Pie-spiced pumpkin turns this classic caramel-covered Spanish custard into a Thanksgiving-worthy dessert. This recipe is excerpted from the cookbook The Food You Crave.
Make Ahead Tips
The flans may be baked, cooled, and plated several hours ahead, covered with plastic wrap, and refrigerated.
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I made this on Thanksgiving as my mom has a gluten allergy. I got rave reviews. I normally am not a big crme brulee or pumpkin pie fan and even I liked it.... there were no leftovers, due to the fact that the extra ones were quickly grabbed and taken home by my guests.
Disappointed with this one. Not the traditional silky texture of a flan, but more mealy and fluffy. Even just doing the regular pumpkin pie filling recipe minus the crust would have been preferable in terms of taste and texture. Should point out that I baked this at a relatively high altitude (4200 feet) -- maybe worth another shot at sea level.
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