- 1 cup Whip ’n Ice Vanilla
- 12 fl oz (354 ml) Evaporated Milk
- 5 Eggs
- 1 tsp Vanilla Extract
- 1 cup Sugar (for caramel)
- 1 Can 15 OZ Pumpkin 100% Pure
- 9 inch Cake Mold or BUNDT CAKE mold
- Edible autumn leaves
1.Pre-Heat oven to 350 F degrees.
2.Caramel: Heat the sugar at medium heat until it reaches an amber color. Once color has been reached pour liquid sugar into a 9 inch cake pan or Bundt Mold
3.Flan: • in a blender combine for 2 minutes: eggs , vanilla. • Add Whip n Ice Vanilla, evaporated milk, and the Pumpkin pure and blend again for least two minutes until a smooth creamy texture has been achieved. • Pour the mix into the cake pan or Bundt mold. Cover with aluminum foil. • Bake bain-marie style for at least an hour (or until the flan jiggles slightly when shaken and or if after a toothpick is inserted in the middle it pulls out clean). • Remove the pan from the water and set aside to cool. • Unmold the flan.
1.Decorate the center of the flan with autumn leaves.
For best results after baking let the flan cool overnight in the refrigerator.
Recommend chocolate autumn colored leaves.