Flan with a Twist
Here is a delicious recipe for a pumpkin pie inspired flan; a unique variation on the holiday favorite! In addition to the ingredients, you will need a saucepan, a blender and a flan pan. Ingredients:
1 cup pure cane sugar
1 can pumpkin pie filling (14 oz.)
1 can evaporated milk (12 oz.)
1 can sweetened condensed milk (5 oz.)
1 tsp. vanilla
1 tsp. allspice
6 eggs
Directions:
Preheat your oven to 375 F, and melt ½ cup of sugar (not all of it!) in the flan pan over medium heat. Continue to cook until it caramelizes, being careful not to burn it. Heat up a large saucepan with about an inch of water in the bottom, and move the flan pan into the saucepan. Combine the pumpkin pie filling, milks, eggs, remainder of the sugar, vanilla, and allspice in a blender, and blend until smooth. Pour the mixture into the flan pan when done. Bake in the preheated oven until a knife inserted into the center comes out clean (often about an hour). When done, refrigerate for 3+ hours. Serve with whipped cream or fresh fruit!