Creamier, lighter, elegant to serve, no soggy crust …..these are some of the reasons why I prefer Pumkin Flan to pumpkin pie for the holidays. Here is my recipe for a dish that will change your mind about holiday desserts.
Ingredients:
1/3 cup sugar
5 eggs
1 cup pumpkin, canned (not pumkin pie filling)
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
1/3 cup sugar
1 1/2 cups half & half
1/3 cup whole milk
Preheat oven to 325 degrees F. Prepare 9″ round cake pan by placing in larger pan. In separate pan, bring 2 cups water to a boil.
Heat 1/3 cup sugar in a heavy saute pan, stirring until it dissolves and turns a golden brown color. Pour into cake pan, tilting to cover bottom of pan. (This cools quickly so speed is required).
In a medium bowl, add the eggs and sugar, stirring gently. Add pumpkin, seasonings, sugar and dairy products. Mix well.
Pour batter into the caramel coated pan. Add water to outside pan up to 2 inches deep, creating a water bath (or bain marie) for the flan pan.
Bake for 45 minutes at 325 degrees..
Flan is done when a knife inserted into the center comes out clean. Remove from water bath, let cool, run knife around outside edge, put serving plate on top of pan and flip. Shake until flan releases onto the serving plate. Drizzle remaining carmelized sugar on top of the flan.
Serve with whipped cream seasoned with vanilla and nutmeg.
HAPPY HOLIDAYS!