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brown sugar cardamom pumpkin flan (custard)

I never get enough pumpkin pie this time of year.  Part of the reason is there so much bad pumpkin pie, most is not worth eating.  I always made my pumpkin pie with a pie crust so thin it was really a question of why is there a crust at all?  With someone in the house who is staying away from gluten again, just make the pumpkin into a flan/custard.  Flan sounds fancier but it is the same thing.

I have to admit that I have collected a few variations to try this year.  There have just been that many recipes.  My favorite has always been the one off the back of the Libby pumpkin can.  But I am open to new ideas.  

This flan is good.  I made it with a meringue but next time I would not.  It is a texture thing.  I like crunch on top of my pumpkin custard.  I usually just sprinkle sugar but I decided to give it a try.  My Beloved likes this meringue (he fussed at me for throwing mine out tonight).  For me, I would stick with a sprinkle of sugar or maybe make some brown sugar macaroons to crumble on top.  It is really a texture thing for me.

And as always, I had lots of help even if Small Mister will not try a bite!

brown sugar cardamom pumpkin flan (custard)

Note:  based on Bakeaholic Mama's pie

15 ounces of pumpkin puree

3/4 cup of hempmilk 

2 eggs

2/3  cup brown sugar 

1 tsp ground cardamom

1/4 tsp ground cinnamon

1 tbs vanilla extract

2 room temperature egg whites

2/3 cup brown sugar

1/4 tsp salt

Preheat oven 375 degrees Fahrenheit.  Put water on to boil.  Mix the pumpkin, hempmilk, eggs, 2/3 cup brown sugar, cardamom, cinnamon, and vanilla together.  Pour into six ramekins.  Place the ramekins in a fairly deep pan.  Pour the boiling water around them.  Place in the oven for 35 minutes.

While the flans are baking.  Beat the two egg whites until stiff and peaks from.  Add in the salt.  Beat in the sugar.  The egg whites will get glossy.

At the 35 minute mark, dump a large spoonful of meringue on each flan.  Bake for another 15 minutes.

The meringue will puff up and be golden.  It will deflate when it cools.

My Beloved likes this meringue a lot!  The flan is good but the cardamom makes it rich.  I would still say that the Libby recipe is my favorite but this is a nice change.

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