Pumpkin Flans

[mish]

Wasn't quite sure which catagory to post this under. Since I don't have a blowtorch, think this is a nice variation of creme brulee, without singing your eyebrows. How about a scoop of vanilla ice cream on the side

Pumpkin Flan with Brown Sugar Crust

1/2 cup brown sugar
5 eggs
1 cup pumpkin puree
2/3 cup granulated sugar
Dash of salt
2 teaspoons cinnamon
2 cups milk
1 cup heavy cream
1 1/2 teaspoons vanilla extract

Preheat oven to 250 degrees.

Sprinkle the bottom of 8 half-cup ramekins or other single-serving size baking dishes with half of the brown sugar.

In a mixer, beat the eggs. Add pumpkin puree, granulated sugar, salt and cinnamon. Stir in the milk, cream and vanilla extract.

Pour mixture into baking dishes. Set baking dishes into a large baking pan. Fill the pan with water so that it reaches halfway up the sides of the flan dishes. Bake for 1 hour. Remove from oven.

Remove flans from water or they will continue to cook. Allow to cool for at least 15 minutes. You can prepare the flan up to this point ahead of time, even the day before. Refrigerate.

Heat oven to broil. Sprinkle the flans with the remaining brown sugar and pop under broiler for a couple of minutes or until nicely browned. Serves 8.

 

[mudbug]

cutting and pasting here. This sounds great, mish!

 

[mudbug]

Just stuck a pan of these in the oven. I added a couple of grates of nutmeg because....well, I just had to.

Can't wait to try one later today.

 

[shannon in KS]

YUUUUUUUMMMM! We love flan! Let us know how it turns out!

 

[urmaniac13]

gnam gnam!! I love flans and we have plenty of pumpkins waiting to be cooked... this will be very high on our "to be tried" list!! thanx!

 

[mudbug]

Hold up a sec, ladies. The oven timer just dinged and when I went to check them they were still quite liquidy - and I'm not just talking jiggly centers.

I just boosted the heat to 350 and set the timer for 20 minutes. Will report back.

 

[shannon in KS]

ok, waiting patiently...................... is it done yet?.................................. how 'bout now?........................... what's it look like?.................. now?................... is it still jigglin'?...........................................what about now? hmmm?

 

[mudbug]

mish, where are you? come 'splain what I might have done wrong.

(batting shan's hand away from oven) DON'T peek yet!

 

[mudbug]

Nope - not yet

just checked again and there's still too much surface jiggle. Another 15 minutes should do it, I think.

Shannon! Back away from this stove or I'll smack you with this wooden spoon.

 

[shannon in KS]

(picks up rubber spatula)

 

[mudbug]

Time Out, Shannon!

OK, OK - just took them out of the oven. Put down that spatula!

They look pretty good now. If the digi camera was working I would take a pic for you. Now, aren't you supposed to be running to the store?

 

[urmaniac13]

OK, OK - just took them out of the oven. Put down that spatula!

They look pretty good now. If the digi camera was working I would take a pic for you. Now, aren't you supposed to be running to the store?

yeeeey!! so how does it taste? What was the final count of the oven temperature/baking time? You gotta tell me unlike Shannon I was sitting very quietly and waited for you to finish!!

 

[mudbug]

Patience, urmaniac - mish gave strict instructions to let them cool.
(I noticed you were on your good behavior.)

OK, here's what happened:
60 minutes at 250 degrees
20 minutes at 350
15 more minutes at 350, then right out of the water bath to the counter, where they are firming up nicely now.

 

[shannon in KS]

Is it safe to come out yet (sniff sniff)? hahaha! Let us know how they turned out!

 

[mudbug]

They smell pretty fabulous, shan. Will let you know later if they live up to their aroma.

 

[urmaniac13]

Yes, Mudbug, patience, patience.... I am being extremely good...

 

[mudbug]

Oh....My....God - Thank You, Mish

Just in the interest of research, mind....

Had to sample one to reassure shan and urmaniac about the outcome.

Girls!!....you must make this as soon as possible. It is too good. And this is without the final flourish--which I most certainly intend to do--of sprinkling some more brown sugar on the top and running them under the broiler.

mish, I think the lagniappe should be whipped cream instead of vanilla ice cream. Believe it or not, ice cream would be too heavy for this delectable confection.

 

[urmaniac13]

wheeee, congrats Mudbug!! I can almost smell the sweet aroma... You have done yourself proud, enjoy the complete work with the finishing touch and mounds of whipped cream!! Soon it will be my turn

 

[mudbug]

(bowing) thank you, thank you, but it's all mish's idea.

I want a full report from you, and I promise to sit quietly while you go about your preparations.

 

[shannon in KS]

So did it fill 8 ramekins? It is just me and my daughter, so I was thinking of cutting the recipe in half? I have always made flans in ramekins, do you think I could bake the full recipe in a ceramic pie dish?