Adapted from Bon Appetit
The other morning I was caramelizing sugar and not once, but twice, I burned the saucepan. Ever since I’ve been cooking the pot with water and salt, water and baking soda to no avail. I think I need a new one. I make a great caramel sauce, but most of the flan recipes I found called for just using sugar – no liquids. The third attempt, in a different pan was the charm – the addition of cream and water helped. [Because it took me so long to get the caramel right, I needed to make a second batch of flan; hence the needs for two cans of pumpkin.]
- 1 c sugar
- 1/3 c heavy cream
- 1/4 c water
- 1 c sugar
- 1 1/2 c heavy cream
- 1 c milk
- 5 whole large eggs plus 1 large egg yolk
- 1 15-oz can solid-pack pumpkin
- 1 tsp vanilla
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
Spicy Pepitas (pumpkin seeds):
- 1 c green (hulled) pumpkin seeds
- 1 tsp Devo Olive Oil Chipotle EVOO
- 1 tsp honey
- ½ teaspoon salt
- 1/8 teaspoon cayenne
What you do:
- Put oven rack in middle position and preheat oven to 350°F.
- Heat ramekins in oven while making caramel.
- In heavy, sm saucepan heat sugar and water over low heat until sugar dissolves.
- Increase heat, bring to low boil until syrup is deep amber – do not stir during this process, swirl pan occasionally, careful to keep syrup on bottom of pan.
- Stir in heavy cream; mixture will bubble.
- Divide caramel among ramekins and chill until set.
- In heavy saucepan bring cream and milk to simmer over med heat.
- Remove from heat.
- In lg bowl whisk eggs and sugar
- Whisk in pumpkin, vanilla, spices and salt until combined well.
- Whisk hot cream mixture into pumpkin mixture slowly.
- Pour custard through fine-mesh sieve into a bowl, scraping with a rubber spatula to force through.
- Stir to combine.
- Pour custard over caramel.
- Bake in water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 25-30 min.
- Remove ramekins from water bath and transfer to a rack to cool.
- Chill flan, covered, until cold, at least 6 hours.
- Heat sauté pan with evoo.
- Add pumpkin seeds and cook over low heat until golden.
- Toss with honey and seasonings.
- Run thin knife between flan and side of dish to loosen.
- Shake dish gently from side to side and, when flan moves freely in dish, invert small serving plate over ramekin.
- Holding ramekin and plate securely together, quickly invert and turn out flan onto platter.
- Sprinkle flan with spiced pumpkin seeds just before serving.