Pumpkin Flan Recipe (Halloween Recipes) | Holiday And Entertaining

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Oct

2010

Latin spice with Halloween flair! This Halloween flan recipe is traditional but perfect for any Halloween party table. This dessert combines pumpkin, cinnamon and nutmeg to create unbelievable flavor and texture. A saucy, tasty finale to any late night trick or treat gathering.

6 tablespoons sugar

4 whole eggs, whisked

1 14 ounce can sweetened condensed milk

1/2 cup pumpkin purée (canned will do)

3/4 cup 2% or whole milk

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

For custard:

1. In a bowl, combine eggs, sweetened condensed & whole milk, pumpkin purée, spices and extract. Whisk for about 2 minutes. Set aside.

For caramel:

1. Add sugar to the aluminum flan mold and bring to medium-high heat. Allow all of the sugar to melt down until golden caramel, stirring constantly. Do not allow sugar to burn.

2. When sugar is fully dissolved into caramel, carefully coat the bottom and sides of the flan mold using hand towels to hold the pan.

3. Use a brush if you are not experienced in handling extremely hot caramel.

4. Let sit for two minutes until sugar sets. Pour flan mixture into pan using a medium mesh hand strainer.

Baking the Flan:

1. If you have a traditional 10″ flan pan, cover entirely with aluminum foil. If using a more updated version, cover lid and shut tight with latches.

2. Add two cups of water to a large saucepan and gently place flan pan into the baño de Maria.

3. Bring to boil for 45-60 minutes or until custard is fully cooked, but not too firm. Once the flan is fully cooked, immediately low heat and let simmer for 5 minutes.

4. Remove flan pan from the baño de Maria and discard excess water from saucepan.

Do not remove flan from pan. Refrigerate for 7-9 hours or overnight.

To serve, loosen the sides of the flan all the way around using a butter knife.

Take a large plate, place upside down on top of flan and flip!

Recipe and photo courtesy of Bren Herrera @ flanboyanteats.com. Recipe published 10/27/10 in Latina Magazine. Bren Herrera has a wonderful blog that combines world travel with incredible Latin fusion cooking recipes.

Comments

Eliza Winters

Thanks for the awesome recipe I am so excited to try it! It will go great with the new recipe for hot caramel ( http://www.irenecara.com/entry.htm ) that i found to do my caramel apples. Thanks so much. i hope it turns out as good as yours looks!

Friday 19 August 2011, 06:50

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