Pumpkin Flan
This silky, smooth dessert captures the essence and elegance of fall. I came up with the recipe myself, aiming to make something both succulent and light.
Ingredients
For the flan:
- 1 3/4 cups milk
- 1 1/2 teaspoon vanilla
- 1 egg white
- 3 large eggs
- 1/3 cup pumpkin puree
- 7 tablespoon sugar
- 3/4 teaspoon pumpkin spice mix
For the caramel:
- 2 tablespoons water
- 1/4 cup brown sugar for the caramel
Instructions
Make the caramel
First, add the sugar to a pan.
Then, when the sugar melts, swirl the pan occasionally.
When the caramel turns dark golden, add the water and whisk.
Quickly pour the caramel into the ramekins. Shake the ramekins to distribute the caramel evenly.
Set aside to cool. Do not put the caramel in the refrigerator.
Make the blank
First, preheat the oven, 370F / 190C.
Then, in a blender, add all the ingredients except the milk. Or you can whip the ingredients instead.
Heat the milk until boiling. Remove from heat, add a ladle of milk to the egg and pumpkin mixture,
whisk immediately and quickly to avoid cooking the eggs.
Whisk the rest of the milk into the egg and pumpkin mixture.
Pass the custard mixture through a sieve.
Pour the mixture of filtered custard into the ramekins. Cover with aluminum foil.
Place the ramekins in a large baking dish. Fill the pan with boiling water until it covers half the ramekins.
Place the mold on the central oven rack and bake for 55 minutes until the cream is set.
Remove the ramekins from the baking dish and place them on a cooling rack.
Once cool, refrigerate for four hours or overnight.
When ready to serve, pass the tip of a knife along the edges of the blank. Place a serving dish on top of the ramekin and turn inside out.
Happy Cooking Time.
