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In Season: Pumpkin


Oct. 2017

The Ingredient: Pumpkin

The Recipe: Pumpkin flan

The Chef: Chef Dale Curley of Larry’s Market

Serves: 10 to 12

1 cup sugar
¼ cup water

6 eggs
1 cup sugar
2 12-ounce cans evaporated milk
1 15-ounce can solid packed pumpkin
1½ teaspoons cinnamon
1 teaspoon vanilla extract
¼ teaspoon nutmeg


To make caramel:

Put oven rack in middle position and preheat oven to 350 degrees. Heat 10-inch cake pan in oven while making caramel.

Cook sugar and water in a 2-quart heavy saucepan over moderate heat, undisturbed, until sugar begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep, golden caramel. Remove cake pan from oven and immediately pour caramel into dish, tilting it to cover bottom. Let cool.

To make flan:

Whisk together custard ingredients. Pour custard over caramel in pan, and then bake in a water bath at 350 degrees until flan is golden brown on top and a knife inserted in center comes out clean, about 1¼ hours. Remove pan from water bath and transfer to a rack to cool. When cool, place flan, covered, in refrigerator, until cold, at least 6 hours.

To serve:

Run a thin knife between flan and side of pan to loosen. Shake pan gently from side to side and, when flan moves freely, invert a large platter with a lip over dish. Flip it, cut the flan and serve.


This story ran in the Oct. 2017 issue of: