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LOCATION: Recipes >> Mexican >> Flan 21

Print this Recipe    Flan 21

Pumpkin Flan

6 eggs
15 oz packed pumpkin
1 1/4 cup sugar
1 1/4 cup water
1 tbsp vanilla
3 sprinkles clove
3 sprinkles cinnamon or more

1/4 cup sugar
1 splash water

For sauce, heat 1/4 cup of sugar until it is melted and has turned
a brown color. Splash some water on sugar- it will bubble and mix.
Coat pan quickly with caramel. Dip outside of pan in a tub of cold
water so sugar hardens.

Place 1 1/4 sugar, 1 1/4 water, and pumpkin in saucepan. Add vanilla,
clove, and cinnamon. Simmer at med heat until mixture becomes half
its original volume. Stir frequently when heating. Allow to cool
to room temperature. Beat eggs in a separate bowl and add cooled
pumpkin/sugar mix slowly, beating at the same time. Pour mixture
into sugar coated pan. Place this pan in a larger lasagna pan.
Add boiling water to lasagna pan - round smaller pan should not be
floating or else you'll get water in it. Bake at 350 in oven for
2 hrs or less until flan is firm.

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