And to this day, I do know that the children were the ones really loosing out, mine included since they only get in their lunchbox what I cook!! Why? Because we have been invited to P.'s place a few times and every time, we had a great meal. Last time we had him and his family over, he brought exquisite Pumpkin Flan au caramel. To die for (and coming from me who does not crave sweets, this says a lot). I asked him for his recipe, which he gave me with proportions for 24 servings!!! ... After a few maths calculations (argh...why did I wrongly assumed that professional cooks in the US used the metric system???), came up with enough to make for my family and neighbor. Since I had only glanced through the recipe, I had wrongly assumed that the canned pumpkin had to be the "PIE" type... but nobody complained that it was too sweet (that's a foreign concept for my husband!!).... It was, admitely, excellent and something great to serve in the Fall in the US to go beyond the traditional pumpkin pie!
I am so thankful that P. was willing to share his recipe. I can't wait to have another dinner at his place (or a potluck party at ours!!). At least, we know that we are not missing out!
Ingredients (For 24 servings, you do the maths!)
- 6 cups sugar, granulated
- 4 1/2 cups heavy cream
- 3 cups whole milk
- 15 eggs
- 3 egg yolks
- 45 ounces pumpkin, canned solid (not pie)
- 3 tsp pure Vanilla
- 4 1/2 tsp cinnamon
- 3/4 tsp ground ginger
- 3/4 tsp nutmeg
- 3/4 tsp salt
Cook 3 cups of sugar in a dry 2-quart saucepan over moderate heat, undisturbed (!!), until it begins to melt, stirring occasionally with a fork (!!) until sugar melts into a deep golden caramel. Pour caramel into foil cups tilting to cover bottom and side
1) Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat. Whisk together whole eggs, yolk, and remaining sugar in a large bowk until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well. Add hot cream mixture in a slow stream, whisking.
2) Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Pour custard over caramel into dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean about 1 1/4 hour.
3) Remove from the oven and place in the blast chiller until 40 degrees F. or less.
My Personal Comments
- I did not have foil cups so I used my small ramequins. Truth is that it would be easier (and prettier) to unmold if in foil cups. If you don't have foil cups, bring a little bit of water to a boil in a large saucepan and let the ramequins sit for a few minutes to melt the caramel before unmolding.
- No blast chiller in our house!! I just put the flans in the fridge once they were cold; if you live in a cold area, just let them cool fast outside before putting them in the fridge.
- I used pumpkin pie canned... and it was really good too
- I used almond milk too to lower the fat content and it turned out great too.