped to tighten up the roll and push together any cracks. Freeze until the ice cream hardens, at least 4 hours or up to 1 week. About 20 minutes before serving, make the magic shell.
Make the magic shell: Place 1-1/2 cups semisweet chocolate chips and 3 tablespoons oil or shortening in a medium microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between each burst, until the chocolate is fully melted, 1 to 1-1/2 minutes total. Let the mixture cool until barely warm, about 20 minutes.
Unwrap the roll and place on a serving platter. Immediately pour the chocolate mixture over it. Let sit for a minute for the shell to harden before slicing crosswise and serving. The ice cream roll is best enjoyed immediately, as the magic shell will crack if frozen and then sliced.
Recipe Notes
Make ahead: The cake can be baked, filled, rolled, and frozen up to 1 week ahead. Apply the magic shell just before serving.
Storage: The chocolate-coated cake will keep tightly wrapped in plastic wrap in the freezer for up to a week. Unwrap and let sit about 20 minutes at room temperature before serving so that the shell softens and does not crack when you slice it.
EASY NO-BAKE PINEAPPLE CHEESECAKE
This is from Diana Rattray on The Spruce Eats. She wrote, "This easy pineapple cheesecake is prepared in a graham cracker crust in a springform pan. Even the crust is no-bake, which is perfect for hot summer days when you want to avoid the oven.
"The luscious pineapple cheesecake is a mixture of cream cheese, crushed pineapple, and whipped topping, and it is super easy to mix and chill in the graham cracker crust. Take this cheesecake to a cookout or potluck or make it for a weekend dessert. It will be an instant hit!"
Prep Time: 12 minutes; Cook Time: 0 minutes; Chill Time: 2 hours; Total Time: 2 hours 12 minutes; Makes 8 servings; Yield: 1 cheese cake
To view this yumminess online, go to https://www.thespruceeats.com/easy-no-bake-pineapple-cheesecake-3052567.
Ingredients
1/2 cup graham cracker crumbs
2 teaspoons granulated sugar
2 tablespoons melted butter
1 (8-ounce) package cream cheese, softened
1/2 cup confectioners' sugar, sifted
1 (20-ounce) can crushed pineapple, well-drained
16 ounces whipped topping
Directions
Gather the ingredients.
In a medium bowl, mix the graham cracker crumbs with the granulated sugar and melted butter.
Reserve 2 tablespoons of the crumbs in a small bowl and set aside. Press the remaining crumbs into the bottom of an 8- to 9-inch springform pan. Put the crust in the refrigerator to chill while you make the filling.
In a large bowl with an electric mixer, beat the cream cheese with the confectioners' sugar until fluffy.
Add the crushed pineapple and blend well.
Fold the whipped topping into the pineapple mixture.
Spread the filling over the chilled crust and sprinkle with the reserved graham cracker crumbs.
Cover with plastic wrap and chill thoroughly—at least 2 to 3 hours—before serving.
Slice, serve, and enjoy!
Tips
If you prefer a baked graham cracker crust, bake the crust in a preheated 350 F/180 C/Gas 4 oven for about 8 to 10 minutes. Chill before filling.
Add 1 to 2 tablespoons of finely chopped pecans to the graham cracker bottom crust mixture.
Double the crust ingredients for a thicker bottom crust.
Make sure the canned pineapple is well-drained or your filling will be thinner.
You can use fresh pineapple in place of the canned pineapple if you'd like—a 20-ounce can is equal to 10 cored slices.
If the cheesecake is still very soft after being in the fridge for 2 to 3 hours, keep chilling it until set.
RHUBARB CRISP
This is from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, "When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it’s made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring’s first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake — it is nearly effortless and as good or better than a pie."
Yield: 6 to 8 servings; Time: 1 hour.
This was featured in "Rhubarb Crisp That Stands Up to Pie" and can be viewe online here.
Ingredients
6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2-1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
Pinch salt
1/2 cup rolled oats
1/2 cup pecans
Preparation
Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
MANGO-LIME SORBET
This was in the March 2011 issue of Vegetarian Times (page 53), and begins, "This silky-smooth sorbet was inspired by the lush flavors of Thailand. Thanks to the convenience of frozen mango chunks, it can be an everyday treat."
Makes 6 servings
To view this, go to https://www.vegetariantimes.com/recipes/mango-lime-sorbet/.
Ingredients
4 cups frozen mango chunks
1/2 cup agave nectar
1/4 cup fresh lime juice
Preparation
Thaw mango chunks 15 minutes. Place in blender or food processor, and purée with agave nectar and lime juice. Transfer to shallow glass or metal bowl, and place in freezer. Freeze 30 minutes. Stir purée every 15 minutes until ready to serve.
