Pumpkin Flan

After making a plain flan, I decided to try a seasonal adaptation.  The pumpkin layers a little bit, but otherwise, this pumpkin flan is simply delicious!  On top of that, it’s a great treat for the fall season.

Pumpkin Flan

PREP TIME: 15 minutes
COOK TIME: 45 minutes
YIELD: Makes 6 Flans

WHAT TO GRAB:
1/3 cup sugar
3 tablespoons water
Butter for greasing
3 large eggs
1 additional egg white
2 cups low-fat milk
1 teaspoon vanilla extract (or 1/2 vanilla pod)
2/3 cup sugar
1/8 Kosher salt
3/4 cup pumpkin puree
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger

HOW YOU DO IT:

1. Preheat the oven to 325 degrees.  Butter six six-ounce ramekins or custard cups.

2. Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan over medium-high heat.  Cook until the sugar dissolves, stirring frequently. Continue cooking, no longer stirring, until the water has just turned golden or very light brown.  You want to be sure not to burn the caramel!

3.  Once golden, immediately pour the mixture into  the six ramekins, tilting each cup quickly until the caramelized sugar coats bottom of cup. Set aside.

4.  Beat the eggs and additional egg white in a medium bowl with a whisk. Stir in the milk, vanilla, 2/3 cup sugar, and the salt.  Stir in the pumpkin, cinnamon, cloves, and ginger.  Strain the mixture into a large, measuring cup.

5.  Divide the mixture evenly among the prepared ramekins or custard cups. Place the cups in a 13 x 9-inch baking pan, and add hot water to pan to a depth of one inch. Bake at 325° for 45 minutes or until a knife inserted in center comes out clean. Remove the cups from a pan. Cover and chill for at least 4 hours.

6.  Loosen the edges of the custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup, and invert onto the plates. Garnish with raspberries, if desired, and serve!