Pumpkin Flan With Gingersnap Crust

1. 1

   Preheat oven to 350 degrees.

2. 2

   Mix pumpkin, sweetened condensed milk, evaporated milk, 8 eggs and 3 tablespoons sugar until smooth. Set aside.

3. 3

   Heat 1 cup of sugar in a saucepan until melted and amber in color (approximately 20 minutes).

4. 4

   Immediately pour melted sugar into a 9 x 5 inch loaf pan.

5. 5

   Pour pumpkin mixture into pan on top of the caramel.

6. 6

   Place loaf pan in a deep baking dish partially filled with hot water.

7. 7

   Bake until flan is set, (about 50 minutes) or until knife comes out clean.

8. 8

   Remove from oven and cool completely on a wire rack.

9. 9

   Combine cookies and melted butter in a food processor until well blended.

10. 10

    Pack the cookie mixture on top of the cooled flan.

11. 11

    Refrigerate at least 8 hours.

12. 12

    Run a small knife along the edges of the mold to loosen; invert onto a serving plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.