As we don’t use a lot of bread or wheat-filled items, we do gluten-free pretty easily. So, I decide on a roast turkey with a nice “platano” or plantain stuffing made with lots of fruits and veggies instead of bread crumbs. Yams and cranberries are allowed, so that only leaves what to make for dessert. Flan de calabaza!
As I mentioned last month, my daughter is the best flan maker in our family, so I have volunteered her yet again to make this delicious flan recipe that we came across on the Rachel Ray website a while back. It is made out of pumpkin puree and is a great substitute for traditional pumpkin pie. She has made it a few times before, and it is always a hit, so I thought I would share it with all of you. Bon appetit and I hope you had a Happy Thanksgiving!
Pumpkin Flan
Makes: 10 servings Prep: 20 mins Bake: 1 hr
Ingredients
1 1/2 cups sugar
1- 12 ounce can evaporated milk
1-14 ounce can sweetened condensed milk
5 large eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon pure vanilla extract
1-15 ounce can pumpkin puree
Directions
Preheat the oven to 350 degrees. In a medium saucepan over high heat, add the sugar and pour 2/3 cup water around the perimeter. Using a wooden spoon, cook, stirring until golden, about 5 minutes. Lower the heat and cook until copper-colored, 1 to 2 minutes. Pour into a 10-inch deep-dish pie plate; using potholders, tilt to coat the bottom and the sides, then place in a roasting pan on an oven rack.
Using a blender, combine the remaining ingredients and pour into the pie dish. Fill the roasting pan with enough water to come halfway up the sides of the pie dish. Bake until set, 45 to 60 minutes. Transfer the pie dish to a rack to cool completely, about 45 minutes. Refrigerate until the caramel is set, about 2 hours. Invert onto a plate before slicing.