Pumpkin Flans

By ltrodrigu

To ensure the smoothest possible caramel, be sure to start with a clean pot, melt the sugar over gentle heat and avoid stirring or disturbing the mixture once bubbling.

Ingredients

• For Pumpkin Custard:
• 1/3 cup sugar
• 4 large eggs
• 4 large egg yolks
• 1 1/3 cups whole milk
• 1/3 cup sugar
• 1/3 cup pumpkin purée
• a pinch of salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon each ground clove
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• For Caramel:
• 3 tablespoons water
• 1 cup sugar

Details

Servings 6
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 300 degrees. In a medium bowl, whisk together sugar, eggs and egg yolks until sugar dissolves.

Make Pumpkin Custard:
Combine milk, sugar, pumpkin purée, salt, cinnamon, clove, ginger and nutmeg in a medium pot over medium heat. Bring liquid to just below a boil. In a slow, steady stream, pour into egg mixture, whisking constantly. Strain through a fine-mesh sieve. Set aside to cool.

Make Caramel:
In a heavy-bottomed pan over low heat, heat water and sugar until sugar dissolves. Increase heat to medium-high and bring to a boil. Boil until amber-caramel in color, then divide among 6 (5-6 ounce) ramekins. Add custard, leaving some space at the top. Place ramekins in a deep roasting pan. Fill with hot water to reach halfway up sides of ramekins. Tightly cover pan with foil. Bake, rotating pan carefully halfway through, until custard is set but jiggles slightly, 35 minutes. Remove from roasting pan and chill at least 2 hours in refrigerator.

To serve, run a paring knife around edge of each ramekin and invert onto plates.

Serve with:

Thanksgiving Turkey with Gravy
Sautéed Delicata Squash
Country Sausage Dressing