MERCADITO’S PUMPKIN FLANS
November 6, 2012 10:02AM
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Updated: December 8, 2012 6:05AM
MAKES 6 SERVINGS
Flans: 1 can condensed milk 1 (12-ounce) can evaporated milk 2 tablespoons brown sugar ½ cup pumpkin puree ½ teaspoon cinnamon (Mexican, if available) ¼ teaspoon ginger 1 pinch nutmeg 2 eggs Cinnamon whipped topping: ½ cup heavy cream 2 tablespoons sugar 1 teaspoon cinnamon (Mexican, if available)
In saucepan, combine all flan ingredients except eggs; bring to a boil while stirring so milk doesn’t burn.
In a bowl, break eggs and whip with a whisk. Temper eggs with milk mixture by adding milk mixture slowly to eggs and mixing with a whisk. Pour mixture into 6 (4-ounce) tin foil cups filled to the top. Place foil cups in container with hot water half way up on foil cups; cover container and bake for 1 hour. (If not using a container with a lid, cover container with foil.) Remove from oven; let flans cool 2 hours. Refrigerate 1 hour before serving.
For whipped topping: In small bowl, combine cream, sugar, and cinnamon; whisk for 10 minutes or until fluffy. Refrigerate before serving atop flans.
Mercadito Chef Patricio Sandoval
