Spiced Pumpkin Flan
½ cup sugar for making caramel
4 T water
1 cup Koginut puree (see instructions below)
1 cup milk
1 cup heavy cream
3 ½ T coconut sugar
¼ t. vanilla extract
1/8 t. nutmeg
¼ t. ground ginger
Pinch sea salt
Pomegranate arils- the fleshy red seed pods inside the fruit
Blood Orange zest
Blood Orange rounds
7- 4 oz ceramic ramekins for baking the flan
This flan uses Koginut Squash which is naturally quite sweet. To make the puree, cut the squash in half, spoon out the seeds, and place squash halves flesh side down on a baking sheet. Roast at 375 for about 25-30 minutes, until flesh is completely soft. Scoop flesh out, and puree in a food processor. To use the seeds for garnish, remove squash seeds from flesh, and rinse with cold water. Roast with cinnamon and sea salt until light brown and crispy.
Heat oven to 350 degrees.
In a small sauce pot, combine sugar and water and stir to combine. Let cook without stirring until mixture turns golden brown.
Divide the caramel by pouring some in the bottom of each ramekin.
Combine pumpkin puree, milk, heavy cream, eggs, coconut sugar, vanilla extract and spices. Wisk to combine.
Place ramekins in a baking dish. Pour flan into each ramekin, dividing evenly.
Add boiling water to baking dish to come half way up the side of the ramekins.
Cook uncovered in the 350-degree oven for 45- 55 minutes.
Remove for baking dish and let cool. When cool completely, run a knife around the side of flan, place a serving dish over it, and invert to serve.
Garnish with blood orange zest, blood orange rounds, and pumpkin seeds.