Pumpkin Flan
Pumpkin Flan
Flan de CalabazaThis is a wonderful dessert for a dinner party. Flans and puddings are common Mexican desserts and are made in different flavors. Pumpkin makes a denser flan than the traditional coffee-flavored flan, but it's also rich and delicious. Flans really don't need a garnish, but a dollop of whipped cream on top is nice. Make the flan one day ahead to allow it to set completely.
Ingrediënten
Makes 8 servings
- 1 cup sugar
- 1 14-ounce can sweetened condensed milk
- 1½ cups whole or low-fat milk
- 1 cup canned unsweetened solid-pack pumpkin
- 6 large eggs
- ½ teaspoon salt
- 1 teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ¼ teaspoon ground allspice
- ⅛ teaspoon grated nutmeg
- 2 tablespoons dark rum
- 1 teaspoon pure vanilla extract
Instructies
- Preheat the oven to 200°.
- Warm a 9-inch round × 2-inch deep cake pan in the oven.
- (This makes it easier to coat pan with caramel.
- ) In a heavy medium skillet, melt sugar over medium heat, stirring frequently, until melted and golden brown.
- Quickly pour caramelized sugar syrup into the warm cake pan.
- Using potholders to protect hands, tip the pan around to coat the bottom and about 1 inch up sides with the caramel syrup.
- Set aside.
- Raise oven to 325°.
- In a saucepan, bring 2 cups of water to a boil.
- In a large bowl, combine the remaining ingredients.
- Beat with a mixer on low speed about 1 minute until very smooth.
- Pour the custard into the cake pan.
- Pour the custard into the caramelized pan, set the pan into a larger pan and place them on the middle rack of the oven.
- Carefully pour boiling water into the larger holding pan to a depth of 1 inch.
- Bake the flan 30 to 40 minutes, or until the custard is set, and a thin knife blade inserted into the center comes out clean.
- Cool completely on a rack, then refrigerate, covered with plastic, at least 8 hours or overnight.
- To serve, run a knife between the custard and pan rim.
- (Press the knife against the pan, not the custard.
- ) Invert onto a deep serving plate with a rim to unmold.
- Remove the pan carefully, allowing the syrup to run over the top of the flan.
Notes / Tips / Wine Advice:
Cut into wedges and serve.