APPLE CRISP
This comes from the infamous long-since-forgotten emailing list.
Ingredients
4 large apples
1/2 cup brown sugar
1 cup flour
3/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. salt
2 Tbs. melted butter
1 egg
1/2 cup water
Directions
Preheat oven to 375 degrees. Peel, core & slice the apples. Put apples in a bowl & mix in 1/2 cup brown sugar. In a separate bowl, using a fork, mix together 1 cup flour, 3/4 cup sugar, 1 teaspoon cinnamon, & 1/4 teaspoon salt. In another bowl, beat together 1 egg, 2 tablespoons melted butter & 1/2 cup water. Add them to the dry ingredients. This is the topping. Put apples in baking dish & pour topping over them. Bake for 30 - 40 minutes. When done, apples should be soft & topping golden and crisp. Remove from oven & let cool.
PUMPKIN FLAN
Recipe Yield: Yield: 8 servings. Serving size: 1 flan.
Source: Cheryl Forberg, R.D.
View this online at https://diabeticgourmet.com/diabetic-recipes/pumpkin-flan.
Ingredients
canola oil cooking spray
3 eggs, omega-3-enriched if available
1-1/4 cup pumpkin puree
1/2 cup maple syrup
2 Tbsp canola oil
1-1/2 tsp pure vanilla extract
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1-1/2 cups low-fat milk, heated until very hot
Boiling water, about 1 quart
ground nutmeg (garnish)
Directions
Preheat oven to 350F. Adjust oven rack to center position. Coat eight 6-ounce custard cups or ramekins with canola oil cooking spray and set them in 13 X 9-inch baking pan.
In large bowl, beat eggs slightly; add pumpkin puree, maple syrup, canola oil, vanilla, spices and salt. Beat with mixer until blended thoroughly. Mix in hot milk until blended. There will be about 4 cups of liquid. Pour 1/2 cup flan mixture into each prepared ramekin.
Carefully pour boiling water into baking pan around ramekins. Water should come up to level of custard inside ramekins.
Bake 40 to 45 minutes or until set around the edges but still a little loose in center. When center of flan is just set, it will jiggle a little when shaken. Remove from oven and immediately remove ramekins from water bath; cool on wire rack until room temperature. Cover with plastic wrap and refrigerate.
Serve cold and garnish with ground nutmeg. This dessert can be made up to 3 days in advance. Keep refrigerated until serving.
Notes:
Nothing signals the holiday season more than pumpkin and this flan allows you to showcase it in a new, delicious way.
Nutritional Information Per Serving: Calories: 190; Fat: 7 g; Saturated Fat: 1.5 g; Fiber: 2 g; Sodium: 220 mg; Cholesterol: 110 mg; Protein: 6 g; Carbohydrates: 24 g
SWISS ROLL ICE CREAM CAKE
This comes from Jessie Sheehan on TheKitchn, a site I absolutely love (along with its sibling site, Apartment Therapy). If you haven't check out either site, I highly recommend both of them.
The recipe begins, "If some of your fondest childhood food memories include packaged snack cakes — Devil Dogs, Yodels, Swiss Rolls, and the like — as well as store-bought ice cream cakes (Baskin-Robbins’ mint chocolate chip cake, I’m looking at you), I guarantee this ice cream-filled Swiss Roll will rock your world." It goes on to describe the various steps of making this decadent yumminess.
Prep Time: 45 minutes to 1 hour; Cook Time: 5 minutes to 7 minutes; Yield: 16 servings
To view this online, go to https://www.thekitchn.com/ice-cream-swiss-roll-cake-recipe-23185963.
Ingredients
For the cake:
5 large eggs
Cooking spray
3 tablespoons very hot tap water
1 tablespoon espresso powder
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 cup cake flour
5 tablespoons Dutch-process cocoa powder, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon kosher salt
3 cups vanilla ice cream
For the magic shell:
1-1/2 cups semisweet chocolate chips (about 9 ounces)
3 tablespoons vegetable, olive, or refined coconut oil, or vegetable shortening
Instructions
Crack 5 large eggs into the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit until room-temperature, about 45 minutes.
Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400°F. Coat a 15x18-inch rimmed baking sheet with cooking spray. Line the bottom of the baking sheet with parchment paper and coat the parchment with cooking spray. Dust with cocoa powder, tapping out any excess. Place 3 tablespoons very hot tap water and 1 tablespoon espresso powder in a small bowl and whisk until combined and smooth.
