This week’s timing was so unusually good for me. All of my editorial deadlines were met, both here on Flanboyant Eats and for my other gigs. What a stress reliever!
Though everything turned out great, I was scurrying Monday evening after an email from Latina magazine asking me to make a flan for this week’s column. Uhm, I wasn’t too keen on the idea since I reserve making flan for today, #FLANFRIDAYS and had just done a post on my Flan “Eat & Tweet” event in D.C. Another flan post was just overkill!
But when she asked for a pumpkin one, it took me no time to say “¡SI!”
Hence, I couldn’t resist sharing this fantastically delicious and season appropriate flan for this week’s #FLANFRIDAYS!
Here’s the column, in part:
Hello Fall. Here we are, another season that brings about lovely weather, colorful foliage and warm comfort food. In all it’s marvel, summer can wear us out. It’s nice to transition to a place of coziness.
For me, fall means endless cooking and working with seasonal vegetables and ingredients to create aromatic and super delicioso meals and treats.
Of all those fall harvest fruits and vegetables, pumpkin somehow jumps out at me as my fave. I want to make a myriad of things with this squash veggie. Have you had pumpkin soup with a hint of ginger and brandy? You’d definitely be in for a delightful surprise. While savory meals keep the heart warm and the stomach satisfied, there is nothing like finishing up your evening with a luscious dessert.
When it comes to pumpkin, the only dessert that screams and begs to be made with the orange blossom is the famous Latin flan!
The flavors of the smooth pumpkin, cinnamon and nutmeg render the perfect fall treat. The caramel tops it all off giving you a creamy and robust dessert to last you all season. Make it and you’ll impress you friends. They’ll want the recipe, your secret and ask you to make it again. It’s the quintessential party favor. Why make cake when this is right at your fingertips!
PUMPKIN SPICE FLAN
- 6 tbsp. sugar
- 4 whole eggs, whisked
- 1 14 oz. can sweetened condensed milk
- 1/2 cup pumpkin purée (canned will do)
- 3/4 cup 2% or whole milk
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
In a bowl, combine eggs, sweetened condensed & whole milk, pumpkin purée, spices and extract. Whisk for about 2 minutes. Set aside.
Add sugar to the aluminum flan mold and bring to medium-high heat. Allow all of the sugar to melt down until golden caramel, stirring constantly. Do not allow sugar to burn. When sugar is fully dissolved into caramel, carefully coat the bottom and sides of the flan mold using hand towels to hold the pan. Use a brush if you are not experienced in handling extremely hot caramel. Let sit for two minutes until sugar sets. Pour flan mixture into pan using a medium mesh hand strainer.
Baking the Flan
If you have a traditional 10″ flan pan, cover entirely with aluminum foil. If using a more updated version, cover lid and shut tight with latches. Add two cups of water to a large saucepan and gently place flan pan into the baño de Maria. Bring to boil for 45-60 minutes or until custard is fully cooked, but not too firm. Once the flan is fully cooked, immediately low heat and let simmer for 5 minutes. Remove flan pan from the baño de Maria and discard excess water from saucepan.
Do not remove flan from pan. Refrigerate for 7-9 hours or overnight. To serve, loosen the sides of the flan all the way around using a butter knife. Take a large plate, place upside down on top of flan and flip!