BoCa Posted February 8, 2014 Share Posted February 8, 2014 Pumpkin Flan I can coconut milk 4 eggs 2 egg yolks half a can of pumpkin puree (not that big can. Just the normal one, same size as the coconut milk can) Pumpkin pie spice vanilla bean if you like Warm 1 CAN COCONUT MILK. Add 4 EGGS plus 2 EGG YOLKS to the warm (not hot) coconut milk, still in the pan. Whisk. To this mixture, add HALF A CAN OF PUREED PUMPKIN. whisk until just mixed. Add some PUMPKIN PIE SPICE (as much as smells good to you -- I used about 1 heaping tablespoon). I did not use, but I would have if I'd had it, one vanilla bean (the seed part that you scrape off of the insides of the bean and maybe let the outside of the bean sit in the warm mixture for a little while). Pour the mixture into 5 ramekins that are set into a high sided pan big enough to accommodate. Pour water into the pan until it rises up the outsides of the ramekins to just shie of the top -- but not so much that you can't lift it without spilling and making a mess. Bake at 350 for about an hour. Just keep an eye on it and check with a knife. Once it comes out clean, you're done. You can tell. Might just be 45 minutes. Wont' be more than an hour. I have to say that I'll really enjoy having some maple syrup on this flan. It definitely wanted the maple syrup. But for this month, it was good. We ate it with our meal, as a side dish. It could be desert. Sort of. Link to comment Share on other sites More sharing options...
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