Beat the eggs with the whisk attachment on medium-high speed until lightened in color and foamy, 2 to 3 minutes. Gradually add in 3/4 cup packed light brown sugar and beat until the eggs have tripled in volume and the batter forms ribbons when the whisk is lifted, 4 to 5 minutes more.
Add the espresso mixture and 2 teaspoons vanilla extract and beat on medium-low speed until combined. Stop the mixer. Sift 1/2 cup cake flour, 5 tablespoons Dutch process cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt into the bowl. Gently fold together by hand with a flexible spatula.
Pour the batter onto the baking sheet and nudge it into the corners with your spatula. Bake until a skewer inserted in the center comes out clean and the cake just begins to pull away from the sides of the pan, 5 to 7 minutes. Meanwhile, place a clean kitchen towel on the counter and sift cocoa powder over it.
Remove the cake from the oven. Immediately sift cocoa powder over the top of the warm cake. Run a butter knife around the edges of the pan to release the cake. Invert the cake onto the cocoa-dusted dish towel and carefully remove the parchment paper. Sift more cocoa powder over the cake. Starting at a short end, gently roll up the cake along with the dish towel. Place the rolled-up cake seam-side down on a wire rack and let cool until room temperature, at least 30 minutes. Meanwhile, remove 3 cups ice cream from the freezer and place on the counter to soften for about 20 minutes before you are ready to assemble the roll.
Carefully unroll the cooled cake. Using an offset spatula or butter knife, spread the ice cream onto the cake in an even layer, leaving a 1/2-inch border. Gently re-roll the cake without the towel. Arrange seam-side down. Tightly wrap the roll in plastic wrap, manipulating the cake a bit once wrapped to tighten up the roll and push together any cracks. Freeze until the ice cream hardens, at least 4 hours or up to 1 week. About 20 minutes before serving, make the magic shell.
Make the magic shell: Place 1-1/2 cups semisweet chocolate chips and 3 tablespoons oil or shortening in a medium microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between each burst, until the chocolate is fully melted, 1 to 1-1/2 minutes total. Let the mixture cool until barely warm, about 20 minutes.
Unwrap the roll and place on a serving platter. Immediately pour the chocolate mixture over it. Let sit for a minute for the shell to harden before slicing crosswise and serving. The ice cream roll is best enjoyed immediately, as the magic shell will crack if frozen and then sliced.
Recipe Notes
Make ahead: The cake can be baked, filled, rolled, and frozen up to 1 week ahead. Apply the magic shell just before serving.
Storage: The chocolate-coated cake will keep tightly wrapped in plastic wrap in the freezer for up to a week. Unwrap and let sit about 20 minutes at room temperature before serving so that the shell softens and does not crack when you slice it.
EASY NO-BAKE PINEAPPLE CHEESECAKE
This is from Diana Rattray on The Spruce Eats. She wrote, "This easy pineapple cheesecake is prepared in a graham cracker crust in a springform pan. Even the crust is no-bake, which is perfect for hot summer days when you want to avoid the oven.
"The luscious pineapple cheesecake is a mixture of cream cheese, crushed pineapple, and whipped topping, and it is super easy to mix and chill in the graham cracker crust. Take this cheesecake to a cookout or potluck or make it for a weekend dessert. It will be an instant hit!"
Prep Time: 12 minutes; Cook Time: 0 minutes; Chill Time: 2 hours; Total Time: 2 hours 12 minutes; Makes 8 servings; Yield: 1 cheese cake
To view this yumminess online, go to https://www.thespruceeats.com/easy-no-bake-pineapple-cheesecake-3052567.
Ingredients
1/2 cup graham cracker crumbs
2 teaspoons granulated sugar
2 tablespoons melted butter
1 (8-ounce) package cream cheese, softened
1/2 cup confectioners' sugar, sifted
1 (20-ounce) can crushed pineapple, well-drained
16 ounces whipped topping
Directions
Gather the ingredients.
In a medium bowl, mix the graham cracker crumbs with the granulated sugar and melted butter.
Reserve 2 tablespoons of the crumbs in a small bowl and set aside. Press the remaining crumbs into the bottom of an 8- to 9-inch springform pan. Put the crust in the refrigerator to chill while you make the filling.
In a large bowl with an electric mixer, beat the cream cheese with the confectioners' sugar until fluffy.
Add the crushed pineapple and blend well.
Fold the whipped topping into the pineapple mixture.
Spread the filling over the chilled crust and sprinkle with the reserved graham cracker crumbs.
Cover with plastic wrap and chill thoroughly—at least 2 to 3 hours—before serving.
