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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from . sugar, whole milk, evaporated milk, eggs, salt, canned solid pack pumpkin, ground cinnamon, ground ginger, ground allspice, ground nutmeg cvt Ingredients:
1 cup sugar |
3/4 cup whole milk (or 1.5 ounce half and half cream plus 4.5 ounces lowfat milk) |
12 ounce evaporated milk |
5 large eggs |
1 cup sugar |
1/4 teaspoon salt |
15 ounce (solid pack) pumpkin |
2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1/4 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 375 degrees F.
2. Heat a 2-quart souffle dish or round ceramic casserole in middle of oven.
3. Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden, about 5 minutes. Quickly and carefully remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and sides. (Leave oven on.) Keep tilting as caramel cools and thickens enough to stay in place.
4. Scald whole milk with evaporated milk in a saucepan and remove from heat. Beat eggs and remaining cup sugar with an electric mixer until smooth and creamy. Beat in salt, pumpkin and spices.
5. Pour custard over caramel in dish and set in a water bath of 1 inch hot water. Put pan in middle of oven and lower temperature to 350 degrees F. Bake until golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours, possibly longer. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
6. To unmold flan, run a thin knife around flan to loosen from sides of dish. Wiggle dish from side to side and, when flan moves freely in dish, invert a large serving platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around it. Cut flan into wedges and serve with caramel spooned over.
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