pumpkin flan with caramel sauce

"What's for Dinner, Honey?"

Pumpkin Flan with Ginger Whipped Cream and Caramel Sauce- from Jan Lyon, {the Duchess}

Flan, not something you find on every menu. A travesty, really. Flan is a most underrated dessert. Besides, there's ginger whipped cream and caramel sauce fot the top- you really can't go wrong.

Pumpkin Flan

5 eggs
2/3 cup sugar
1 1/4 teaspoon pumpkin pie spice {or just use a mix of ginger, nutmeg, allspice, cloves and cinnamon}
1/2 teaspoon salt
1 cup light cream
1 cup whipping cream
1 1/2 cups canned pumpkin
pecan halves

Beat eggs, sugar, and spices until blended. Scald cream, take it off the heat. Blend a small amount of cream into egg mixture, stirring all the while so you don't cook the egg, then stir the remaining egg mixture into the cream. Stir in the pumpkin and blend it until it's smooth.

Pour into an 8" flan pan {you have one of those, right?} or a shallow pie pan. Place that pan in another larger pan and fill it with a 1/2" of boiling water {so.many.pans} Bake at 350 degrees for 30 minutes or until the center is almost set but soft. It will set more as it cools. Remove from water, and cool on a rack. Chill several hours or overnight.

To unmold, run a sharp knife around the edges of the pan, put the pan back in hot water for 5 minutes, and invert on a plate.

Toast pecan halves in a 350 oven a few minutes. Place them around the edge of the flan. Serve a slice of flan with a dollop {such a Duchess word} of ginger whipped cream topped with a toasted pecan and drizzled {liberally} with caramel crystal sauce.

 

Ginger Whipped Cream

1 1/2 cup heavy whipping cream well chilled
3 tablespoons confectioners sugar
1/2 teaspoon ground ginger
1/4 cup finely chopped crystallized ginger

Whip the cream until soft peaks form, fold in powdered ginger and sugar until blended, whip again until soft peaks form. Fold in chopped crystallized ginger. Chill.

 

Caramel Crystal Sauce

A warning with this- you're working with smoking hot sugar, so be very careful.

1 1/2 C sugar
1 C boiling water
2 T butter
2 T light corn syrup

Heat sugar until it forms a golden brown syrup- be careful not to burn it. Remove from heat and slowly, and very carefully, add the hot water. Return to the heat and stir in butter and corn syrup. Cook, stirring constantly until smooth and syrupy {which is such a strange looking word}.

The sauce will thicken as it cools. Store at room temperature in a covered jar. It makes 1 1/2 cups {but you'll find reasons to eat it by itself. With a spoon. In the middle of the night. In your pajamas. In front of the fridge.} Make more.

Just see if you don't add this one to your favorite dessert list, and then run right out yell at Alexa to get your flan-loving-self a special flan pan.