Pumpkin Flan with Orange Caramel

June 19, 2009

Dessert, Real Food Magazine Recipe

INGREDIENTS:

Caramel Syrup:

1 cup granulated sugar
¼ cup cold water
1 thin strip (about ½-inch wide) orange zest, cut into very thin slivers

Custard:

4 large eggs
2 large egg whites
1 can (16 ounces) solid pack pumpkin
¾ cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
2 cups whole milk

DIRECTIONS:

1. Carmel Syrup: Combine the sugar and cold water in a medium-sized heavy skillet. Heat over medium without stirring, sliding the skillet back and forth to help distribute the sugar, and heat evenly until it boils and begins to dissolve, about 10 minutes. Boil the syrup, without stirring, until it turns a dark golden brown. Immediately pour into a 4-cup deep 9-inch pie plate or other deep round baking dish. Sprinkle the orange slivers on top of the caramel. Set aside.

2. Heat oven to 325°F. Bring a kettle of water to a boil for a water bath and set aside.

3. Whisk the eggs and whites in a large bowl until well blended. Add the pumpkin, sugar, cinnamon, and vanilla and stir with the whisk until thoroughly blended. Gradually whisk in the milk until combined.

4. Set the caramel-lined pie plate or baking dish in a large roasting pan. Pour the custard carefully into the prepared baking dish. Transfer to the center rack in the preheated oven. Add enough hot water to the roasting pan to come halfway up the sides of the pie plate or baking dish.

5. Bake 55 minutes or until the custard is set. Remove the roasting pan from the oven and let the flan cool in the hot water bath for 1 hour. Lift from the water bath to a folded kitchen towel to dry the bottom. Refrigerate the custard at least 4 hours, or overnight, before serving.

6. To serve, run a sharp knife around the edges of the dish. Invert a large, round, deep serving dish over the flan and invert the flan onto the serving dish. Most of the caramel will have melted to form a syrup that will drip over the edges of the flan to make a sweet sauce.