While savory meals keep the heart warm and the stomach satisfied, there is nothing like finishing up your evening with a luscious dessert. When it comes to pumpkin, the best dessert to highlight is the famous Latin flan!
6 tbsp. sugar
4 whole eggs, whisked
1 14 oz. can sweetened condensed milk
1/2 cup pumpkin purée (canned will do)
3/4 cup 2% or whole milk
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
In a bowl, combine eggs, sweetened condensed & whole milk, pumpkin purée and extract. Whisk for about 2 minutes. Set aside.
Add sugar to the aluminum flan mold and bring to medium-high heat. Allow all of the sugar to melt down until golden caramel, stirring constantly. Do not allow sugar to burn. When sugar is fully dissolved into caramel, carefully coat the bottom and sides of the flan mold using hand towels to hold the pan.Use a brush if you are not experienced in handling extremely hot caramel. Let sit for two minutes until sugar sets. Pour flan mixture into pan using a medium mesh hand strainer.
Baking the Flan
If you have a traditional 10″ flan pan, cover entirely with aluminum foil. If using a more updated version, cover lid and shut tight with latches. Add two cups of water to a large saucepan and gently place flan pan into the baño de Maria. Bring to boil for 45-60 minutes or until fully cooked. without the custard becoming too firm. When just at the point of less than too firm, bring heat to low and let simmer for 5 minutes. Remove flan pan from Maria bath and discard excess water from saucepan.
Do not remove flan from pan. Refrigerate for 7-9 hours or overnight. To serve, using a butter knife, loosen the sides of the flan all the way around. Take a large plate, place upside down on top of flan and flip!