Prepare a pumpkin flan for Thanksgiving. Use one can of pumpkin puré and the usual ingredients to make flan. It is a gluten free dessert that I made for a friend who can’t eat pumpkin pie.
Making the caramel is not an easy step if this is your first time. You will place the melted sugar on the bottom of a glass baking dish 9.5 inches x 1.6 inches (24cm x 4cm). I use a non-stick pot to melt the sugar. This step took me several times to get it right when I was learning. Now it’s super easy to do. If you are a beginner, check some online videos on how to melt sugar.
My tips for melting sugar: If you add too much water while the sugar is melting it thickens quickly and if you move it with a spoon too soon or at the moment it is melting, the sugar will harden. Once the sugar is melted, remove from heat and place the sugar in the baking dish. This has to be done quickly. Move the dish sideways so that the caramels covers the entire bottom before it hardens.
You can use regular milk if you don’t have evaporated milk and it will still be delicious. Another tips is that if you don’t have cream cheese, just add an extra egg. I did it once like this and it was less creamy but still tasty. The cream cheese gives that soft creamy consistency to the flan. Let me know in the comments how it goes.
1 can (14 ounces) evaporated milk or 14 ounces regular milk
4 ounces cream cheese (half of block of cream cheese)
1 tablespoon vanilla extract
1 teaspoon pumpkin pie spice mix
Preheat the oven to 350° F degrees. Place a large tray with water to bake the flan in a bain-marie. The glass baking dish for the flan is a round dish 9 x 1.6 inches. You can also do it in small ramekin cups.
In a pan, place all the sugar and let it melt over medium high heat. After several minutes (about 3 min.) The sugar will cook to a brown color on the edges. Place the water droplets and let the sugar continue to brown until it has a syrupy consistency. Place melted sugar at the bottom of the baking glass dish.
Place the rest of the ingredients in a blender and blend well.
Place the baking dish with its caramel in the bain-marie oven. Add the blended ingredients into the dish. Bake for one hour at 350°F degrees.
Remove carefully from the oven and let cool for one or two hours. Then refrigerate for several hours before serving.
To serve, separate the custard from the tray on the sides with a knife. Place a large plate on top of the flan. Turn the flan over carefully so that the caramel doesn't fall off the plate.