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Categories:Viewed: 37 - Published at: 5 months ago
Ingredients
- FOR THE CARAMEL:
- 200 grams Sugar
- 50 milliliters Water
- FOR THE FLAN:
- 1 cup Evaporated Milk
- 1 can Condensed Milk (397 Gram Can)
- 1 cup Canned Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 3/4 teaspoons Ground Cinnamon
- 1/4 teaspoons Ground Ginger
- 1/4 teaspoons Ground Nutmeg
- 3 Eggs
Method
- Preheat oven to 170°C.
- In a heavy saucepan cook sugar and water over medium heat. Leave on the heat until the sugar is completely melted and it turns a dark amber color, about 15 minutes. Remove from heat. Quickly pour into an un-greased round baking mold (diameter: 20 cm/7.87 inch) and tilt it to coat the bottom and the walls of the mold. Be very careful because the sugar mixture is really hot. Allow to cool for 30-40 minutes. You will know it's ready because the caramel will start to "crack". You will hear it and see small openings in the caramel.
- Put the flan ingredients in a blender. Blend until well combined. Remove the lid and use a silicon spatula to scrape the sides of the blender canister to make sure it all is blended. Blend one more time. Pour into the mold over the caramel. Bake for 1 hour 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove pan from oven and set it on a rack. Let it cool. Cover with plastic wrap and refrigerate overnight.
- To serve, run a spatula or a thin knife between flan and side of the mold to loosen. Put a serving platter over the mold, hold the platter and the mold securely together and quickly invert it so that the flan is on the plate. Remove the mold. Let the caramel pour over the flan and around the flan. Enjoy!
