Directions: |
Directions:Heat the oven to 350 degrees.
To make the caramel: Melt 1/2 cup sugar in a nonstick skillet over medium low heat until it turns into a golden syrup, stirring constantly. (Watch carefully as sugar burns easily. And be patient. Turning sugar into caramel syrup takes time} If the sugar crystalizes, don't worry - just keep stirring]
Once the syrup turns golden, pour and swirl it evenly onto the bottom of an 8 inch square pan, taking care not to burn yourself on the pan. It will become very hot.
To make the flan: In a small mixing bowl, whisk together the sugar, salt, cinnamon, pumpkin pie spice and nutmeg; set aside.
In the mixing bowl of an electric mixer set to medium speed, mix the pumpkin and eggs.
Reduce the speed to low, adding the sugar mixture.
Slowly add the cream, milk and vanilla, combining well.
Pour the mixture into the prepared pan.
Place a small kitchen towel on the bottom of a 9x13 inch baking pan.
This will prevent the flan pan from floating in the water,
Place the flan into the towel-lined pan and place on the middle rack in the oven.
Fill the large pan with the boiling water so that it reaches half way up the sides of the flan pan.
Bake for 1 hour and 15 minutes, or until a knife inserted in the center comes out clean.
Remove from oven, cool, then chill for several hours.
When ready to serve, run a spatula along the edges and invert onto a serving dish, allowing syrup to run down the sides of the flan.
Serve with gingered whipped cream sprinkled with a bit of ground nutmeg for garnish. |
Directions: |
Directions:Place the cream in a deep mixing bowl, sift the sugar and ginger over the cream.
With an electric mixer set to low speed, mix the cream, sugar and ginger to blend.
Raise speed to medium and beat just until soft peaks form Do not overbeat.
Spoon whipped cream over flan, as desired, dusting with nutmeg just before serving. |
This recipe for Spiced Pumpkin Flan with Gingered Whipped Cream is from