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Southwestern Pumpkin Flan

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Recipe photo courtesy of Jonathan Lovekin

A cool, creamy flan gets the Southwest treatment. The subtle flavor of pumpkin and wisp of smoky chipotle chile powder is blended into it.

Source: Martha Stewart Living, November 2005
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  • M Mena
    23 NOV, 2013
    This is amazing! I love that I don't need to fuss with a pie crust, or eat all the calories of a pumpkin cheesecake to enjoy a Great pumpkin dessert. So, smooth and creamy it satisfies the desire for a cheesecake, but enough pumpkin flavor to replace pumpkin pie. I used canned Dulce de Leche thinned with milk, heated to a thin caramel consistency for the Caramel step. In step 2 the recipe calls for cloves, not on the ingred. list. I used 1/4 t cloves and the 1/2 t of Chipotle listed.
    Reply

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