Pumpkin Flan

Prep Time: 0 Minutes

Cook Time: 70 Minutes

Ready In: 70 Minutes

Servings: 8

This is a great recipe that I purchased from an estate sale several years ago. It is tried and true and oh so good. Enjoy

Ingredients:

3/4 cup granulated sugar

1/3 cup water

2 cups half-and-half

1 cup heavy cream

1 whole large egg

5 large egg yolks

1/2 cup granulated sugar

3/4 cup canned pumpkin puree

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 325 then fill a shallow roasting pan with 2” water and place in oven to heat.
2. Have an ovenproof porcelain baking dish such as a round quiche dish with 2” sides ready.
3. Set a pan of cold water to side of stove.
4. In heavy skillet combine sugar and water and cook over medium high heat stirring constantly.
5. Mixture will turn brown and do not leave unattended.
6. Remove pan from heat and slowly immerse bottom in cold water.
7. Slowly pour caramel into dish tilting so caramel covers bottom of pan then set aside to cool.
8. Scald half-and-half and cream.
9. In a bowl with electric mixer or immersion blender beat eggs and sugar.
10. Add pumpkin and spices then continue beating and drizzle in warm cream and vanilla.
11. Pour custard through a mesh strainer or a cheesecloth lined colander into baking dish.
12. Carefully set dish into hot water bath.
13. Add more water so water reaches just under halfway up baking dish if necessary.
14. Bake 70 minutes then remove from water bath and cool on rack 30 minutes.
15. To unmold run knife around edges of baking dish.
16. Place a rimmed serving plate a bit larger than baking dish over top of flan and invert.

By RecipeOfHealth.com