This flan is a caramel-glazed custard with touches of brandy flavoring, nutmeg, and ginger.
INGREDIENTS (for 8 servings):
- 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
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.)
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.
PLACE cakepan in a large shallow pan. Pour hot water into large pan to a depth of 1 inch.
BAKE at 350 degrees for 50 minutes or until a knife inserted in center comes out clean.
REMOVE cakepan from water; cool on a wire rack 25 minutes. Cover and chill 8 hours.
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.
Reprinted with permission of Southern Living® magazine. All rights reserved.