PUMPKIN FLAN
Spice-rich and amber-colored Pumpkin Flan in one beautiful variation of classic Latin American flan, being particularly popular in Puerto Rico. What a perfect ending to a meal with spicy flavors.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Heat 3/4 cup sugar and the water to boiling in heavy 2-quart saucepan over low heat, stirring constantly. Boil, without stirring, until syrup is deep golden brown.
- Place quiche dish, 9x1 1/2 or 10x1 1/4 inches, in hot water until warm (to prevent dish from cracking when pouring hot syrup into it); dry completely. Pour syrup into dish; immediately rotate dish until syrup covers bottom.
- Beat remaining ingredients except half-and-half and whipping cream in large bowl until well blended. Beat in half-and-half and whipping cream. Pour over syrup. Place dish in shallow roasting pan on oven rack. Pour very hot water into pan until 1 inch deep. Bake 1 hour to 1 hour 15 minutes or until knife inserted in center comes out clean.
- Remove dish from water; cool 15 minutes. Refrigerate about 3 hours or until chilled. Loosen side of flan from dish with knife; unmold. Store covered in refrigerator.
Nutrition Facts : Calories 225, Carbohydrate 29 g, Cholesterol 135 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 45 mg
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