Page 26 - Pastry & Baking Magazine

Regional Showcase
24
Pastry & Baking North America
Serves 6
Caramel
½
cup sugar
In a stainless steel pan, melt sugar over
low heat, stirring constantly until the
sugar has completely melted and turned
a light golden brown color.  It should
have a thick syrupy consistency.  Pour a
small amount of the melted sugar into
each 4 oz ramekin. 
Flan
¾
cup sugar
5
eggs
8
oz pumpkin puree
½
teaspoon salt
½
teaspoon ground cinnamon
¼
teaspoon ground nutmeg
½
split vanilla bean (may be substituted
with ½ teaspoon vanilla extract)
1
tablespoon brandy
14 ½
ounces evaporated milk
Fresh whipped cream
1.
Preheat oven to 350˚F. In a bowl, mix
sugar with eggs and beat well.  Add
the pumpkin puree then add salt,
cinnamon and nutmeg to your bowl.
Scrape the inside of the vanilla bean
to remove the seeds into the bowl. 
Add evaporated milk and brandy to
your ingredients and mix well until
smooth.
2.
Pour the flan mixture into the
ramekins, filling to the rim.  Bake in
a bain marie for 45-50 minutes.
3.
When the flan is bouncy to the
touch, remove from the oven and
cover with plastic wrap.  Refrigerate
overnight.
4.
When ready to serve, slide a knife
around the inside perimeter of the
ramekin and turn upside down to
remove the pumpkin flan.  Serve
with a dollop of fresh whipped cream
and accent with crystallized ginger.
Caramel Pumpkin Flan
Geneva, Illinois
Alain Roby
Pastry Chef/Owner
All Chocolate Kitchen
33
South Third Street
Geneva, IL.
60134
Your Notes