Click here for more recipes

PUMPKIN FLAN

(Serves 10) 

1 ¼ cup sugar                                  

8 large eggs

2 cans evaporated milk (12 oz)        

2 teaspoon vanilla

1 cup canned pumpkin                      

¼ teaspoon salt

1 ½ teaspoon pumpkin spice (or cinnamon) 

  1. Place roasting pan half filled with water in 325 ° oven.  Use a large fluted Pyrex deep pie plate (10” is best).
  2. Heat ½ cup of sugar in heavy bottom pan over medium heat about 5-8 minutes until melted.  You want the sugar to be golden brown in color. 
  3. Pour into bottom of pie plate.  It will only cover a small circle in the middle of the pie plate; it won’t go all the way to the edges. 
  4. Whisk eggs until well blended in a large bowl.  Whisk in the remaining ¾ cup of sugar, the evaporated milk, pumpkin, vanilla, pumpkin spice or cinnamon, and salt until well blended. 
  5. Pour into pie plate.  Set in the middle of the roasting pan in oven.  Bake 1 hour and 10 minutes until knife inserted in middle comes out clean.  Cool completely on wire rack.  Cover and refrigerate at least 8 hours before serving.  You can make this 3 days in advance