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Practically Posh: The Smart Girls' Guide to a Glam Life
By Robyn Moreno
“Practically Posh is the budget babe's guide to the good life. Filled with thrifty tips and delivered with style and humor, this do-it-yourself handbook is designed for glam girls on the go who want to live large on their little paychecks.”
Is it possible to heart a book so much it isn’t possible to properly review because one is so busy tracking (stalking) down the author in order to “personally” introduce her to our beloved members? Well, yes, it is. We will be updating our love letter, we meant review shortly.
Robyn’s Pumpkin Flan recipe which we discovered on her blog:
PUMPKIN FLAN
- 11⁄4 cups sugar
- 8 large eggs
- 3 cups milk
- 1 cup canned 100% pure pumpkin
- 2 tsp vanilla extract
- 11⁄2 tsp pumpkin pie spice
- 1⁄4 tsp salt
PREPARATION
1. Place a roasting pan in oven; fill halfway with water. Heat oven to 325°F. Have a 9 x 5 x 3-in. loaf pan ready.
2. Heat 1⁄2 cup sugar in a heavy-bottom 1-qt saucepan over medium heat about 5 minutes, swirling pan occasionally, until sugar melts and turns golden brown. Immediately pour into loaf pan so caramel covers bottom completely. (Caramel hardens but will liquefy when baked.)
3. Whisk eggs in a large bowl until well blended. Whisk in remaining 3⁄4 cup sugar, the milk, pumpkin, vanilla, pumpkin pie spice and salt just until blended. Pour into loaf pan. Carefully set in middle of roasting pan in oven.
4. Bake 1 hr, 10 min, or until a knife inserted near center comes out clean. (Center will jiggle when pan is shaken.) Remove pan to a wire rack; cool completely. Cover and refrigerate at least 8 hours.
5. Up to 2 hours before serving: Run a thin, sharp knife around edge of custard. Place inverted serving plate over pan and, holding plate and pan together, carefully invert. Lift pan, allowing syrup to run onto plate. Cover loosely and refrigerate.
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