Pumpkin Flan - Super Easy and sure to please....

Okay, you might think that this would be a Thanksgiving Day recipe and it is in one way, but if you look at the recipe and the ease of preparation, this is an every day family dessert too. I usually make it with the Haloween pumkpins after they've been carved, no sense wasting them, right? But you find canned pumpkin at the market all over and gives excellent results as well, so go ahead and have it ready for your family. Just give yourself 2 days to have it ready because like all flans, they don't come together at all unless they've been refrigerated at least overnight (I'm serious).

Pumpkin Flan.-

3/4 cup sugar
4 large eggs
1 can sweetened condensed milk
1 can evaporated milk
1 tsp vanilla
8 oz pumpkin puree or 1 can pumpkin pie filling
1 tsp cinnamon
1/2 tsp nutmeg (fresh nut if you can)

You will need two pans for this: One that will contain the flan and another one that is larger and deeper and will acommodate the flan one. This will cook in a bain marie or double boiler type with boiling water coming up to the halfway point on the sides of the flan pan. Bring enough water to a boil in a separate pan to have ready once you have the flan mixture done. Turn your oven to 350F.

Use a metal or pyrex type glass pan that will take a direct flame, if you don't have these then use a sauce pan, Put the sugar in the pan, over med high heat and melt the sugar until it's liquid, stirring all the time with a wooden spoon. As soon as it's melted PAY CLOSE ATTENTION TO THE COLOR because it will turn quickly. As soon as it turns golden, let it get one shade darker only and take it off the heat if using a pan or remove the pan from the heat and move it all around in the pan you will cook the flan in so the sugar syrup covers the bottol and all sides of the pan. Careful, this will be hot. Set aside.

In a blender or food processor or mixer, add the rest of the ingredients and blend until smooth and then pour into your sugar syrup coated pan.

Now, open the oven door (oven should be at temperature), pull out the middle rack and place the larger pan in the center. Place the flan pan inside of this pan and carefully pour in the boiling water until it comes up to the middle of the height of the flan pan so its sitting in the water bath, ok? Now, carefully push the oven rack into place, taking care not to slosh the water and cause it to splash into the flan (this is a no no). Close the oven door and set your timer for 45 minutes or until the top of the flan is a light golden brown, check after about 20 minutes to insure there is still enough water and it hasn't evaporated. Once it's done, remove the flan dish carefully (don't let the hot water drip on you) and let it cool. Remove the other pan and pour out the hot water. NOTE: I usually like my flan more solid and not like creme caramel so I let it cook at least 50-60 min. it's your choice depending how soft or solid you want the flan to be.


Once the flan is at room temperature you can store it in the refrigerator overnight.

Okay, it's flan day!  Take your flan from the fridge and place a platter upside down over the flan, covering it well. Hold on to both dishes securely because you will be turning both over carefully in one swift motion. Ready? Do it! So now you've got the platter right side up on the bottom with the flan pan upsidedown. Did your flan release into the platter? If not, giggle it a little until it flops down. Your flan should not be on the platter covered in a lovely golden syrup ready to be enjoyed.

You see? An easy preparation that will become a family favorite to be sure, this flan also convinces people who say they don't like pumpkin, you'll see.

NOTE: If you have a fresh pumpkin to use for this you can make the puree this way. Take the pumpkin and cut up in large pieces, taking care of cleaning it out really well of the innards. Put in a parchment covered sheet pan (with the oven set at 350F) upsidedown and place in the oven for about 30 minutes and check with a fork until it's very tender. Take the skin off the pumpkin and place the pieces into a food processor and process until very smooth. You can use once it's cooled or store in the fridge in a plastic container or zip lock bag for when you need it.