Pumpkin Flan with Caramel Sauce + Giveaway.

Thanksgiving yum is on the horizon.  In the right hand column →→→you’ll see a Holiday Cookbook link next to a Gold Ball under “Find Your Favorite Recipe“. Here, I’ve put together dozens of recipes that might suit your table. Also included is a super-simple segment and there are a few recipes suitable for gift-giving, as well.

Feel free to “regift” my gift, if you win (-:

The recipe for pumpkin flan below tastes like a Thanksgiving dessert should taste, but it’s not super heavy.  I’m in the middle of writing a new book, THE MAIDEN TOWER, which is replete with Cuban cuisine, such as this, so I’ll be working on a number of Cuban recipes in the coming months. Any Cuban favorites out there? Any Abuelos or Abuelas in the group? If so, I’m listening!
So here’s the GIVEAWAY, re-giftaway, if you prefer. While in Portugal last month, I purchased several embroidered kitchen towels, which could be used (or regifted!) in the upcoming holiday season.

It’s not the expected sort of thing you’d find in a Giveaway, but why not? This blog feels at home in the kitchen. I’m also throwing in an Audio Book of my newly released book: THE WELCOME HOME DINER.

I’ll draw from the selection of comments (below link)  to select a winner, and will update this post Nov. 15th  and announce. (If you subscribe to this post, you’ll get the note in your in-box).

Don’t forget your Furbabies this Thanksgiving. Here my pal, JC, serves up sautéed Turkey livers and gizzards to his dogs.

I’ve been hosting a Lake Union Author page this week, which has been enlightening. I’m gaining much insight into our readership. For instance, when starting off this hideous week, reeling from the Texas tragedy, I asked readers  who they received more comfort from:  their furbabies or us humanoids.

Get this: I received over sixty comments, most including pictures of pets. Only ONE PERSON  wrote that human beings gave them more comfort than their pets. Humans VS animals. Whose the “animal”, right?

This group chooses a book each month to read and then discuss. November’s pick was THE WELCOME HOME DINER. I’d love to have any of you join our chat on November 30th–lots of interesting, oftentimes thorny, topics surrounding the plot will be involved. Here’s the link: http://bit.ly/2jeMoo5

So here’s my question. Your answer will be entered into the giveaway:

If you could only select one dish to eat on Thanksgiving (BESIDES TURKEY), what would it be???

 Leave a Comment  

Recipe: Abuela’s Pumpkin Flan

Ingredients

  • FOR THE CUSTARD
  • 5 large eggs
  • 1/4 cup white granulated sugar
  • 12 ounces evaporated milk
  • 14 ounces sweetened condensed milk
  • 3 tablespoons mascarpone or cream cheese, room temperature
  • 1 cup pumpkin puree
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons pure vanilla extract
  • Pinch of kosher salt
  • FOR THE CARAMEL
  • 1 cup white granulated sugar
  • 1/4 cup water
  • 1/2 teaspoon crème of tartar (to prevent sugar syrups from crystallizing)
  • FOR THE GARNISH (OPTIONAL)
  • 1/2 cup pumpkin seeds
  • 1/4 teaspoon cardamom
  • 2 tablespoons honey

Instructions

  1. Preheat oven to 350 degrees.
  2. To make the custard, in a large mixing bowl, whisk eggs until combined. Whisk in sugar, milks, mascarpone or cream cheese, pumpkin, cornstarch, cinnamon, nutmeg, vanilla and salt. (If mascarpone or cream cheese don’t incorporate well, give it a few whirs in a food processor.) Stir to release air bubbles. Reserve.
  3. To make the caramel, place sugar, water and crème of tartar in a small, heavy bottomed sauce pan over medium heat. Stir constantly until sugar is dissolved, about 2 minutes. Increase heat to medium-high and boil, without stirring, until caramel turns the color of apple cider, 6-8 minutes. Watch carefully as it is very easy to burn caramel. (At this time, you will also want to bring a separate pot of water to a low boil for the bain marie.)
  4. Remove caramel from heat and carefully pour mixture into mold or ramekin. Even a small bit of errant caramel may cause a bad burn. Swirl it around to coat entire bottom and sides. Let caramel cool and harden, 2-3 minutes.
  5. When caramel has hardened, pour custard into mold or ramekins. Pour hot water into the baking dish so it cover 2/3’s of the mold or ramekins.
  6. Carefully place baking dish(es) on the center rack of oven. Bake until the center of the custard is set and firm to the touch, about 45 minutes.
  7. Remove from water bath and transfer to a rack until cool. Refrigerate 4-24 hours.
  8. To make the garnish, if using. in a pre-heated 350 degree oven, toss the pumpkin seeds with cardamom and honey. Line a cooking sheet with parchment paper and spread with seed mixture. Bake until seeds are toasty, 5-7 minutes. Cool.
  9. To plate the flan after it has been chilled: Shimmy a spatula around the sides of flam. Place a plate large enough to incorporate flan and hold firmly over flan. Flip the pan, and let flan slide onto plate, allowing caramel to drizzle over the top. For ramekins, do the same thing.
  10. Garnish with honeyed pumpkin seeds, if using, and serve.

