Caramel Pumpkin Flan – Country Living

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Servings: 8 Difficulty: Advanced
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International-style sweet and satisfying dessert that brings home-style flavor to your table
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This International dessert features Granulated sugar 1/4 c Firmly packed light-brown, -oz) evaporated milk -sugar, Inch cinnamon sticks 2 teaspoon Vanilla extract, Canned pumpkin 1/4 teaspoon Salt, Eggs. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Caramel Pumpkin Flan – Country Living

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 486.0

Description

This International dessert features Granulated sugar 1/4 c Firmly packed light-brown, -oz) evaporated milk -sugar, Inch cinnamon sticks 2 teaspoon Vanilla extract, Canned pumpkin 1/4 teaspoon Salt, Eggs. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Heat oven to 350'F.
  2. Lightly oil a fluted 8- by 2-inch metal mold or flan dish.
  3. In heavy, large skillet, melt granulated sugar over low heat without stirring until golden brown.
  4. Do not
  5. stir sugar as it melts; in- stead swirl the skillet from time to time to facilitate even melting.
  6. Pour melted sugar, or caramel, into oiled mold, tilting quickly to coat bottom; set aside.
  7. In same skillet,
  8. heat undiluted milk and cinnamon sticks over medium-low
  9. heat until bubbles appear around side of skillet, stirring occasionally.
  10. Remove from heat and discard cinnamon sticks.
  11. In medium-size bowl, with wire
  12. whisk ,
  13. combine pumpkin, eggs, brown sugar, vanilla, and salt until smooth.
  14. Beat in heated milk until well mixed.
  15. Pour into mold.
  16. Place mold in a 13- by 9-inch baking pan and add enough hot water to come halfway up the mold.
  17. Bake flan 65 to 75 minutes or until a knife inserted into center comes out clean.
  18. Remove from hot water and cool on wire rack to room temperature.
  19. Refrigerate flan until ready to serve-at least 3 hours.
  20. To serve, loosen flan around the edge with a small spatula and place inverted rimmed plate on top.
  21. Holding plate and flan mold, invert to unmold flan.
  22. Country Living/Nov/93 Scanned & fixed by DP & GG

Nutrition Facts

Servings 8

Amount Per Serving
Calories 486.0kcal
% Daily Value *
Total Fat 12.2g19%
Saturated Fat 5.8g29%
Cholesterol 164.9mg55%
Sodium 143.5mg6%
Total Carbohydrate 95.8g32%
Dietary Fiber 26.8g108%
Sugars 54.1g
Protein 15.1g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 12oz, baking, canned, caramel, cinnamon, country, dessert, eggs, evaporated, extract, firmly, flan, granulated, inch, international, lightbrown, living, milk, packed, pumpkin
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