Flan de Calabaza
Pumpkin Flan
1 cup sugar, for caramel
6 eggs
1/2 cup sugar
1 cup pumpkin puree
1 cup coconut milk
1 Tbsp vanilla
1 tsp pumpkin spice or cinnamon
Preheat the oven to 350°F.
Prepare a bain-marie by filling a large ovenproof dish with 2″ of cold water.
Prepare the caramel for the bottom of the flan by placing a cup of sugar in a heavy bottomed pot. Melt over low heat until sugar forms a golden syrup. Pour the hot syrup very carefully into a glass pie dish or metal cake pan, making sure to coat the bottom and sides of the dish.
In a large bowl, use a hand mixer or a whisk to blend the eggs, the remaining sugar, pumpkin, coconut milk, vanilla and pumpkin spice until the mixture is smooth.
Pour the custard mixture into the prepared baking dish.
Place the flan in the center of the bain-marie, then cover the entire baking pan with foil. Making sure not to spill the liquid, place in the oven and bake for one hour.
Remove flan from the oven when the edges are firm and the center is jiggly. Let flan cool on the counter, then place in the refrigerator for 6 hours or overnight.
Before serving, allow the flan to come to room temperature.
Remove from flan mold by placing a dish on top, then flip and give it a shake. If flan doesn’t slip out, let it rest upside down until it falls out.
