Recipe: Pumpkin Flan with Caramel Sauce

Pumpkin Flan with Caramel Sauce

Flan is a traditional Mexican (I would say Spanish dessert, common to Latin Countries) custard dessert which has been adopted by all parts of the Southwest. This version is flavored with another favorite North of the Border taste, that of pumpkin.

2 cups sugar
2/3 cup water
3 1/2 cups whole milk
1 vanilla bean
6 eggs
1 teaspoon each ground cinnamon, nutmeg, ginger
1 tablespoon dark rum
1 cup canned pumpkin

Place 1 cup sugar and 2/3 cups water in a heavy saucepan and, over a low heat, stir until the sugar is dissolved. Increase the heat and boil until the mix is light brown. Reduce the heat and simmer until the syrup is an amber color, swirling the pan occasionally to push any crystals back in the syrup. Allow to cool slightly and pour evenly into six warmed custard cups so that this caramel sauce coats them.

Scald the milk and vanilla bean. Remove from heat and allow to cool. Remove the vanilla bean.

Beat the eggs, spices, and rum together until foamy. Whisk in remaining sugar and pumpkin. Gradually add the milk, stirring until the sugar is dissolved.

Pour the mixture into the custard cups. Place the cups in a pan with enough hot water to come half-way up the sides of the cups.

Bake in a 350 degree F oven for 60 to 70 minutes or until a thin knife inserted halfway between the center and the edge of the custard comes out clean.

To serve, run a thin knife around the outside of the cup and invert the custard onto a dish. Let the custard sit at room temperature for 10 minutes to set before serving.

Yield: 6 servings
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