Pumpkin Spice Flan- a simple twist on a Latin Treat
Flan- A Latin Classic
The first time I ever had flan I was in middle school. We had recently moved to Miami; I was at a friend’s house and her grandmother was making it. She was trying to teach us, but her measurements were all based on a broken coffee cup. It was all about the ratios. The flan was delicious and it quickly became one of my favorite dishes.Don't let the month pass before trying Pumpkin Spice Flan!Click To Tweet
It’s creamy and not to sweet on its own, but the caramel sauce that it’s baked in adds the perfect amount of sweetness.
A few weeks ago I posted a recipe for Pumpkin Spice Coffee Creamer. A delicious blend of pumpkin, condensed milk, milk, and spices. In a stroke of brilliance, I realized that not only is it the perfect coffee creamer, it would also be the perfect base for flan. Once you have your pumpkin spice creamer base, it’s as simple as adding eggs to make a custard.
When baking the flan, be careful to place your filled custard cups in a glass baking dish and fill with water halfway up the custard cups. Be gentle taking it in and out of the oven. The water can splash into your flan.
After burning myself in an attempt to make caramel for the base, I opted for real maple syrup. Feel free to make caramel if you wish.
Enjoy this take two recipe!
Happy gluten free eating!
- 1 1/2 Cups Pumpkin Spice Coffee Creamer
- 3 Eggs
- 4-6 Tablespoons Maple Syrup
- Preheat oven to 350 degrees
- Whisk together Pumpkin Spice Coffee Creamer and eggs until smooth.
- Pour 1 to 1/2 Tablespoons into the bottom of a custard cup. Repeat with 3 more cups.
- Divide creamer egg mixture among 4 cups.
- Place custards cups in small glass baking dishes. Fill baking dish with water, about half way up the cups.
- Bake at 350 degrees for 40 minutes or until set.
- Carefully remove from baking dish. Allow to cool.
- Refrigerate at least two hours.
- To remove flan from cup, carefully run a knife around the edge and invert onto a small plate.