Linus: You don’t believe the story of the Great Pumpkin? I thought little girls always believed everything that was told to them. I thought little girls were innocent and trusting.
Sally Brown: Welcome to the 20th century!

Perfect for fall

I have some really good organic pumpkin, but I only used half for one recipe and didn’t want to waste the rest or have it go ugly on me so once again an opportunity to delve into the world of
I  ❤️ Cooking Clubs and Ellie Krieger’s recipes in search of a scent-sensational side dish.  Well, I was in search of not necessarily a sensational side dish for Thanksgiving, but rather seasonal and specifically pumpkin recipes…Flan would do and makes for a wonderfully easy dessert.  I must say that I did my best to ruin this recipe as my mind was not on the task at hand, but try as I might, it still came out perfect and very good.  I added a splash of real maple syrup to the melting sugar and believe me it did splatter a bit so be careful and step away from the pot until the caramel settles down.   I cut the recipe in half and had large ramekins so I ended up making two servings.  I totally forgot to heat the milk and evaporated milk before adding the pumpkin etc., but quick gentle warming before pouring the custard into the ramekins didn’t seem to matter in the end as the flan set up nicely.

Pumpkin Flan
Ingredients

Cooking spray
2/3 cup sugar, divided (*optional 1/2 teaspoon maple syrup)
1/2 cup whole milk
1/4 cup evaporated milk
2 eggs
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
3/4 cup solid-pack pumpkin

Directions

Arrange 8 (4-ounce) ramekins inside a 9 by x 13-inch baking pan. Spray ramekins lightly with cooking spray.

In a small saucepan, heat 1/3 cup sugar over medium heat, stirring constantly, until sugar melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 teaspoons of the caramel to each of the ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.

Preheat the oven to 350 degrees F.

Combine milk and evaporated milk in a small saucepan over medium heat until warm. Reduce heat to a low simmer and keep milk warm. Meanwhile, bring about 4 cups of water to a boil and keep hot. Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg, and cinnamon. Fold pumpkin into egg mixture. Then fold into evaporated milk. Divide the filling among ramekins, then place the baking sheet in the oven. Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until the flan is just set. Let cool. Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto the sides of the dish.

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/pumpkin-flan-recipe.print.html?oc=linkback