Pumpkin Flan

Thanksgiving is full of blessings and memories. Here is a wonderful recipe for dessert: Pumkin Spiced Flan. I hope that you make it part of your holiday trimmings.
Ingredients:
  • 2/3 cup white granulated sugar
  • 1 cup heavy whipping cream
  • 1 can condense milk (14 ounces)
  • 6 oz evaporated milk
  • 1 can of canned pumpkin puree (15 ounces)
  • 5 eggs
  • 3/4 tsp salt
  • 1/4 tsp ground allspice
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 1/2 tbsp bourbon
  1. Preheat oven to 350 F.
  2. In a 9 inch round metallic baking dish, heat 1 cup of sugar at medium-high heat until it begins to melt. Stir constantly with a wooden spoon to prevent burning, until golden brown. Using oven mitts, remove baking dish from heat and swirl to ensure that the sugar coats the bottom and sides of the dish.
  3. Place on a wire rack to allow the caramelized sugar to harden.

  4. Pumpkin Spiced Flan:
  5. In a blender, combine the rest of the ingredients until smooth.
  6. Pour contents of the blender into the caramelized baking dish.
  7. Cover tightly with foil and place inside a roastin pan. Place in the oven. Carefully add hot water to the roasting pan , until it reaches about half way up the sides of the flan baking dish. This is refered as a water bath, (bano de Maria, Bain-Maire).
  8. Bake for 1 hour and 15 minutes. Remove foil and test for doneness by insering a knife in the middle of the flan. You know your flan is ready when the knife comes out clean. If needed, add hot water to the baking pan, place a piece of foil lighty over the flan and cook for an additional 15 minutes.
  9. Carefully remove the baking pan from the oven and place the baking dish on a wire rack to cool to room temperature.
  10. Place in the refrigerator for 5 hour or longer. I prefer to leave it overnight.
  11. To remove flan from the baking dish, run a knife along the edges to loosen it. Place a serving plate over the baking dish and flip over. With a wooden spoon, scrape as much caramel from the baking dish to the serving plate.
  12. Enjoy and share!