Pumpkin Flan – FlavorRight

Pumpkin Flan

Ingredients

  • 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

Directions

PREPARE

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.

DECORATE

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.

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