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Pumpkin Flan

Source of Recipe

From "Mad Hungry: Feeding Men and Boys" by Lucinda Quinn


Recipe Introduction

"If pumpkin pie married caramel custard, their offspring would look like this pumpkin flan, which combines the best of both. It's a gorgeous and dramatic dessert that belies the ease with which it is made. Serve in the fall or winter when a special meal calls for an impressive ending that the guys will notice and appreciate."

List of Ingredients

â—¦ ½ cup granulated sugar
â—¦ ¾ cup light brown sugar
â—¦ ½ teaspoon ground cinnamon
â—¦ ½ teaspoon ground ginger
â—¦ ¼ teaspoon ground nutmeg
â—¦ ¼ teaspoon coarse salt
â—¦ 1 cup cooked pumpkin purée
â—¦ 1 ½ cups half-and-half or cream
â—¦ 5 large eggs, beaten
â—¦ 1 teaspoon pure vanilla extract
â—¦ ½ cup heavy cream, whipped


Recipe

Preheat the oven to 350° F.
Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel-colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.

In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Stir in the pumpkin purée. In a medium bowl, whisk together the half-and-half, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin purée.

Set the pan in a large roasting pan and pour the custard over the caramel in the plate. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.

Serves 8



• Pumpkin:
Canned pumpkin, which is available all year round, works perfectly well in this recipe. But, during the fall, when pumpkins are widely available, consider making homemade purée. Look for sugar pumpkins at the farmers' market. Or use your Halloween pumpkin after it's done its job.

Cut the pumpkin into pieces. Scrape out the seeds, place the pieces in a roasting pan, and cover with ¼ inch water. Cover with foil and cook at 375° F for 1 hour. Peel off the skin, remove any remaining seeds, and purée the flesh in a food processor or blender.