Monday, November 24, 2014

Pumpkin Flan

Saw this on TV last week.  It sounded so good and perfect for this time of year.  My ingredients are slightly different, mostly because I didn't use fat free milks.
While I have never made Flan before and my attempts at custard on the stove leave little to be desired, this is baked, so I decided to give it a try.  I'm pleased with the outcome :-)

Pumpkin Flan

1 cup sugar
4 eggs
1 can evaporated milk
1 can sweetened condensed milk
1/2 can pure pumpkin
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh grated nutmeg

Caramelize*sugar in medium sauce pan and pour into Flan pan, I used a glass deep dish pie pan. Place pan inside a larger pan and fill that pan with water to about 1/4 inch. 

Mix the rest of the ingredients in a blender.  Pour over caramelized sugar and bake at 325 for 1 hour.

Cool completely. Loosen flan from sides of pan, place a plate on top and flip over, flan will easily fall on plate.  Cut into slices and enjoy! 

*I heated 1 cup sugar over medium heat until sugar was melted and a nice copper color, stirring occasionally with a wooden spoon... About 4 minutes.

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