Jack O'Lantern Pumpkin Flan

Candy corn is arranged in the bottom of baking cups; a caramelized syrup is poured over. A pumpkin & spice custard is baked atop, & chilled before unmolding.

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Ingredients:

• 3/4 cup pumpkin puree
• 3/4 cup sugar
• 2 Tbsp water
• 4 eggs
• 1 egg yolk
• 1 14 oz can sweetened condensed milk
• 8 oz (1 cup) half and half or light cream
• 1/2 teaspoon cinnamon
• 1/2 teaspoon all spice
• 1/2 teaspoon nutmeg
• Yellow and orange candy corn

Method

Preheat oven to 325 degrees. Using 8 small heat-proof ramekins or custard cups, place candy corn in each cup to resemble a carved pumpkin. Use two for eyes, one for nose, 3 for mouth. Prepare caramel by using a small heavy-bottomed sauce pan. Bring water and sugar to a boil over high heat. Reduce to low heat or sugar will burn. Let sugar caramelize, but do not stir until syrup turns golden brown. Wash down sugar crystals clinging to side of the pan with cold water and a pastry brush. Pour caramel syrup very carefully into cups that have the candy corn faces in the bottom. It is easiest to use a small spoon. Pour just enough to cover the bottom of each one. Save the remaining syrup in the pan. Beat the eggs and egg yolk in a bowl until light and fluffy. Add the remaining ingredients and canned pumpkin and mix well. Pour mixture evenly into each cup. Place in a water bath with water reaching halfway up the side of each cup in 9 X 13" baking pan. Bake 1/2 to 1 hour or until firm. Remove from water bath and let cool, then refrigerate several hours to chill. To unmold, run knife around the edge of the cups and invert onto individual serving plates. If desired, take the remaining syrup and 1/2 cup of water and bring to a boil. Pour over each flan on plate. Garnish with candy corns around the plate.

Notes: Each face with the candy corns come out different and sometimes freaky looking! Kids love it and it's good for you, too!

Number of servings: 8

Submitted By: faustina4life
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