| Pumpkin Flan 2 cups sugar, divided 5 eggs 1 can (15-ounce) solid pack pumpkin 1/4 tsp. salt 2 tsp. ground cinnamon 1 tsp. ground ginger 1/4 tsp. ground nutmeg 1 can (14 1/4-ounce) evaporated milk 3/4 cup whole milk 2 T dark rum |
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| Preheat oven to 350 F. Place a 2-quart flan mold, souffle or casserole dish in the oven. In a heavy skillet, melt 1 cup of the sugar over medium high heat, stirring, until it has melted and turned a golden brown. Remove flan mold from the oven and pour the caramelized sugar evenly into the bottom, then tilt to coat the sides. Set aside. Increase oven temperature to 375 F. Beat the eggs and remaining 1 cup sugar with an electric mixer on medium speed until very light, about 5 minutes. Beat in the pumpkin, salt, cinnamon, ginger and nutmeg. Beat in the evaporated and whole milk and rum. Pour mixture into caramelized mold. Place in another pan large enough to allow at least an inch of space all around. Add very hot water to come 1 inch up the sides of the flan mold. Place in the middle of the preheated oven and bake about 1 hour 15 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Remove flan from water bath and cool to room temperature on wire rack. Run a thin knife or spatula around the edges to loosen. Cover and chill at least 6 hours and up to 2 days before you plan to serve. To unmold the flan, dip the bottom into hot water for 20 to 40 seconds. Invert onto a platter; spoon any remained liquid caramelized sugar over the top. |
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