I love a good flan. Cool, velvety custard bathed in caramel...mmm...yum. So when blogger Susan of Sticky, Gooey, Creamy, Chewy posted a recipe for what she says is the Holy Grail of flan, I sat up and took notice.
Since this one is a pumpkin flan, I think I've found one of this year's Thanksgiving desserts (my pumpkin-pie-hating husband thanks you, Susan). The recipe includes a couple of unusual ingredients that keep the traits of a lesser flan—a watery and spongy texture—at bay. Check out her post to find out what they are.
