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Caramelized Orange Pumpkin Flan

Photo: Annabelle Breakey
Total time 6 hrs, 15 mins
Yield Serves 12
Adding a little cream of tartar keeps the hot caramelized sugar from crystallizing; orange zest intensifies its flavor.

Ingredients

  • 1 2/3 cups sugar, divided
  • 1/8 teaspoon cream of tartar
  • Zest of 2 large oranges, divided
  • 5 large eggs
  • 1 1/2 cups half-and-half
  • 1/2 cup sour cream
  • 1/2 teaspoon ground mace or nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 cup Homemade Pumpkin Puree

Nutrition Information

  • calories 205
  • caloriesfromfat 32 %
  • protein 3.9 g
  • fat 7.3 g
  • satfat 3.8 g
  • carbohydrate 32 g
  • fiber 0.4 g
  • sodium 95 mg
  • cholesterol 105 mg

How to Make It

  1. Preheat oven to 350° and put a 2 1/4- to 2 1/2-qt. soufflé dish in oven to heat.

  2. Cook 1 cup sugar, 1/4 cup water, and the cream of tartar in a large frying pan over medium-high heat, stirring occasionally, until sugar turns deep golden, 8 to 12 minutes. Remove from heat and stir in zest of 1 orange. Protecting hands, remove dish from oven and pour caramelized sugar inside. Tilt dish until syrup thickens and evenly coats bottom and 1 to 2 in. up side.

  3. Heat a kettle of water to boiling. In a bowl, whisk remaining 2/3 cup sugar and zest of 1 orange with remaining ingredients. Pour into soufflé dish and set dish in a 9-in. square baking pan. Put pan with dish on oven rack. Pour boiling water into pan halfway up side of soufflé dish.

  4. Bake until a knife inserted halfway between center and edge comes out clean, 1 1/4 to 1 1/2 hours. Remove dish from water and let cool on a rack, then chill, covered, at least 4 hours.

  5. Run a thin metal spatula around inside of dish, then invert onto a deep plate. Set soufflé dish in hot water 10 minutes to loosen syrup (not all will come off); scrape syrup over flan. Cut flan into wedges.

  6. Note: Nutritional analysis is per serving.