Pumpkin Flan with Salted Caramel Sauce

 

It feels like the whole world is about to go topsy-turvy come Friday.  I recognize that many of us have different views and apprehensions about what is about to happen, both in the US and abroad. No matter where you are on the political spectrum, change is coming, and it can be anxiety provoking. For this reason,  I put together a couple of menus from Gathering Flavors over the years―grounding meals fit for your mood in the coming weeks. 

Menu 1:

Menu 2:

No matter how you feel or which menu you choose, consider making this Pumpkin Flan with Salted Caramel Sauce for dessert. Flan—an egg custard—is filled with the flavor and texture of pumpkin and topped with a rich caramel sauce. A sweet and rich dessert, it’s simple to prepare and keeps well in the fridge for a few days. Eat it chilled, straight from the baking ramekin, or dress it up by  flipping it over onto a fancy plate, letting the sauce ooze around this fabulous confection. Add a cup of hot coffee or tea to the enjoyment.

I look forward to seeing you in my kitchen, gathering flavors, soon.

Dena


Pumpkin Flan with Sea Salt Caramel Sauce

8 Servings

Equipment:

  • A 9 by 13-inch baking dish that is at least 4-inches deep
  • 8 5-ounce ramekins
  • Hot water

Ingredients:

  • 1 12.25 ounce jar Stonewall Kitchen Sea Salt Caramel Sauce
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • 1 cup pumpkin puree
  • ½ cup plain Greek yogurt
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Pinch cayenne pepper

Instructions:

  1. Preheat oven to 350 degrees.
  2. Place the 8 ramekins in the baking dish. Place 1 tablespoon of caramel sauce in each of the ramekins.  (You’ll need about half the jar. Save the rest for another use.)
  3. Put the remaining ingredients in the bowl of a standing mixer and whisk together until smooth. Pour into the prepared ramekins. Fill the pan with hot tap water so that the water comes about halfway up the sides of the ramekins.
  4. Place the pan in the oven and bake until the custards are set, about 40 minutes. (They are set when they are firm but slightly jiggly in the center.)
  5. Using heatproof tongs or waterproof oven mitts, remove the ramekins from the water bath and allow to cool completely. Cover with plastic wrap and chill for at least 3 hours before serving.
  6. Serve and enjoy.

Note:

This recipe is adapted from Cooking For Jeffrey by Ina Garten. Thank you to Scott G. for making this lovely book a gift to me and for the inspiration. D