The Co-op Food Stores

added 03/07/08

Serves 6

Cook’s Note: The standard dessert in Mexico, Latin, and Central America is flan. Sugar is melted in a saucepan to caramelize until it is golden brown. The caramel is covered with a simple egg custard, then baked in a pan of hot water which helps control the heat of the custard while it cooks. The cooking method is called baño de María ” in Spanish or “Mary’s bath.” When served, the flan is inverted so the caramel is on top and drips gloriously down the sides of the custard. The custard itself is often varied by adding ground almonds, fresh coconut, cinnamon, lemon rind, chocolate, and in this case, pumpkin.

Flan
1 cup canned pumpkin
1 14 1/2 oz. can condensed milk
1 12 oz. can evaporated milk
8 eggs
3 Tbs. sugar

In a large bowl, mix the pumpkin, condensed and evaporated milk, eggs, and 3 Tbs. of sugar until smooth. Set aside.

Preheat the oven to 375°F.

Place one cup of sugar in a heavy-bottomed saucepan and cook, stirring constantly, over medium heat until the sugar melts and turns a light amber color, about 15 minutes. Pour the caramel into a 9×4-in. loaf pan or into siz individual 8-oz. ramekins or molds. Pour the reserved flan mixture on top of the caramel. Place loaf pan or ramekins on a rack in a large pan, filled half-way with water. Bake 15 minutes.

Reduce oven temperature to 350°F, and bake until set (a knife inserted will come out clean), about 30 minutes. Remove flan from the water bath and let cool completely.

Place the cookies and butter in a food processor or blender and process until well blended. Pack the crust mixture on top of the cooled flan, and transfer to the refrigerator to chill overnight.

To serve, run a knife around the inside edges of the loaf pan or molds and invert onto a serving platter or individual plates.

Caramel
1 cup sugar

Crust
1 lb. gingersnap cookies
1/2 cup melted butter