World’s Best Pumpkin Flan

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)