If you want to make something a little different from standard Classic Mexican flan or chocolate flan, how about this recipe? The three spices and brandy bring out the flavor of the pumpkin and it is a truly original dessert. The pecans make it look decorative and the taste is really indulgent.
If you want something else rather than pumpkin pie over the holidays, this recipe is sure to please. This Mexican flan recipe serves four people but you can double the ingredients if you have two pans. You can cook them both together and the cooking time does not change.
Uniquely Different Mexican Pumpkin Flan Recipe
Ingredients for Mexican Flan:
16 oz can pumpkin
2 eggs
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ cup plus 2 tablespoons sugar
½ cup Half & Half
¼ teaspoon ground nutmeg
½ teaspoon brandy flavoring
2 egg yolks
14 oz sweetened condensed milk
1 package toasted pecan halves
Fresh mint, to garnish
Preparation for Mexican Pumkin Flan:
- Sprinkle the sugar into a 1 quart flan dish and warm it over a moderate heat.
- Shake the pan using oven mitts to caramelize the sugar.
- It will eventually turn brown.
- Pour it into a spring form tin.
- Preheat the oven to 350 degrees F.
- Process the condensed milk, pumpkin, eggs, egg yolks, Half & Half, cinnamon, nutmeg, brandy and ginger in a food processor or blender until smooth.
- Scrape down the sides a few times.
- Put this mixture in with the caramelized sugar.
- Put the spring form pan in a big shallow pan and pour in an inch of hot water.
- Bake for 40 minutes or until a knife inserted into the middle comes out clean.
- Take the spring form tin out of the water bath and let it cool for 25 minutes on a wire rack.
- Cover and chill the pumpkin flan for 8 hours.
- Use a metal spatula to loosen the edges, and then invert it on to a serving plate.
- Dip the pecans in the caramel mixture and arrange them, caramel-coated side up, around the flan top.
- Garnish the flan with fresh mint sprigs.
