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Caramel Pumpkin Flan – Country Living

Caramel Pumpkin Flan - Country Living recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 486.0
Dietary: Gluten-free, Vegetarian
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
  • 2/3 cups Granulated sugar
  • 1/4 cups Firmly packed light-brown
  • 1 cans (12-oz) evaporated milk -sugar
  • 2 Inch cinnamon sticks
  • 2 teaspoons Vanilla extract
  • 1 cups Canned pumpkin
  • 1/4 teaspoons Salt
  • 3 large Eggs
Directions
  1. 1
    Heat oven to 350'F.
  2. 2
    Lightly oil a fluted 8- by 2-inch metal mold or flan dish.
  3. 3
    In heavy, large skillet, melt granulated sugar over low heat without stirring until golden brown.
  4. 4
    Do not
  5. 5
    stir sugar as it melts; in- stead swirl the skillet from time to time to facilitate even melting.
  6. 6
    Pour melted sugar, or caramel, into oiled mold, tilting quickly to coat bottom; set aside.
  7. 7
    In same skillet,
  8. 8
    heat undiluted milk and cinnamon sticks over medium-low
  9. 9
    heat until bubbles appear around side of skillet, stirring occasionally.
  10. 10
    Remove from heat and discard cinnamon sticks.
  11. 11
    In medium-size bowl, with wire
  12. 12
    whisk ,
  13. 13
    combine pumpkin, eggs, brown sugar, vanilla, and salt until smooth.
  14. 14
    Beat in heated milk until well mixed.
  15. 15
    Pour into mold.
  16. 16
    Place mold in a 13- by 9-inch baking pan and add enough hot water to come halfway up the mold.
  17. 17
    Bake flan 65 to 75 minutes or until a knife inserted into center comes out clean.
  18. 18
    Remove from hot water and cool on wire rack to room temperature.
  19. 19
    Refrigerate flan until ready to serve-at least 3 hours.
  20. 20
    To serve, loosen flan around the edge with a small spatula and place inverted rimmed plate on top.
  21. 21
    Holding plate and flan mold, invert to unmold flan.
  22. 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
Read it online: https://www.chefs-mate.com/recipe/caramel-pumpkin-flan-country-living/