It’s fall and if I click my heels 3 times and say “PLS, PSL, PSL”, will I become a cute 23 year old girl with long blonde hair and skin like a baby?
Please say yes…
And, for those of you not in the know, PSL is a pumpkin spice latte …. synonymous with this magnificent sweater-wearing weather (although it is currently a sweltering 25 degrees Celsius which, for you Fahrenheit people, that’s real hot for this time of year!).
Currently, we are in another phase of restriction and all restaurants are closed (except for patios) and I’m feeling like we all need a little treat to get us through this. But, my biggest problems with treats (especially during Covid) is that I can’t stop at one.
So it made me think…
Why not make something that will be a little treat, not totally indulgent and freezable” so you can have only one?!?
Then I remembered that I had some leftover pumpkin puree (if you need a recipe for making your own puree after Halloween is over and you have a ton of pumpkins lying around, check out this recipe)…
And then I thought about autumn flavours and apples came to mind!!
Aaaand then I also remembered that I did a post on a really quick creme caramel (this 10 minute creme caramel I posted for the holidays last year because I wanted something that I could freeze and then have ready for the holidays at a moments notice).
Well, that got me thinking…why not marry all the autumn vibes and create a flan with all the fall feels??
And that, ladies and gents, is how this dessert was born! Quick and easy with very few ingredients!!
And you have yourself a quick autumn dessert! Pumpkin flan with apples makes a delicious treat that you can make ahead and serve to people when we finally can start living our lives again!
NOTE: I also thought (yes, I think a lot!) that years from now, when I re-read this blogpost, I’m going to remember this time in history. So weird that we are living it now and that one day (soon, I hope) it will be a distant memory!
The Easiest Apple and Pumpkin Flan
- 1/2 cup corn syrup
- 4 apples peeled, cored and diced
- 4 eggs
- 2 egg yolks
- 1 can 300ml sweetened condensed milk
- 300 ml water
- 1/4 c pumpkin puree
- 1/2 tsp allspice
- 1 tsp cinnamon
- Preheat oven to 375 and coat 8 small ramekins with cooking spray; also find a large roasting pan that will fit your ramekins
- and set aside.
- Pour 2 tbsp of corn syrup into each ramekin; top with diced apples (equally distributed).
- Place eggs and egg yolks into your blender and mix until combined (about 1 minute).
- Pour the condensed milk into the egg mixture and blend again.
- Fill the can to the rim with warm water, using a spatula to get all of the remaining milk off the sides of the can; remove the clear top piece from the blender and pour in the hot water while blending on low speed.
- Add the pumpkin puree and blend again.
- Pour the mixture into the ramekins and place in the roasting pan.
- Fill the roasting pan with warm water until the water reaches about 1/2 way up the sides.
- Bake in the pre-heated oven for 45-50 minutes (or until the centre isn't jiggly anymore).
- 10. Remove from oven and cool for about 1/2 hour; refrigerate for a few hours or up to 4 days.
- 11. When ready, run a sharp knife around the edge and flip over onto a plate, making sure you get all of the caramel out of the
- 12. Serve with whipped cream and a dash of cinnamon.