Slice, serve, and enjoy!
Tips
If you prefer a baked graham cracker crust, bake the crust in a preheated 350 F/180 C/Gas 4 oven for about 8 to 10 minutes. Chill before filling.
Add 1 to 2 tablespoons of finely chopped pecans to the graham cracker bottom crust mixture.
Double the crust ingredients for a thicker bottom crust.
Make sure the canned pineapple is well-drained or your filling will be thinner.
You can use fresh pineapple in place of the canned pineapple if you'd like—a 20-ounce can is equal to 10 cored slices.
If the cheesecake is still very soft after being in the fridge for 2 to 3 hours, keep chilling it until set.
RHUBARB CRISP
This is from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, "When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it’s made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring’s first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake — it is nearly effortless and as good or better than a pie."
Yield: 6 to 8 servings; Time: 1 hour.
This was featured in "Rhubarb Crisp That Stands Up to Pie" and can be viewe online here.
Ingredients
6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2-1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
Pinch salt
1/2 cup rolled oats
1/2 cup pecans
Preparation
Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
MANGO-LIME SORBET
This was in the March 2011 issue of Vegetarian Times (page 53), and begins, "This silky-smooth sorbet was inspired by the lush flavors of Thailand. Thanks to the convenience of frozen mango chunks, it can be an everyday treat."
Makes 6 servings
To view this, go to https://www.vegetariantimes.com/recipes/mango-lime-sorbet/.
Ingredients
4 cups frozen mango chunks
1/2 cup agave nectar
1/4 cup fresh lime juice
Preparation
Thaw mango chunks 15 minutes. Place in blender or food processor, and purée with agave nectar and lime juice. Transfer to shallow glass or metal bowl, and place in freezer. Freeze 30 minutes. Stir purée every 15 minutes until ready to serve.
APPLE CRISP
This comes from the infamous long-since-forgotten emailing list.
Ingredients
4 large apples
1/2 cup brown sugar
1 cup flour
3/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. salt
2 Tbs. melted butter
1 egg
1/2 cup water
Directions
Preheat oven to 375 degrees. Peel, core & slice the apples. Put apples in a bowl & mix in 1/2 cup brown sugar. In a separate bowl, using a fork, mix together 1 cup flour, 3/4 cup sugar, 1 teaspoon cinnamon, & 1/4 teaspoon salt. In another bowl, beat together 1 egg, 2 tablespoons melted butter & 1/2 cup water. Add them to the dry ingredients. This is the topping. Put apples in baking dish & pour topping over them. Bake for 30 - 40 minutes. When done, apples should be soft & topping golden and crisp. Remove from oven & let cool.
PUMPKIN FLAN
Recipe Yield: Yield: 8 servings. Serving size: 1 flan.
Source: Cheryl Forberg, R.D.
View this online at https://diabeticgourmet.com/diabetic-recipes/pumpkin-flan.
Ingredients
canola oil cooking spray
3 eggs, omega-3-enriched if available
1-1/4 cup pumpkin puree
1/2 cup maple syrup
2 Tbsp canola oil
1-1/2 tsp pure vanilla extract
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1-1/2 cups low-fat milk, heated until very hot
Boiling water, about 1 quart
ground nutmeg (garnish)
Directions
Preheat oven to 350F. Adjust oven rack to center position. Coat eight 6-ounce custard cups or ramekins with canola oil cooking spray and set them in 13 X 9-inch baking pan.
In large bowl, beat eggs slightly; add pumpkin puree, maple syrup, canola oil, vanilla, spices and salt. Beat with mixer until blended thoroughly. Mix in hot milk until blended. There will be about 4 cups of liquid. Pour 1/2 cup flan mixture into each prepared ramekin.
Carefully pour boiling water into baking pan around ramekins. Water should come up to level of custard inside ramekins.
Bake 40 to 45 minutes or until set around the edges but still a little loose in center. When center of flan is just set, it will jiggle a little when shaken. Remove from oven and immediately remove ramekins from water bath; cool on wire rack until room temperature. Cover with plastic wrap and refrigerate.
Serve cold and garnish with ground nutmeg. This dessert can be made up to 3 days in advance. Keep refrigerated until serving.
Notes:
Nothing signals the holiday season more than pumpkin and this flan allows you to showcase it in a new, delicious way.
Nutritional Information Per Serving: Calories: 190; Fat: 7 g; Saturated Fat: 1.5 g; Fiber: 2 g; Sodium: 220 mg; Cholesterol: 110 mg; Protein: 6 g; Carbohydrates: 24 g
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