The Recipe: Pumpkin flan
The Chef: Chef Dale Curley of Larry’s Market
Serves: 10 to 12
1 cup sugar
¼ cup water
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
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.
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.
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.