Gourmet Chef Recipes:
Main Ingredient:  Bean and Legumes  Beef  Berries  Bread and Stuffing  Cheese, Egg and Dairy  Chicken  Chocolate  Fish  Fruit  Lamb  Pasta  Pork  Potato  Rice and Grains  Shellfish  Turkey  Vegetable
Cuisines:  Asian  Cajun & Creole  Caribbean  Chinese  French  German  Greek  Indian  International  Italian  Japanese  Mexican  Pacific Rim  Spanish
Holidays and Events:  Brunch  Christmas  Cinco de Mayo  Cocktail Party  Comfort Food  Easter  4th of July  Halloween  Hanukkah  Labor Day  Memorial Day  New Years  Passover  St. Patrick's Day  Thanksgiving
Dish:  Appetizer  Condiment  Dessert  Marinade  Salad  Sandwich  Sauce  Soup  Vegetarian
 
  Home > Halloween Recipes > Pumpkin Flan
 


Pumpkin Flan

  
   
   
   
Ingredients -  
   

1/4 cup and 2 tablespoons Sugar
1 (14 ounce) can sweetened Condensed Milk
1/2 (16 ounce) can Pumpkin
1/2 cup Half and Half
2 Eggs
2 Egg yolks
1/2 teaspoon Brandy Flavoring
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Ginger
1/4 teaspoon Ground Nutmeg
Pecan Halves, toasted

  
   
Preparation:  
   

SPRINKLE sugar into a 1 quart flan pan; place pan over medium heat. Using oven mitts, caramelize sugar by shaking pan occasionally until sugar melts and turns light brown; cool. (Sugar may crack as it cools.)

PROCESS condensed milk and next 8 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Pour over caramelized sugar in flan pan.

PLACE flan pan in a large shallow pan. Pour hot water into large pan to a depth of 1 inch or 1/2 way up the side of the flan pan.

BAKE at 350 degrees for 40 minutes or until a knife inserted in center comes out clean.

REMOVE the flan pan from water; cool on a wire rack 25 minutes. Cover and chill 8 hours.

LOOSEN edges of flan with a metal spatula, and invert onto a serving plate. Dip tops of pecan halves in caramel mixture left in pan; arrange, coated side up, around edge of flan.