Pumpkin flan

To complement the ham I served as the main dish for my winter dinner party, I made pumpkin flan, a nod to Thanksgiving that'd just passed. This was the first time I used pumpkin in a dessert and the first time I made flan. Both worked out well.

Ingredients for the condensed milk

yields 1 C

1 C double cream (do not use all cream, it will get to thick and clumpy!)

1 C whole milk

½ C xylitol

Condensed milk

1 tbsp butter

⅛ tsp xanthan gum

¼ tsp vanilla bean paste

Method for the condensed milk

1. In a medium heavy saucepan, combine the cream, milk and xylitol over medium heat.
2. Bring to a boil, then reduce heat to low and simmer gently for approx. 1 hour, stirring frequently, until the mixture is reduce by half. (Leave the thick bits of milk that form on the sides. Do not stir the bits into the mixture so the condensed milk will turn out smooth.)
3. Add the butter and let melt. Stir in the vanilla.
4. Remove from heat and briskly whisk in the xanthan gum. Let mixture cool to room temperature. May be prepared in advanced and stored in the fridge.

Ingredients for the caramel

¼ C demerara sugar
2 tbsp water
1 tsp molasses

Method for the caramel

1. Butter 8 small ramekins (3" - 4" in diameter) and preheat oven to 160°C.
2. To make the caramel sauce, combine the sugar, water, and molasses in a small saucepan over medium heat. Bring to a boil and cook for 1 minute. Remove from heat.
3. Divide the caramel sauce between the prepared ramekins.
   

Ingredients for the flan

for 8 servings

1 C pumpkin purée

4 large free-range eggs

1 C condensed milk (made earlier)

1 C double cream

¼ C demerara sugar

1 ½ tsp cinnamon

1 tsp vanilla bean paste

Method for the flans

1. In a medium bowl, combine the pumpkin, eggs, condensed milk, cream, sugar, cinnamon, and vanilla.
2. Whisk until well combined and smooth.
   
3. Divide the flan mixture among the prepared ramekins with the caramel sauce at the bottom. 
   
4. Bake in a water bath for 40-50 minutes, until the centre of each flan is set.
   
5. Remove and let cool. Chill in the fridge for at least 4 hours before serving.
   
6. To serve, run a sharp knife around the edges of the flan to loosen and flip out onto the plate. Drizzle any remaining caramel over the flan.
7. Flans can be wrapped tightly in plastic wrap and kept in the refrigerator for up to 4 days.
   

I did find the flan a bit sweet though Husband and his brother thought it was just the right side of sweet when paired with a strong cup of tea (I served a pot of Fortnum & Mason's cranberry black tea). Still, I would probably reduce the amount of sugar used in the flan mixture (¼ C demerara sugar) or leave it out entirely next time.