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Featured Recipe

 
 

—  featured recipe—

Pumpkin Flan

The added richness and texture of pumpkin make this a very special flan. Pumpkin pie was of course the inspiration for this recipe and the creaminess puts it a step above pumpkin pie in my opinion.

 

6 eggs

6 egg yolks

2 cups 1/2 & 1/2

1 tsp vanilla

1 tsp ground canela

1/2 can sweetened condensed milk

1/2 14 oz can pumpkin pie mix

pinch of salt

 

2 cups sugar for flan mold

 

Melt the sugar in a saucepan over medium high heat until liquified, keep cooking and stir it with a metal spoon until it is lightly browned and nutty smelling. Use extreme caution and pour enough into individual ramekins to coat the bottom of the dish, then quickly, while the caramel is still hot swirl it to get the ramekin coated on the sides as well and set aside to cool, hopefully you haven’t burned yourself by now.  Let them cool off and then place them in a baking pan, fill the pan with water to come up 1/2 the way of the ramekins, fill the dishes with the flan mixture and put in a 350 degree oven for about 45 minutes or until the custard is set. I like to wiggle the pan to check it should not seem liquid or loose. Loose custard is bad.....refrigerate for 4 hours or up to 3 days, unmold by taking a knife around the edge and invert onto a plate, it should fall off. Serve with candied pumpkinseeds and fresh whipped cream.