Page 131 - 2016TOHCookbook

Pumpkin Flan ala Nitza
DeRenzo Family | NORTHPORT, NY
“This flan is a family favorite that blends the sweet Spanish classic with
autumn flavors.” TOM DERENZO
INGREDIENTS
Serves 8
1 1⁄2 cups granulated sugar
1 (15-ounce) can pumpkin purée
1 (14-ounce) can sweetened condensed milk 2 tablespoons light brown sugar
1⁄2 teaspoon ground Vietnamese cinnamon 1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground ginger
5 large eggs
1 (12-ounce) can evaporated milk
2 teaspoons vanilla extract
PREPARATION
1. Preheat oven to 350°F.
2. In a medium saucepan over medium-low heat, add the sugar and 2/3 cup water and stir until the sugar dissolves. Raise the heat to high and bring to boil, swirling the pan until the caramel is a deep amber color.
3. Pour the caramel into 10-inch flan pan or pie dish, tilting and rotating the dish to coat the bottom evenly. Place the dish in a 9- by 13-inch baking dish.
4. In a large bowl, whisk together the pumpkin, condensed milk, sugar, cinnamon, cloves and ginger. Whisk in the eggs, evaporated milk and
vanilla until combined. Pour the custard mixture over the caramel.
5. Add enough hot water to the baking dish to come 11⁄2 inches up the side
of the flan pan. Place in the oven and bake until the top is brown and a sharp knife inserted in the center of the flan comes out clean, about 1 hour 45 minutes.
6. Remove the flan from the water bath and let cool 1 hour. Refrigerate, uncovered, until completely cool, about 6 hours.
7. Carefully run a knife around the edges of the flan to prevent it from sticking to the dish. Place a serving plate over the dish and invert the flan onto the plate. Drizzle any remaining syrup from the dish onto the flan. Slice into wedges and serve.
TASTE OF HOME | PAGE 119