Prep 8 hrs
Cook 1 hr 30 mins
- 1 1⁄3 cups sugar
- 6 large eggs
- 2 cups canned pumpkin puree
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground allspice
- 2 cups heavy cream
- cinnamon whipped cream
- In a small skillet combine 2/3 cup of the sugar with 1/4 cup water and bring the mixture to a boil, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Cook the syrup, swirling the skillet, until it is a deep caramel, pour it into a warm 2-quart glass loaf pan, tilting the pan to coat the bottom evenly, and let the caramel harden.
- In a bowl beat the eggs with the remaining 2/3 cup sugar, beat in the pumpkin puree, salt, ginger, cinnamon, allspice, and cream, and pour the custard into the loaf pan. Set the loaf pan in a deep baking pan, add enough hot water to the baking pan to reach halfway up the sides of the loaf pan, and bake the flan in the middle of a preheated moderate oven (350 degrees) for 1 hour and forty five minutes to 2 hours, or until a knife inserted in the center comes out clean. Let the flan cool and chill it, covered overnight. Run a thin knife around the edge of the loaf pan, invert a platter over the pan, and invert the flan onto the platter. Serve the flan, cut into slices, with the cinnamon whipped cream.
I made this as one of our Christmas desserts. The family really liked this, rating it either a 4 or a 5. Those that rated it a 4 stated they prefer a denser, firmer flan. This flan was very light and smooth. I actually preferred it this way. If I was to go on taste alone I would have went 5, but I did have some problems with the directions. The first problem was creating the caramel sugar. I took much care to follow the directions carefully. The end result was a huge crystallized mass which never browned. I have made flan in the past so I went to method I was familiar with, which is melting the sugar with just a small amount of water (about a tsp)over a medium high heat stirring constantly so the sugar does not burn. It will quickly melt to a caramel liquid and added this to the loaf pan. The second problem was that it took 2 hours to bake. I had set the pan with hot water in the oven and preheated for over 30 min. Maybe I should have started with boiling water? I also tested the temperature of my oven and it is running correct. I think next time I will make this in 9x9" or 2 qt casserole, as it did come out almost 3" tall and this may have been one reason it took so long. Although i did have these problems I was able to overcome them and would definitely make this again.
This recipe was originally published in Gourmet Magazine back in the 80's and I've been making it for friends and family for many years.
For anyone having trouble with the caramelized sugar, eliminate the water, it's not necessary. Put 2/3 cup of sugar directly into a small, non-stick skillet and heat SLOWLY, stirring constantly. It's important to go slowly as the sugar will burn quickly if overheated, then you'll have to start over.
For anyone concerned about the fat calories, a 14 oz can of evaporated milk can be used in place of the 16 oz of heavy cream. The results are still creamy and delicious.
I use 1 tsp of cinnamon -- I like a heavier cinnamon flavor.
If you want a little Southwestern tough to this, add 1 tsp Ancho chili powder to this recipe, gives it a little spicy kick.
Thank goodness I decided to make a double batch of this, because my family really, really wanted to eat some of this right out of the oven. It was WONDERFUL! A great change to regular pumkin pie.