This recipe is dedicated to my foster family in Italy ~ the hospitality
they shared was bigger than Texas! I’ll never forget us uniting over this dish
during “Tex Mex Night” in Tuscany.
~ ♥ ~
a flan on fire?
You betcha! This is one of the most amazing recipes that made my mom look more magician than chef.
This flan was typically served at Thanksgiving and as the lights dimmed and mom lit the flan, widening eyes were aglow.
I was on holiday in Italy when I made this recipe for the first time; it was something that we had for dessert for “Tex Mex Night.”
¾ cup | sugar
1 cup | canned or cooked pumpkin
1 cup | milk
1 cup | light cream
6 | cage free eggs
½ cup | sugar
½ teaspoon | salt
2 teaspoons | vanilla extract
⅓ cup | brandy
2 tablespoons | brandy (more brandy!)
ii. what to do
0. Preheat oven to 325°F. Place a 8-1/4″ round, shallow baking dish into the oven.
1. In a large, heavy skillet over medium heat, cook ¾ cup sugar until it melts and forms a light-brown syrup. Stir to blend and do not overcook!
2. Immediately pour syrup into the warmed baking dish. Holding the dish with pot holders, quickly rotate it back and forth, to cover bottom and side completely. Set aside.
4. In a large bowl with a rotary beater, add eggs and beat them slightly. Add sugar, salt and vanilla. Gradually stir in the hot pumpkin-milk mixture and ⅓ cup brandy. Pour into the prepared baking dish.
5. Set the baking dish into a shallow aluminum pan. Pour boiling water to a ½-inch level around the dish. Put the dish/pan into the preheated oven.
6. Bake 50 to 60 minutes, or until a knife inserted into the center of the flan comes out clean. Remove the custard from the oven, let cool and refrigerate overnight.
7. To serve, run a small spatula around the edge of the dish to loosen the flan. Invert the dish onto a shallow serving dish and shake gently to release. The caramel acts as a tasty sauce. Lower the lights in the room, gather your foodies, and at the table ignite 2 tablespoons of warm brandy and quickly pour it over the flan. You can whisper some magic chant or a funny limerick for full effect. Your foodies will admire you! Or at least fear you. :)
foodie tips ~
♥ In step 4 above, make sure and slowly add the hot pumpkin-milk mixture into the egg mixture to prevent cooking of the eggs! This step works great with two people; a “stirrer” and a “pourer.”
♥ Stumped with your limerick? Try making your own with a little help from the limerick factory!