Description
A luxurious custard dessert with bright citrus notes and warm autumn spices, topped with golden caramel.
Ingredients
- 1¾ cups granulated sugar, separated
- ⅛ teaspoon cream of tartar
- Zest from 3 medium oranges, separated
- 6 large eggs
- 1¼ cups half-and-half
- ½ cup sour cream
- ½ teaspoon ground mace or nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon fine sea salt
- 1 cup pumpkin puree
Instructions
- Preheat oven to 325°F and warm a 2½-quart souffle dish in the oven.
- Make caramel with 1 cup sugar, ⅓ cup water, and cream of tartar until deep amber, 10-12 minutes.
- Stir in zest from 1 orange, then coat the heated dish with caramel.
- Whisk remaining ¾ cup sugar with zest from 2 oranges, then add eggs one at a time.
- Slowly whisk in half-and-half, sour cream, spices, and salt until smooth.
- Fold in pumpkin puree and strain mixture through fine-mesh sieve.
- Pour over caramel and bake in water bath for 1 hour 20-35 minutes until set.
- Cool completely, then refrigerate at least 6 hours before unmolding.
Notes
- Use room temperature eggs for easier mixing
- Don’t skip the cream of tartar – it prevents grainy caramel
- The flan improves in flavor after overnight chilling
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes