Let the Pumpkin season begins; pumpkin pie, pumpkin flan, pumpkin spice latte, pumpkin bread, blah, blah blah! I chose to begin with the flan. Why, because I love it.
I am sure that you will enjoy this flan, the flavors are screaming fall!!!!!!!!!!!!
Approximate Prep Time: 5 minutes
Approximate Cooking Time: Must cook for 1 hr.
Approximate Cost: $7.33 or .92 cents per serving
1 (12 oz.) can evaporated milk (.99)
1 can condensed milk ($1.45)
5 whole eggs (.80)
1 (15 oz.) can of Libby’s 100% mashed pumpkin ($1.49)
1 1/2 tbsp. Amaretto Disaronno (.60)
1 tsp. Cinnamon (.10)
1 tsp. Pumpkin Spice (.10)
1 tsp. ground ginger (.20)
1 tsp. ground nutmeg (.20)
¼ c. brown sugar (.90)
1 cup of white sugar for the caramel (.50)
Preheat the oven to 350 degrees.
Add the sugar to a skillet on med high until it melts to become caramel.
Carefully, pour the caramel into a bunt cake mold, set aside.
Place the mold inside a larger mold, pour hot water and place the bunt mold in the middle. Set aside.
In a blender, add all the ingredients in the order they are listed and blend.
Add the blender mixture into the caramelized mold.
Place in the oven and bake for 1 hour. Check for doneness in the middle. An inserted toothpick must come out clean. The flan will jiggle though.
Remove from the oven and let it cool completely.
To plate it, place a larger plate over the bunt mold and making sure the flan is completely detached from the sides, carefully turn it upside down and remove from the mold.
Now you are ready to enjoy this delicious and light dessert.
HACK: Why not, try it with a scoop of your favorite ice cream or heavy whipping cream. Brutal!!!!!
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.