Good-ass Pumpkin Flan
Ingredients:
1¼ cups unsweetened canned or fresh pumpkin puree
2 cups heavy cream
½ cup sugar
6 large eggs
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon grated nutmeg
TOPPINGS:
Blackberry preserves
Pure Maple Syrup (the thicker, the better)
What to do:
STEP 1: Preheat oven to 350° F.
STEP 2 (fresh pumpkin only): Quarter pumpkin, scoop out seeds and strings, and place in a baking dish along with 1 inch of water (skin side down). Bake for 1 hour, or until flesh is tender and cooked through. Allow to cool slightly, then scoop flesh from the skin and puree in a food processor. A 1lb pumpkin should yield about 1½ cups of fresh puree.
STEP 3: Combine pumpkin, salt, cinnamon, ginger, and nutmeg in a large bowl and set aside. In a medium saucepan, combine the cream and sugar. Bring barely to a simmer over medium-low heat.
STEP 4: While waiting for the cream to heat, place about 2 tbsp of topping into each of 8 small ramekins. Be sure to make it an even layer. Place the ramekins into a large baking dish or roasting pan and set aside.
STEP 5: Separate 3 yolks from the eggs and combine with remaining whole eggs in a mixing bowl. Whip until slightly thickened and lightened in color. While whisking, drizzle in about a quarter of the hot cream (this will help slowly introduce the eggs to the heat). Now, remove saucepan from heat and whisk the egg mixture into remaining cream.
STEP 6: Strain the custard mixture into the pumpkin mixture and whisk to combine.
STEP 7: Evenly distribute the custard into the ramekins. Place the pan on the middle rack of the oven and pour boiling water into the pan about half way up the sides of the ramekins.
STEP 8: Cook for about 40 minutes, or until the flan wobbles slightly when jostled (begin checking at 30 minutes). If you’re unsure, stick a paring knife midway between the edge and the center of one of the ramekins. If it comes out clean, your flan is done.
STEP 9: Carefully remove the ramekins to a towel-lined cookie sheet. Allow to cool, and then chill in the fridge. To serve, carefully loosen the edges with a thin knife, and then place a medium sized plate upside down on the ramekin and flip. Enjoy!
