Pumpkin Flan

Long Islanders know: Besito Mexican Restaurant desserts are just as good as the fantastic brunch, lunch and dinner cuisine. Serve Besito’s Pumpkin Flan de Calabaza, Pumpkin Flan for you gringos, at your next dinner party and be forewarned: your guests may never want to leave.

Pumpkin Flan Recipe

Makes: 30 servings

Flan Carmel for the molds

Ingredients for carmel molds for flan
8oz sugar
1 cup water
1 cup light corn syrup

Place all ingredients in a sauce pan.
Simmer until light carmel.
Place in molds while still hot.

Ingredients for Pumpkin Flan/Flan de Calabaza
7 1⁄2 cups milk
12 whole eggs
12 egg yolks
5 cups white sugar
2 1/2 cups pumpkin puree
1 teaspoon ground nutmeg
1 tablespoon vanilla extract

In a sauce pot place half the sugar, pumpkin, milk, spices and vanilla.

Whisk until smooth.

Gently heat until sugar is dissolved.

Place the eggs and egg yolks in a large mixing bowl with remaining sugar.

Slowly mix in the warm pumpkin mix into the egg mixture.

Place in prepped molds and bake in water bath covered at 350 degrees F for 30 minutes or until set.

beth ann clyde

beth ann clyde

Beth Ann Clyde is a Digital Editor of Long Island Pulse. Have a story idea or just want to say hello? Email bethann@lipulse.com or reach out on Twitter @BAClyde.