Pumpkin Flan Recipe

Pumpkin Flan Recipe

  • 3/4 cup sugar
  • 2 (14 ounce) cans sweetened condensed milk
  • 1 (16 ounce) can pumpkin
  • 1 cup half-and-half
  • 4 eggs
  • 4 egg yolks
  • 1 teaspoon brandy flavoring
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • pecan halves, toasted
  1. SPRINKLE 3/4 cup sugar into a 10-inch round cakepan; place pan over medium heat. Using oven mitts, caramelize sugar by shaking pan occasionally until sugar melts and turns light brown; cool. (Sugar may crack as it cools.)
  2. PROCESS condensed milk and next 8 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Pour over caramelized sugar in cakepan.
  3. PLACE cakepan in a large shallow pan. Pour hot water into large pan to a depth of 1 inch.
  4. BAKE at 350 degrees for 50 minutes or until a knife inserted in center comes out clean.
  5. REMOVE cakepan from water; cool on a wire rack 25 minutes. Cover and chill 8 hours.
  6. LOOSEN edges of flan with a metal spatula, and invert onto a serving plate. Dip tops of pecan halves in caramel mixture left in pan; arrange, coated side up, around edge of flan.
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