Pumpkin Flan
Pumpkin Flan
1 (16 oz) can pumpkin puree
1/2 tsp ground cinnamon
1/4 tsp ground cloves
2/3 cup evaporated milk
2/3 cup sweetened condensed milk
1 tsp vanilla extract
5 large eggs
1/4 cup granulated sugar
1 cup granulated sugar
Mix together pumpkin puree, cinnamon & cloves in a large mixing bowl
Pour in evaporated milk, condensed milk & vanilla extract; mix well
Next stir in the eggs, one at a time, & then the 1/4 cup sugar
Mix until all the ingredients are well blended
Cook the 1 cup sugar in a small heavy saucepan or copper caramelizing pot over medium heat
Stir constantly until the sugar turns a honey color
As the sugar begins to dissolve, stir only occasionally
Once it dissolves, continue cooking without stirring until the caramelized sugar is deep amber in color
The color will change rapidly, so watch the saucepan carefully
Immediately after you remove the caramelized sugar from the burner, pour it into six (6 oz) individual custard cups or an 8-inch souffle dish
Quickly tilt the cups or dish in various directions so that the caramelized sugar coats the bottom & sides
Carefully pour the pumpkin mixture into the custard cups or souffle dish, & then place them in a water bath, any shallow pan large enough to hold the custard cups or souffle dish with room to spare & filled with 1 inch of hot water
Bake the flan on the middle rack in a preheated 350 deg F oven for 40 min for the custard cups & 1 hour & 20 min for the souffle dish, or until a knife inserted comes out clean
Remove the flan from the oven & carefully lift the cups or dish from the water bath
Allow the flan to cool to room temp, & then chill it in the refrigerator for at least 3 hrs
Unmold the flan by first running a non-serrated knife along the inside edge of the cups or dish
Next invert the flan onto individual plates or a serving platter
The caramelized sugar syrup will cascade over the flan
If the flan was made in a souffle dish, cut it into 6 wedges
Garnish each portion with some of the sugar syrup & a biscochito
Serve at once
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