Southwestern Pumpkin Flan
A cool, creamy flan gets the Southwest treatment. The subtle flavor of pumpkin and wisp of smoky chipotle chile powder is blended into it.
- Servings: 10
Photography: Jonathan Lovekin
Source: Martha Stewart Living, November 2005
- 1 cup sugar
- 1 can (15 ounces) solid pack pumpkin
- 1 can (14 ounces) sweetened condensed milk
- 1 1/2 cups whole milk
- 4 large eggs, plus 1 large egg yolk
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon chipotle chile powder
- 1/8 teaspoon ground cloves
- Pinch cayenne pepper
Preheat oven to 325 degrees. Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until sugar turns dark amber, about 8 minutes. Pour into a 9-inch round cake pan. Set aside to cool.
Blend pumpkin, condensed milk, and whole milk in a blender until smooth. Add eggs and yolk, cinnamon, salt, chile powder, cloves, and cayenne; blend until smooth. Pour mixture over caramel in pan. Carefully transfer pan to a large roasting pan. Add hot water to roasting pan to come 1 inch up sides of cake pan.
Bake until set and beginning to turn golden brown, about 1 1/2 hours. Let cool on a wire rack. Refrigerate 6 hours or overnight. Run a knife around edges; invert to unmold. Scrape remaining sauce from pan over flan. Serve immediately.