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World’s Best Pumpkin Flan

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Level: Intermediate

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This week, on my world cooking adventure, I’m cooking food from Cuba. Thanks to their love of all things flan, I’ve made a Pumpkin Flan that is literally the best pumpkin flan in the world. In my corner of the world, anyway!

Ingredients

  • FOR THE CARAMEL:
  • 1 cup Sugar
  • ¼ cups Water
  • 1 pinch Cream Of Tartar
  • _____
  • FOR THE FLAN:
  • 1 cup Whole Milk
  • 1-½ cup Heavy Cream
  • ½ whole Vanilla Bean, Scraped (or 1 Tsp Vanilla Extract)
  • 5 whole Eggs
  • 2 whole Egg Yolks
  • 1 cup Sugar
  • 1 can Pumpkin Puree (15 Oz.)
  • ½ teaspoons Cinnamon
  • 1 pinch All Spice

Preparation

NOTE: Use a 10″ bundt pan.

For the caramel:

Add one cup sugar to a small saucepan over medium-low heat. Splash in a quarter cup of water and a pinch of cream of tartar. Cream of tartar will prevent crystallization which is when you get giant snowflakes in your water, instead of caramel. Don’t ask me how I know this. Let’s just say there’s nothing like making caramel three times to learn the hard way.

Cook until light golden brown or the mixture reads over 115F on an instant read thermometer.

Meanwhile… For the flan:

Preheat the oven to 350F. Put a large lasagna pan in there, half full of water (for a water bath to keep the heat gentle on the flan)

In a small saucepan over medium heat, cook some milk and a little cream with the scrapings of a vanilla bean. Of course, a splash of vanilla extract is okay too.

Heat everything over medium until the milk is scalded, or just nearly boils. Then, remove from heat and cool to room temperature.

Meanwhile, crack 5 eggs into a large bowl as well as two egg yolks. The two egg yolks take this dessert over the edge in creaminess. Trust me on this. You’ll faint when you eat it. I did.

Whisk eggs together with the sugar, pumpkin puree, cinnamon, allspice, and cooled cream mixture.

Now, here’s the exciting part. Pour the caramel into your bundt pan while still hot.

Swirl it around in the pan to coat the sides. Be careful, the pan gets hot! You might need pot holders. I only went partway up the sides because the flan doesn’t fill the entire bundt pan.

Strain your gorgeous flan mixture into the pan (or, if you find it easier, strain into a bowl first). Toss all the yuckies left in your strainer down the sink. Feel no guilt.

Put your bundt pan into your lasagna pan of water that has been in the oven. Bake for one hour and ten minutes, or until an inserted knife comes out clean. Stunning.

Let cool and refrigerate about six hours (or overnight). To unmold, run a knife along the top of all edges to break the “seal.” Then – this is very scientific – jiggle the bundt pan from side to side, until the flan begins to wiggle free. Some caramel should ooze up and out when you tip it to the side a little.

You might dip the pan into some hot water for a few seconds to help loosen the caramel at the bottom.

Now, for the big finale… Carefully invert the flan onto a large platter with a lip (so the caramel won’t overflow).

Slice and serve to your mother in law and she’ll love you forever and ever. Especially if you serve her a slice first. And that’s a promise.

(Serve cool, but not ice cold)

5 Comments

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boyntonkim1 on 1.1.2011

It is in the oven right now to serve at our family Christmas tomorrow afternoon (a little late, right?)! One question, although it is too late to fix, my sugar was WELL over 115F when it carmelized. I don’t own a candy thermometer, but boiling point is above 115F, isn’t it?!

I’ll let you know tomorrow how it turns out!

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Global Table Adventure on 12.30.2010

Thanks everyone! Enjoy and Happy New Year :)

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vickilynn on 12.30.2010

Nothing like flan and a cafe con leche to make me happy.
Your website is delightful – I enjoy making food from other countries.

Cuban cuisine is one of my favorites.

Thank you and Happy New Year!

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bitzbitz on 11.22.2010

I’m going to have to try this, when I was pregnant with my daughter the only thing that I wanted to eat was flan! The loca mexican tienda makes the best! So creamy!!! The chef has explained it to me seveal times but I just cain’t get it right- so maybe I will with this one!
Thanks!

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twograyfoxes on 11.19.2010

I’m a flan junkie! This looks fabulous, can’t wait to give it a try. I’m also a sweet potato junkie, so I might use that instead of pumkin. :-) The picture is gorgeous; I can only dream of making something that pretty!

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