Pumpkin Flan

I had my reservations about this dessert, but it’s low fat and Patricia Wells has never let me down. I can’t believe I have not made this before it is quick, easy and wonderfully sinful tasting!

3 c pumpkin puree
3/4 c 1% fat milk
1/3 c honey
1/3 c flour
Grated zest of1lemon
1/ 4 tsp salt
1/2 tsp vanilla
3 large eggs, lightly beaten

Grated zest of 1 lemon
1/ 3 c lemon juice
3 TBSP honey

Preheat the oven to 425 degrees F. Spray a 9 inch spring form pan.

In a food processor or a blender, combine the pumpkin puree, milk, honey, flour, lemon zest, salt, vanilla, and eggs. Process to blend.

Pour the mixture into the prepared pan. Place the pan in the center of the oven and bake until golden and firm, and a toothpick inserted into the center of the flan comes out clean, 35 to 45 minutes.

Remove to a rack to cool. After 10 minutes, run a knife along the side of the pan. Release and remove the side of the springform pan, leaving the flan on the pan base.

While the flan cools, prepare the topping: Combine the lemon zest, honey, and lemon juice in a small saucepan and simmer over low heat until the honey is dissolved, 2 to 3 minutes.

Cut it into 12 thin wedges and top with the warm lemon sauce.

Serves 12.


Shaved Fennel and Parsley with parmesan Cheese

3 TBSP lemon juice
4 fennel bulbs, sliced thin
1/2 c parsley, chopped
2 oz shaved parmigiano

Fill an air tight container with cold water add lemon juice. Add fennel, cover and refrigerate until ready to use.

Drain fennel, toss with just enough olive oil to coat. Toss with parsley and salt. Top with shaved cheese.

Serves 4.