* EQUIPMENT: You will need a pie pan, individual ramekins or another mold of your choice. You will also need a baking dish large enough to accommodate the mold or ramekins. It will be used as a bain marie for baking the custard in hot water.

35 minutes to make the custard and caramel

45 minutes baking time

4-24 hours resting time in fridge

Number of servings (yield): 8-10 SERVINGS

Copyright © Peggy Lampman’s dinnerFeed.

Tagged:
More Recipes Filed Under "All Seasonal & Holiday Favorites"

25 Responses to Pumpkin Flan with Caramel Sauce + Giveaway.

  1. Kathy Barker says:

    mashed potatoes

  2. Tania Evans says:

    Hi Peggy – I think besides turkey (actually I wish we were having ham but…) I would like your flan. Pumpkin pie can be a bit heavy after the sweet potatoes, mashed potatoes and gravy and soporific turkey. I also really like roasted root vegetables. Thumbs up on the flan in that it can be prepared the day before. Great idea!

  3. Tania Evans says:

    Your book on Cuba will be a welcome read. Now that Trump has banned individual travel to Cuba
    your book will be a great way to visit.

    • Peggy says:

      Actually, you’ll only be able to visit Cuba via the recipes. The book is set in Key West but one of my characters was born in Cuba in the late fifties. She was smuggled into Miami in a banana basket. She is the mother-in-law to Delphina, one of my main characters (-: She does a lot of cooking in this book!

  4. V.R. Peterson says:

    I went to high school in Key West. The cooks there made yummy flan, but the dish that still gets me drooling is Picadillo! I don’t remember the spices, but it had ground beef, raisins, and yellow rice. That was back in the early 70’s, but I can still (almost) taste it. I’ve never been able to find a recipe that matches my memories

    • Peggy says:

      Thank you so much, V.R. I love Picadillo and I will put that into my book somehow. I will try to find a recipe–I have made it before in ages past. Hmmm. I’m going to put you into this contest, if that’s alright. I’ll put you down for Picadillo. No Thanksgiving table is complete without it (-:

      Thank you SO MUCH for the recipe idea. Peggy

  5. I’ve adopted Thanksgiving since moving to the US, and the flan sounds like a lovely, light alternative to pie. My choice would probably be my hubby’s braised Brussell sprouts, shredded and cooked in a little chicken stock with some diced pancetta. Delish!

  6. Terri Devall says:

    Must haves for Thanksgiving besides turkey…
    In this family… for son Chris it was always about the mashed potatoes. Since he won’t be home this year, I’m shipping him boxed versions that he can make himself. (This was grandma’s special recipe and an inside joke for us.) AND… Chex Mix! Making this and shipping.

  7. Janet Nacu says:

    Has to be my grandms’s cornbread dressing!

  8. Marty B. says:

    My dear mother was not able to cook much, so I started making Thanksgiving dinner at age 16! At that age as you might suspect, it probably wasn’t the best dinner ever, LOL.
    That said…out of our family of three, not one of us could do turkey without the cranberry sauce : ) So I’d have to say the cranberry sauce was a key player!

  9. Randi says:

    Stuffing, I even like it cold!

  10. Paula Williams says:

    Sweet Potato casserole. It has to have the brown sugar nut topping!

  11. Lisa Hudson says:

    Crown Roast of Pork with Shoepeg Cornbread Dressing! We will be celebrating our 30th Wedding Anniversary on 11/21. When we married, I knew my husband could cook but since then he has taken his skills to another level! This is ONE of our many favorite dishes he cooks at Thanksgiving.

    • Peggy says:

      Lisa! Welcome to my world! You know it takes a lot to inspire me these days. But that dish is inspirational. I’m going to make this over the holidays. Do you have a recipe? (I had a character in THE PROMISE KITCHEN who had teeth resembling shoe-peg corn!)

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