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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Most flans are so labor intensive, this one is relatively easy. The original recipe I found in an e-book didn't call for the pumpkin and spice, which I added. It said 1 1/2 cans water and that can mean anything but the cup of pumpkin moistened it up nicely! Ingredients:
1 cup sugar |
1 (14 ounce) can sweetened condensed milk |
1 cup pumpkin puree |
3 eggs |
2 teaspoons vanilla |
1 teaspoon pumpkin pie spice |
Directions:
1. Make the caramel sauce by sprinkling the sugar around evenly in a clean frying pan, and cooking it over medium heat until it turns brown.
2. Do not stir until all the sugar has melted and become a brown syrup and pour into a 9 pie pan, thoroughly coating all sides of it.
3. In another bowl, whip the eggs together then all the other custard ingredients. Pour into the pie pan.
4. Fill a 10 pie pan halfway with warm water, and place the filled pie pan inside it.
5. Bake at 350F for 45 minutes or until set.
6. Let cool for 20 minutes, carefully loosen the edges with a butter knife, then invert onto a large serving plate.
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