Ingredients Jump to Instructions ↓

  1. cup Granulated sugar

  2. 1 can (12-oz) evaporated milk

  3. 2 3-inch cinnamon sticks

  4. 1 cup Canned pumpkin

  5. 3 Large eggs

  6. 1/4 cup Firmly packed light-brown sugar

  7. 2 teaspoons Vanilla extract

  8. 1/4 teaspoon Salt

Instructions Jump to Ingredients ↑

  1. Heat oven to 350'F. Lightly oil a fluted 8- by 2-inch metal mold or flan dish. In heavy, large skillet, melt granulated sugar over low heat without stirring until golden brown. Do not stir sugar as it melts; in- stead swirl the skillet from time to time to facilitate even melting. Pour melted sugar, or caramel, into oiled mold, tilting quickly to coat bottom; set aside.

  2. In same skillet, heat undiluted milk and cinnamon sticks over medium-low heat until bubbles appear around side of skillet, stirring occasionally. Remove from heat and discard cinnamon sticks.

  3. In medium-size bowl, with wire whisk, combine pumpkin, eggs, brown sugar, vanilla, and salt until smooth. Beat in heated milk until well mixed. Pour into mold. Place mold in a 13- by 9-inch baking pan and add enough hot water to come halfway up the mold.

  4. Bake flan 65 to 75 minutes or until a knife inserted into center comes out clean. Remove from hot water and cool on wire rack to room temperature. Refrigerate flan until ready to serve-at least 3 hours.

  5. To serve, loosen flan around the edge with a small spatula and place inverted rimmed plate on top. Holding plate and flan mold, invert to unmold flan. Country Living/Nov/93 Scanned & fixed by DP & GG


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