I know we have a ways till Thanksgiving, but I’m already sold on this year’s dessert. This past weekend—for my Turkey in Mole Poblano soiree—I liberated a leftover can of pumpkin purée, added it to a flan and topped with some pepitas toasted in ancho salt. MAGIC. I might make it again this weekend for the Oscars, any excuse really. This was the first time I’d made flan and the first time I’d made a dry caramel. Talk about weird science. You just heat plain cane sugar in a pan until it turns to caramel. (Obvi for some, revolutionary for the rest of us.)
The caramel gets poured into a souffle dish, and then the flan so that when you eventually turn it upside down, the caramel spills out and pools around the flan.
The flan itself is a snap—you probably already have most of the ingredients in your cupboard. Click HERE for recipe. The flavor and texture—absolute perfection. My flan was a little runny in the middle so next time I might cook a little longer than the recommended hour and 15 minutes, and make sure it has more than 6 hours chilling in the fridge to set. Oh, and with any dessert it passes the most important test of all: A++ leftover for breakfast the next morning with a cup of coffee.