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
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 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.
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