• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 6
    OK

    Pumpkin Flan

    Flan gets an update with the addition of pumpkin puree and a heavenly cinnamon whipped topping.

     

     

    Patricio Sandoval is partner and chef at Mercadito Restaurants in Chicago, Miami, and New York City.

     

     

     

     

     

     


    Ingredients
    For the Flan
    2
    eggs
    2
    tablespoons
    brown sugar
    1/2
    cup
    pumpkin puree
    1
    can
    condensed milk
    1
    can
    evaporated milk (12 ounces)
    1/2
    teaspoon
    cinnamon
    1/4
    teaspoon
    ginger
    6
    tin foil cups (4-ounce size)
    *
    pinch
    nutmeg
    For the Cinnamon Whipped Topping
    1/2
    cup
    heavy cream
    2
    tablespoons
    sugar
    1
    teaspoon
    cinnamon
    Directions
    Preheat oven to 350°F.
    Combine all ingredients in a pot except eggs.
    Bring to a boil while stirring so milk doesn't burn.
    Break eggs in a bowl and whip. Temper eggs with milk mixture by adding the milk slowly and mixing with a whisk.
    Fill 4-ounce tin foil cups to the top with mixture and place in a hot water bath.
    Cover and bake for one hour. Remove from oven and allow to cool on counter for 2 hours before refrigerating for an hour.
    To make cinnamon whipped topping: Combine ingredients and whisk for 10 minutes (or until fluffy). Refrigerate before serving.
    Serve flan with a dollop of cinnamon whipped topping.

    The base number of servings for this recipe is 6
    OK

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