Caramel Pumpkin Flan

Recipe courtesy of Sack's Cafe, Anchorage

Serves: Approx. 10


4 cups sugar

1 ½ cups water

1 1⁄3 cups sugar

pumpkin Flan

12 eggs

4 cups pumpkin puree

1 scant tsp salt

1 scant tsp ginger

1 scant tsp cinnamon

½ tsp ground allspice

4 cups cream

1 ½ tsp vanilla

For the caramel, combine water with sugar in a skillet and bring the mixture to a boil, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Cook the syrup, swirling the skillet, until it is a deep caramel, pour it into 10 oz-size ceramic ramekins, tilting the pan to coat the bottom evenly, and let the caramel harden.

For the flan, whisk the eggs with sugar, add the pumpkin puree, salt, ginger, cinnamon, allspice, vanilla and cream. Pour the custard into the ramekins. Bake at 350 degrees in a water bath for approx. 1 hour and 15 min. Run a smooth knife around the rim of ramekin, then put a plate upside on top of the ramekin and then flip it over. It should slide right out. (You may need to tap it gently.) Top with whipped cream and fresh mint.