Ingredients Jump to Instructions ↓

  1. Pumpkin Flan

  2. Yield: 8 servings

  3. 1 1/2 c sugar

  4. 1 c sugar

  5. 1 ts cinnamon

  6. 1/2 ts salt

  7. 1/4 ts nutmeg

  8. 1/4 ts ginger

  9. 6 eggs

  10. 1 c pumpkin

  11. 12 oz evaporated milk

  12. 1 ts vanilla extract

  13. 1/2 c water

  14. To prepare the caramel, combine the sugar and water in a heavy

  15. bottomed saucepan and cook over medium heat without stirring until

  16. 8 to 10 minutes. Remove

  17. from the heat immediately to stop the cooking. Pour equal amounts

  18. of the liquid caramel into a 9" cake or pie pan. Set aside. Preheat

  19. the oven to 350. In the bowl of a standing electric mixer, using

  20. the whisk attachment, combine the sugar, cinnamon, salt, nutmeg

  21. and ginger. Begin mixing at moderate speed and add the eggs. When

  22. the eggs are well mixed, about 1 minute, add the pumpkin. Continue

  23. mixing for 30 seconds until the eggs and pumpkin are incorporated.

  24. With the mixer still running, add teh evaporated milk, vanilla and water; continue blending for an additional 1 minute until you have

  25. a smooth mass. Pour into prepared pan. PLace in a deep-sided roasting

  26. pan and pour in hot tap water to reach halfway up the sides of the

  27. pan. Cover the roasting pan with foil and carefully transfer to

  28. 60 to 75 minutes. The cooked

  29. flan will jiggle slightly when shaken and a paring knife inserted

  30. in the center will come out clean. Remove the pan from the water

  31. and set aside to cool.

  32. Once cooled, refrigerate the flan until well chilled to allow it

  33. to set. To serve, unmold the flan by running the point of a small

  34. paring knife along the inside of the pan. Cover with a chilled

  35. plate and invert. The caramel should spill out to form a sauce for the flan. Garnish with cinnamon-flavored whipped cream if desired.


Send feedback