Saladmaster Pumpkin Flan
Serve this delicious Pumpkin Flan as part of your Canadian Thanksgiving celebrations - your guests will not be able to resist a second slice!
Ingredients
- 14 ounces sweetened condensed milk
- 14 ounces evaporated milk
- 14 ounces heavy cream
- 1⁄2 teaspoon vanilla extract
- 4 eggs
- 1⁄4 pound pumpkin, shredded, use Cone #1
- 2 tablespoons white sugar
Directions
- Mix condensed milk, evaporated milk, heavy cream, vanilla, eggs and pumpkin in blender for 5 minutes.
- Meanwhile, add sugar to round cake pan and cook over medium-low heat until it caramelizes. Remove from heat.
- Add 1 cup of water to skillet and place cake pan inside skillet.
- Carefully pour creamed mixture in cake pan. Cover skillet, set temperature to medium and cook flan in a water bath.
- When Vapo-Valve™ clicks, reduce temperature to low. Cook for at least one hour or until set.
- Remove cake pan from skillet and let flan cool completely.
- Once cooled, invert flan onto serving platter. Refrigerate for 3 hours.
- Decorate with shredded pumpkin and serve.
18874