Pumpkin MANIA!!

 

So  I was in the Hamptons this weekend and it’s ALL about the pumpkins. We visited a pumpkin patch, ate some pumpkin ice cream, and this morning subbed the usual Almond butter on Ezekiel bread for a slice of pumpkin loaf! I am starting to resemble a pumpkin…. 🙂

Anyway, I was keen on making something with pumpkin when I saw a pumpkin flan recipe on Womansday.com. Their recipe calls for evaporated milk, which I don’t like, so I called my chef cousin Javier and he recommended whole milk, so I changed the recipe a bit….

I’ll let you know how it comes out! If you have a killer pumpkin (or flan) recipe, let me know!!!

 

 

Pumpkin Flan

PUMPKIN FLAN

  •  
    • 11⁄4 cups sugar
    • 8 large eggs
    • 3 cups milk 
    • 1 cup canned 100% pure pumpkin
    • 2 tsp vanilla extract
    • 11⁄2 tsp pumpkin pie spice
    • 1⁄4 tsp salt

PREPARATION

    1. Place a roasting pan in oven; fill halfway with water. Heat oven to 325°F. Have a 9 x 5 x 3-in. loaf pan ready.
    2. Heat 1⁄2 cup sugar in a heavy-bottom 1-qt saucepan over medium heat about 5 minutes, swirling pan occasionally, until sugar melts and turns golden brown. Immediately pour into loaf pan so caramel covers bottom completely. (Caramel hardens but will liquefy when baked.)
    3. Whisk eggs in a large bowl until well blended. Whisk in remaining 3⁄4 cup sugar, the milk, pumpkin, vanilla, pumpkin pie spice and salt just until blended. Pour into loaf pan. Carefully set in middle of roasting pan in oven.
    4. Bake 1 hr, 10 min, or until a knife inserted near center comes out clean. (Center will jiggle when pan is shaken.) Remove pan to a wire rack; cool completely. Cover and refrigerate at least 8 hours.
    5. Up to 2 hours before serving: Run a thin, sharp knife around edge of custard. Place inverted serving plate over pan and, holding plate and pan together, carefully invert. Lift pan, allowing syrup to run onto plate. Cover loosely and refrigerate. 

     

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