Nov 27 2008
A Fun Thanksgiving Treat: Pumpkin Flan
Happy Thanksgiving everyone! Hope you’re having a wonderful holiday. I’m looking forward to seeing my entire family gathered together for dinner. We’re having about ten people over, and it’s going to be amazing…
We’re having the traditional turkey (brined method), oyster stuffing, regular stuffing, cranberry sauce, green bean casserole, glazed carrots, and mashed sweet potatoes. Our stomachs will be so fully when dessert rolls around. Instead of the traditional pumpkin pie (the recipe can be found here), I’m making pumpkin flan.
This is very early in the morning for me, but I wanted you to have the chance to try it out at your Thanksgiving meal… Or at the very least, try this recipe before Christmas rolls around! This recipe yields 12 servings, and it’s very delicious!
Happy Thanksgiving everyone!
Pumpkin Flan
Ingredients
1 1/2 cup white sugar, divided
1/4 cup water
1 cup canned pumpkin
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/2 teaspoon nutmeg
6 eggs
1 cup half and half
1 cup heavy cream
Directions
Preheat the oven to 350 degrees.
Place a medium-sized baking dish into a larger baking dish; fill the larger dish with hot water.
In a heavy saucepan, dissolve half of the sugar and 1/4 cup of water over low heat, stirring continuously, until the syrup is golden brown.
Pour syrup into medium-sized dish, working quickly to make sure the syrup covers the bottom and sides of the dish.
In a mixing bowl, beat the remaining sugar, canned pumpkin, cinnamon, ginger, allspice, nutmeg, and eggs together. When it is well-blended, beat in the half-and-half and the heavy cream. Pour over syrup mixture.
Bake for one hour, or until the middle is cooked. Test with a toothpick or a knife.
Take out of the oven, remove the dish from the water, and let cool on the counter top for 15 minutes. Chill in the refrigerator for 3 hours before serving.
