I like flan a lot.
A lot lot.
I know I have many favorite desserts, but flan really is one of my favorites.
I love the creamy sweet custard and the slightly bitter sugary syrup and the dark brown top.
Flan is just amazing, way better than cake or pie.
I have cut and roasted two of the twelve large pumpkins we bought a couple of weeks ago. We’ve had roasted pumpkin seeds (twice), pumpkin pie pancakes, a disappointing pumpkin custard, and now an amazing pumpkin flan.
As impressive as flan is, you might think it’s hard to make.
The hardest part of this flan is melting the sugar at the beginning, but even that isn’t difficult. You make this flan in a 9- or 10-inch cake pan. I used a non-stick metal one.
The key is to use a pan that you can heat on the stove top. Otherwise, I don’t know how you’d melt the sugar in the first step.
Before you get started, make sure the cake pan fits into one of your roasting pans.
I may have had to drag out every roasting pan in my cabinet trying to find one that the cake pan would fit into.
While the cake pan was full to the top with pumpkiny milk mixture.
One last thing.
Canned pumpkin is thick. If you’re using fresh pumpkin and it’s too thin, you’ll want to cook it down some.
Put two cups of pumpkin purée in a saucepan and simmer it until some of the water cooks off and the pumpkin thickens up. If the pumpkin is too thin, the flan will be runny.
Have you ever tried flan? Leave a comment.
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