Creamy, light and no-fuss, flan is the perfect way to end a Thanksgiving feast. Morales keeps it straight to the point vanilla and condensed milk but gives it some added fall flair with pumpkin pie flavors like cinnamon and nutmeg. Each bite feels cool going down with a warm touch.
- 4 large eggs
- 1 can low-fat evaporated milk
- 1 can fat-free sweetened condensed milk
- 1 teaspoon vanilla
- 1 cup (8 ounces) pumpkin pie mix
- Cinnamon and nutmeg
- 3/4 cup sugar
1. In a blender, combine the eggs, evaporated and condensed milks, vanilla and pumpkin mix. Blend until smooth and set aside.
2. Heat water in the bottom part of a double boiler pan (about one quarter of the way full) or in a roasting pan in an oven preheated to 325 F (also one quarter of the way full).
3. While the water is heating, pour the sugar into a flan mold. Over a very low flame, caramelize the sugar. This is the hardest part of the recipe because the key is not to let the sugar burn or get too dark. The pan can be directly over the flame. Use a wooden spoon to work the sugar around the pan. Remove from the flame as soon as the sugar starts to turns a light brown.
4. Once the sugar reaches a light brown caramel color, it's important to coat the whole pan with it. Tilt the pan and using the wooden spoon coat all of the pan's sides. Now it's ready for the flan mixture.
5. Pour the flan mixture into the sugar coated flan mold. Place it in the water in the double boiler pan or in the water-filled roasting pan in the oven.