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.
