Tuesday, December 20, 2011

Pumpkin Flan

I love Flan so when I saw this recipe online I just had to make it. I was glad I had some left over pumpkin puree to make some cookies afterwards! ^_~

If you don't like pumpkin, you can make it without it or add anything else you might like! The only thing I think I did wrong was set the temperature too high in the oven, next time I know to set it lower.

 But besides that this was very yummy and super creamy. The caramel sauce tops it off! 

 Recipe Below!


 Pumpkin Flan


1 1/4 cups granulated sugar, divided
1/4 cup water
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
6 ounces cream cheese, softened
1 cup pumpkin puree
5 eggs
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 teaspoons vanilla extract
Boiling water


Preheat oven to 300 degrees F.

For the Caramel:

Combine 1 cup sugar and water in medium, deep, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved, about 2-3 minutes.  Increase heat to medium-high, and boil, without stirring, until caramel turns a copper brown color, anywhere from about 10-15 minutes.

Using oven mitts, quickly and carefully pour the caramel over bottom and sides of a 10-inch metal pie plate or a flan mold.  That caramel will be screaming hot!

For the custard:

Combine the evaporated milk, sweetened condensed milk, cream cheese, pumpkin puree, 1/4 cup sugar, eggs, cornstarch,  spices and vanilla in a blender. Blend until smooth.

Strain custard mixture through a sieve over the caramel, into the pie plate or mold.  Arrange in a large roasting pan lined with a clean dish towel.

Pour boiling water into the roasting pan until it comes about halfway up the side of your flan vessel.  Bake for 50-60 minutes or until knife inserted near center comes out clean. The center of the flan should still jiggle a little when nudged.  Cool for about 30 minutes.  Chill in the fridge for several hours or overnight.

To unmold, run a sharp knife around the rim of the mold and gently shake to loosen. Invert onto a serving plate.

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