Pumpkins have had a long and interesting history; they originated in North/Central America as early as 5,500 B.C. Native Americans used the pumpkin extensively. They roasted its seeds and even dried strips of pumpkin to make colorful mats.
This coloful member of the squash family (Cucurbita is a featured ingredient in many dishes, including pies, soups and breads. Pumpkins range in size from less than one pound to mammoths ranging over 1,000.
Our fall holidays simply would not be complete without the pumpkin. This Halloween, why not treat your family and friends to a seasonally-appropriate Pumpkin Flan?
Flan is the name for a Spanish dessert of custard baked in a caramel-coated dish. When the baked custard is inverted, the caramel forms a delicious layer on top.
Pumpkin Flan
2/3 cup sugar
3 beaten eggs
3/4 cup canned pumpkin
1 5oz. can (2/3 cup) evaporated milk
1/4 cup sugar
1 tsp. pumpkin pie spice*
1 tsp. finely shredded orange peel
1 tsp. vanilla
Pomegranate seeds (optional)
To caramelize the sugar, in a heavy medium skillet melt the 2/3 cup sugar over medium-high heat. Do not stir the sugar; shake the skillet occasionally. When the sugar starts to melt, reduce the heat to low. Cook, stirring frequently with a wooden spoon until the sugar is golden brown.
Remove the skillet from the heat and immediately pour the caramelized sugar into four ungreased 6-ounce custard cups. Holding the cups with pot holders, quickly tilt to evenly coat the bottoms of the cups.
Place the cups in a 2-quart square baking dish. In a mixing bowl stir together the eggs, pumpkin, milk, the 1/4 cup sugar, pumpkin pie spice, orange peel, and vanilla. Pour the pumpkin mixture over caramelized sugar into the cups. Place the pan on the oven rack. Pour the boiling water into the baking dish around the cups to a depth of 1 inch.
Bake in a preheated 325°F. oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean. Remove the cups from the water. Cool slightly on wire rack. Cover and chill for 4 to 24 hours.
To serve, loosen the edges of flans with a knife, slipping the point of the knife down the sides to let in air. Invert a dessert plate over each flan; turn the custard cup and plate over together. Scrape the caramelized sugar that remains in the cup onto the flan. If desired, garnish with pomegranate seeds.
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