Pumpkin Spice Flan

Fun fact: flan was originally a savory dish not sweet, but aromatic and pleasant to the palate.  

This flan recipe means so much to me simply because i grew up watching my mother making flan all of my life. I've always been so intimidated by it and today i finally took a chance and gave a try, and I have to say i am very proud of myself it came out pretty good. I took it to the next level and made this recipe perfect for this season, as Thanksgiving soon to approach us this pumpkin spice flan would be ideal for your Thanksgiving desert. My family was amazed that there could be such a thing as a pumpkin flan because they have only tried the original and i'm sure your family and  friends will love it as well. I added a mix of oats and nuts for a little crunch but it is totally optional. Its as good without them. Now lets get started =)  

{Custard/ Flan}

• 3/4 cup white sugar 
• 1 can sweetened condensed milk
• 1 can evaporated milk 
• 15 oz can pumpkin puree
• 1 teaspoon pumpkin pie spice 
• 1 tablespoon vanilla extract 
• 5 eggs 
• 1/8 teaspoon salt

In a sauce pan melt the sugar on a medium heat till golden. keep your eye on it and do not stir. Be careful with this step it may take some time, it took me three tries to get it rite. After is melted with a beautiful shade of golden pour in your ramekins or pan. Set side. 

pour all other ingredients in a blender and blend till combined.

Pour threw a sieve and on top of your caramel sugar. Place your ramekin inside another larger pan with hot water creating a double boiler, this will let the flan bake gently and evenly. Bake for an hour in a 350 degrees oven. Let cool completely. 

{Pumpkin Pie Spice}

If you don't have pumpkin pie spice on hand you can do what i did and make your own and store the rest in a air tight container or jar for your next recipes! Its better and you will save a ton of money making it yourself.

• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon all spice 
• 1/4 teaspoon ground cloves 
• 1/2 teaspoon ground nutmeg or mace

{Topping}optional 

• 1/4 cup almonds
• 1/4 cup pecans
• 1/4 cup pumpkin seeds
• 1 tablespoon chia seeds 
• 2 tablespoon rolled oats
• 2 tablespoon brown sugar
• 1 teaspoon cinnamon 
• 2 tablespoon olive oil 
• pinch salt 

Toss all together and place in a small baking sheet and toast stirring occasionally, until golden, about 10-12 minutes. Serve over top with some mint leaves.