Pumpkin Flan with Brandy Recipe

Ingredients
<br>- 3/4 cup sugar
<br>- 2 (14 ounce) cans sweetened condensed milk
<br>- 1 (16 ounce) can pumpkin
<br>- 1 cup half-and-half
<br>- 4 eggs
<br>- 4 egg yolks
<br>- 1 teaspoon brandy flavoring
<br>- 1 teaspoon ground cinnamon
<br>- 1/2 teaspoon ground ginger
<br>- 1/2 teaspoon ground nutmeg
<br>- pecan halves, toasted
<br><p></p>Directions
<br>step 1: SPRINKLE 3/4 cup sugar into a 10-inch round cakepan; place pan over medium heat.  Using oven mitts, caramelize sugar by shaking pan occasionally until sugar melts and turns light brown; cool.  (Sugar may crack as it cools.)
<br>step 2: PROCESS condensed milk and next 8 ingredients in a blender or food processor until smooth, stopping to scrape down sides.  Pour over caramelized sugar in cakepan.
<br>step 3: PLACE cakepan in a large shallow pan.  Pour hot water into large pan to a depth of 1 inch.
<br>step 4: BAKE at 350 degrees for 50 minutes or until a knife inserted in center comes out clean.
<br>step 5: REMOVE cakepan from water; cool on a wire rack 25 minutes.  Cover and chill 8 hours.
<br>step 6: LOOSEN edges of flan with a metal spatula, and invert onto a serving plate.  Dip tops of pecan halves in caramel mixture left in pan; arrange, coated side up, around edge of flan.
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Ingredients
- 3/4 cup sugar
- 2 (14 ounce) cans sweetened condensed milk
- 1 (16 ounce) can pumpkin
- 1 cup half-and-half
- 4 eggs
- 4 egg yolks
- 1 teaspoon brandy flavoring
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- pecan halves, toasted

Directions
step 1: SPRINKLE 3/4 cup sugar into a 10-inch round cakepan; place pan over medium heat. Using oven mitts, caramelize sugar by shaking pan occasionally until sugar melts and turns light brown; cool. (Sugar may crack as it cools.)
step 2: PROCESS condensed milk and next 8 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Pour over caramelized sugar in cakepan.
step 3: PLACE cakepan in a large shallow pan. Pour hot water into large pan to a depth of 1 inch.
step 4: BAKE at 350 degrees for 50 minutes or until a knife inserted in center comes out clean.
step 5: REMOVE cakepan from water; cool on a wire rack 25 minutes. Cover and chill 8 hours.
step 6: LOOSEN edges of flan with a metal spatula, and invert onto a serving plate. Dip tops of pecan halves in caramel mixture left in pan; arrange, coated side up, around edge of flan.

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