Pumpkin Flan With Gingersnap Crust

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Mix pumpkin, sweetened condensed milk, evaporated milk, 8 eggs and 3 tablespoons sugar until smooth. Set aside.
  • Heat 1 cup of sugar in a saucepan until melted and amber in color (approximately 20 minutes).
  • Immediately pour melted sugar into a 9 x 5 inch loaf pan.
  • Pour pumpkin mixture into pan on top of the caramel.
  • Place loaf pan in a deep baking dish partially filled with hot water.
  • Bake until flan is set, (about 50 minutes) or until knife comes out clean.
  • Remove from oven and cool completely on a wire rack.
  • Combine cookies and melted butter in a food processor until well blended.
  • Pack the cookie mixture on top of the cooled flan.
  • Refrigerate at least 8 hours.
  • Run a small knife along the edges of the mold to loosen; invert onto a serving plate.
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