1 1/3 cup Sugar Ask a question about this ingredient
6 Eggs Ask a question about this ingredient
2 cups Pumpkin puree (I use canned here; fresh is fine, as long as it's very smooth Ask a question about this ingredient
3/4 teaspoons Salt Ask a question about this ingredient
1/2 teaspoon Cinnamon Ask a question about this ingredient
1/2 teaspoon Ground ginger Ask a question about this ingredient
1/4 teaspoon Allspice Ask a question about this ingredient
a pinches Nutmeg Ask a question about this ingredient
2 cups Heavy cream Ask a question about this ingredient
1 teaspoon Vanilla extract Ask a question about this ingredient
2 tablespoons Dark rum (optional) Ask a question about this ingredient
Preheat oven to 350.
Ask a question about this stepIn small heavy pan, combine 2/3-cup sugar with ¼ cup water and bring to boil, washing down any sugar crystals clinging to the sides with a pastry brush dipped in cold water. Stir until the sugar completely dissolves, then continue to cook until it's a deep caramel color.
Ask a question about this stepPour the caramel into a glass loaf pan, tilting until bottom is evenly coated. Set aside to harden.
Ask a question about this stepBeat eggs with remaining 2/3-cup sugar. Beat in pumpkin puree, salt, spices and cream. Stir in the vanilla and rum (if using.) Pour into the pan, on top of the hardened caramel.
Ask a question about this stepPut the pan in a deep baking dish and add enough hot water to reach half way up sides of flan. Bake on the oven’s middle rack for about 1 hour and 15 minutes, or until a small sharp knife inserted in the center comes out clean, but it’s still a tiny bit wobbly.
Ask a question about this stepRemove flan from water bath and cool on a rack to room temp. Cover well and put in fridge for at least 6 hours, or overnight.
Ask a question about this stepTo serve: carefully run a thin knife around edge of pan to separate flan from sides. Invert a serving platter over it (not too shallow – you want to capture that caramel sauce.) Carefully flip both together; the flan should slip out easily. If not, give the pan a couple of good whacks with a wooden spoon (cursing and snarling, ‘don’t even think about it!’ usually helps.) Let the sauce pool over and around it - make sure not a single drop is left behind in the pan.
Ask a question about this stepServe cut in slices, with some sauce spooned over it. If you like, garnish with a spoonful of lightly sweetened whipped cream (plain with a little vanilla, or cinnamon or rum.) If you really want to gild the lily, sprinkle the top with a scant smattering of chopped candied pecans or pumpkin seeds, or brittle.
Ask a question about this stepGreat! And my pleasure. Truth be told, I haven't made this in a couple of years myself, so hopefully it's as good as I recall. Let me know how the butternut squash works - sounds promising. Btw, if possible, it's really better to let the flan chill overnight in the fridge - that way the top layer absorbs a little of the caramel sauce - adds a nice dimension.
Oh my! How wonderful. Definitely going to try this (but with butternut squash, which seems so much more flavorful this year than any Sugar Spice pumpkin I've roasted). Thank you so, so much for posting this recipe!! ;o)
Yum! This sounds truly fabulous & a great twist on both flan and pumpkin pie.
This is great! Thanks for posting. Preparing in a loaf pan is a great idea.
Dan is the founder of Kitchen Options
I love this! I'm glad you posted it.