SydNovak

My boyfriend and I often joke that this dessert recipe is the reason he fell for me. On our fourth date, we went to a festival and then cooked dinner at my place afterwards. We made bolognese (my recipe!) and of course, he was impressed. But it wasn’t until I told him I had dessert in the fridge that I really knew he was in love: pumpkin flan. To make a long story short, we’ve been together ever since.

Although I’m a little hesitant that if he gets a hold of this recipe, he might decide he can do without me, I’m going to share it today. Use at your own discretion… you’ll have to beat that man off with a stick!

Pumpkin Flan Recipe

Ingredients

1 cup granulated sugar

1 can pumpkin puree

1 block 8 oz of cream cheese

4 eggs

1 tsp vanilla extract

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1 14 oz can sweetened condensed milk

pepitas to garnish

Directions

• Preheat oven to 350 degrees.
• In a heavy saucepan over medium heat, melt the sugar. Stir often to avoid burning. As the sugar becomes liquid, reduce heat to medium-low and stir constantly to avoid burning.
• Transfer to a flan pan or ramekins and set aside.
• Beat eggs. Blend in Condensed Milk, Evaporated Milk, 15oz, Pumpkin Puree, and vanilla until smooth. (This may be done with an electric mixer or in a blender.) Add to pan and cover.
• Place flan pan or ramekins in a large roasting pan. Fill the pan halfway up with water. Carefully move to preheated oven. Bake for 60 to 90 minutes, until set. (The amount of cooking time will depend on the size of your containers.)
• Remove from water bath. Chill for several hours or overnight.
• Run a paring knife around the edges. Tilt upside down on a plate.
• Garnish with pepitas