Pumpkin Flan shown here in pumpkin-shaped, bite-sized portion accompanied by pie pastry leaves.(Photo by Lois M. Rodriguez)
Pumpkin pie can hold its own (and it’s one of my all-time favorites), but this pumpkin flan is the pie’s more delicate and moist cousin.
- 1 12 oz. can evaporated milk
- 1 can sweetened condensed milk
- 1/2 can coconut milk
- 1/2 can pumpkin puree
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- pinch of salt
- 3/4 cup sugar
- 2 Tbsp water
Preheat oven to 350 degrees, and place an empty 9-inch cake pan in the oven to warm it.
Mix the milks, pumpkin, eggs, vanilla, cinnamon, nutmeg and salt in a blender or food processor and set aside.
Put sugar and water in a saucepan and cook until the sugar becomes an amber color (about 10-15 minutes).
Quickly remove the pan from the oven and pour the melted sugar into it, making sure that the sugar coats the bottom of the pan.
Gently pour the liquid mixture over caramelized sugar.
Place the filled cake pan in a water bath, a larger pan half full of water.
Bake for about an hour and 10 minutes or until a toothpick comes out cleen.
Let flan cool completely.
To serve, invert on serving plate with edges as the caramel sauce will flow over the custard
