Ingredients

How to make it

  • Make caramel:
  • Put oven rack in middle position and preheat oven to 350°F. Heat soufflé dish in oven while making caramel.
  • Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.) Keep tilting as caramel cools and thickens enough to coat, then let harden.
  • ........................................................................................................................
  • Make flan:
  • Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat. Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well. Add hot cream mixture in a slow stream, whisking.
  • Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
  • ...........................................................................................................................
  • Make spiced pumpkin seeds while flan chills:
  • Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes. Toss with salt and cayenne until coated.
  • ........................................................................................................................
  • To serve:
  • Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. (Caramel will pour out over and around flan.) Sprinkle flan with spiced pumpkin seeds just before serving.
  • Cooks' notes:
  • • Flan can be chilled 1 day.
  • • Spiced pumpkin seeds keep in an airtight container at room temperature, 3 days

Reviews & Comments 6

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    " It was excellent "
    berry ate it and said...
    WOW... PEETA THIS IS A WINNER RECIPE!!! HI 5
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    " It was excellent "
    grumblebee ate it and said...
    I toasted up some of these pumpkin seeds with intention of making the flan later tonight. Wow -- the spicy seeds alone are AWESOME! Can't wait to try thr flan tonight and pair together w/ the spicy seeds.

    I made one batch using your recipe as is, but the 2nd batch I increased the cayenne and added a bit of sugar. I was going for a caramalized coating and wow.. it turned out so well! It was sort of like a spicy kettle corn type taste (sweet and salty, yet spicy) Mmmm... i'll try both on the flan and let you know which i like better.

    Thanks for the recipe! I'll update once i do the flan tonight too... :)
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    " It was excellent "
    angelinaw ate it and said...
    This is great! I love the picture too! Thank you for sharing and a definite high five!!!
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  • capedread 5 years ago
    ohh need to make time to do this baby, cheers for the post
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    " It was excellent "
    lincolntoot ate it and said...
    Wow does that look and sound delicious! 10? How bout 15 just for the picture!!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    omg!!!!!!!!!!!!!! this look and sounds heavenly i love it peeta thank you .........10.............what can i say hahahaha
    Was this review helpful? Yes Flag

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