Holiday Dessert: Pumpkin Flan | The Epoch Times

A quick and simple dessert to make for the upcoming holiday season is a traditional Mexican flan. A quick and simple dessert to make for the upcoming holiday season is a traditional Mexican

flan. You can spice it up for your Thanksgiving dinner with pumpkin and the warm, fragrant spices cinnamon, nutmeg, and ginger. Flan is also a favorite in Cuba and Puerto Rico, having

originated in Spain. If you never made a flan before, now is the time. This recipe offers a silky texture and rich flavor while leaning toward a lighter side for your final course. For a

flan, like most custards, slow cooking in a water bath ensures a smooth, luxurious consistency. In addition, preparation is easy. A flan can be made two days in advance, unlike most desserts

that require preparation the same day you plan to serve them. Preparation Time: 20 minutes Baking Time: 1 hour or more depending on the oven Preheat oven to 350 degrees F. Do not use the

convection setting. Prepare a water bath by first lining a large baking pan with a cloth napkin. Place either 8 to 10 greased custard cups or one 10-inch baking dish inside the pan. CARAMEL

SAUCE Combine 1 cup sugar and 1/4 cup water. Place ingredients in saucepan and cook over medium heat 10–15 minutes until amber in color, brushing down any sugar crystals that form on the

sides of the pan with wet pastry brush. Pour 1–2 tablespoons per cup of caramel sauce into individual baking ramekins or baking dish. CUSTARD Combine the following ingredients in blender and

blend on low speed 2–3 minutes. 5 large eggs 14-ounce can sweetened condensed milk 12-ounce can evaporated milk 1 1/2 cups pumpkin puree 1 teaspoon vanilla 1 teaspoon cinnamon 1/4 teaspoon

ground nutmeg or freshly grated 1/2 teaspoon ginger or freshly grated 1/4 teaspoon salt Pour custard into caramel-lined baking ramekins or large baking dish. Carefully pour hot water into

the pan for the water bath, filling half way. Bake in a slow oven at 350 F for 1 hour or until a knife comes out clean when inserted near the center of the custard. Remove and refrigerate 4

to 6 hours. Can be made two days in advance. When ready to serve, place custard cup in hot water to loosen, invert onto a plate. Caramel will flow over the custard.