Caramel-Coated Pumpkin Flan
Serves: 4
Jonathan Flatley
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
39
Sourness
42
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Sugar1 cup
Water2 tbsps
Dark Brown Sugar (packed)2 tsps
Ground Cinnamon1.5 tsps
Ground Ginger1 tsp
Ground Allspice1 tsp
Ground Cloves4 large
Egg4 large
Egg Yolk2 cups
Heavy Whipping Cream2 tsps
Vanilla ExtractDirections:
1
Preheat oven to 325°F
2
Combine 1 cup sugar and 1/3 cup water in small saucepan
3
Stir over medium-low heat until sugar dissolves
4
Increase heat and bring to boil, brushing down sides of pan with wet pastry brush
5
Boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes
6
Immediately pour caramel into 7- to 8-cup soufflé dish (7 1/2x3 1/2 inches), tilting and rotating dish to coat bottom and 2 inches up sides thickly
7
Place dish in 13x9x2-inch metal baking pan
8
Whisk pumpkin, condensed milk, sugar, and spices in large bowl to blend
9
Whisk in eggs and yolks, then cream and vanilla
10
Pour custard into prepared dish
11
Pour enough hot water into baking pan to come 1 1/2 inches up sides of dish
12
Bake flan until deep brown on top and firmly set in center and blade of small sharp knife inserted into center comes out clean, about 2 hours 10 minutes
13
Remove flan from water; cool 1 hour
14
Refrigerate uncovered until very cold, at least 6 hours
15
(Can be made 2 days ahead
16
Cover and keep refrigerated
17
) Cut around flan to loosen
18
Place platter on flan dish
19
Holding platter and flan dish together, invert, allowing flan to settle onto platter
20
Scrape out any caramel syrup remaining in dish and drizzle over flan
21
Surround flan with frosted grapes
22
Cut flan into wedges; serve with grapes
23
Combine 1 cup sugar and 1/3 cup water in small saucepan
24
Stir over medium-low heat until sugar dissolves
25
Increase heat and bring to boil, brushing down sides of pan with wet pastry brush
26
Boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes
27
Immediately pour caramel into 7- to 8-cup soufflé dish (7 1/2x3 1/2 inches), tilting and rotating dish to coat bottom and 2 inches up sides thickly
28
Place dish in 13x9x2-inch metal baking pan
29
Whisk pumpkin, condensed milk, sugar, and spices in large bowl to blend
30
Whisk in eggs and yolks, then cream and vanilla
31
Pour custard into prepared dish
32
Pour enough hot water into baking pan to come 1 1/2 inches up sides of dish
33
Bake flan until deep brown on top and firmly set in center and blade of small sharp knife inserted into center comes out clean, about 2 hours 10 minutes
34
Remove flan from water; cool 1 hour
35
Refrigerate uncovered until very cold, at least 6 hours
36
(Can be made 2 days ahead
37
Cover and keep refrigerated
38
) Cut around flan to loosen
39
Place platter on flan dish
40
Holding platter and flan dish together, invert, allowing flan to settle onto platter
41
Scrape out any caramel syrup remaining in dish and drizzle over flan
42
Surround flan with frosted grapes
43
Cut flan into wedges; serve with grapes
44
Preheat oven to 325°F