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Updated: December 8, 2012 6:05AM



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)

For flans: Preheat oven to 350 degrees.

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

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