The Messy Hair Gal

Sweater weather officially arrived in South Florida a couple of weeks ago and left very quickly. Typical. But with Thanksgiving just a couple of days away, I wanted to share one my favorite fall desserts – my mom’s pumpkin flan! She also makes a coconut one; which is to die for, but there’s something special about this one. Especially during this time of year!

Baking, so much more than cooking is an exact science. But that doesn’t stop mom from explaining her recipes by telling you to add a “pinch of this” and “a little bit of that”. This drives me nuts! That’s why I’ve never asked her to show me how to make it. I know that if I try, I won’t get it right. But she agreed to write down the recipe, so here it is!!!

For the caramel:

• 1 cup of sugar

For the flan:

• 1 (15oz) can of pumpkin puree
• 1 (14oz) can of Condensed milk
• 1 (12oz) can of Evaporated milk
• 1 cup of whole milk
• 4 eggs
• 1/4 tsp salt
• 1 tsp vanilla

Preheat your oven to 350° F and set some water in a pot to boil.

The first and most important thing you have to make is the caramel. This is a crucial part of the desert, but it shouldn’t intimidate you. It’s very simple to make, even for a beginner. Just make sure to keep an eye on the sugar since it can burn very easily. Trust me, I got distracted while making it and we had to make it twice. Oops.

If done right, you will have a beautiful coat covering your flan. Which is sure to impress your family and friends.

In a saucepan, add the sugar and set over medium heat.  Begin to stir as soon as the sugar starts to melt. Once its reaches a honey or medium amber color, remove from the heat and pour in a baking dish or soufflé ramekin.

Swirl the caramel around, making sure to cover all of the edges.

In a blender, add the eggs, milk, vanilla, and salt and blend on medium speed. You can also use a whisk or an electric mixer.

Pour the mixture over the caramel.

Place the backing dish in a larger pan and pour the hot water round it, making sure that it reaches at least half way up the dish. The water bath (or baño de Maria) will unsure that the flan cooks at an even temperature, allowing the custard to set.

Bake for 45 to 50 minutes. You can check to see if it is done by sticking a clean knife in the center.

Remove from the oven and let cool. Then, put it in the refrigerator for at least 1 hour (preferably overnight) to chill.  Once you are ready to serve, run a knife along the edge. Place your serving plate over the baking dish and invert it. The flan will slide right out.

Enjoy!

PS: If you try this recipe, please comment below and tell me what you think.