First of all, I added some roasted butternut squash. I love it, and it's perfect for this time of year. Then, I added some spices to accompany the squash. It's a creamy, custardy dessert that will be the perfect ending for a Mabon feast. You know how there's always room for Jell-O? Well, there's always room for flan, too. That's another plus - no matter how full you get, there's room for dessert! Hee hee.
Here we go:
Butternut Squash Flan
1 cup + ½ cup granulated sugar
2 14-oz cans evaporated milk
1 14-oz can sweetened condensed milk
1 teaspoon vanilla extract
½ teaspoon maple extract
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup roasted butternut squash
In a saucepan, heat one cup of sugar until it melts and caramelizes. Watch carefully, as you don’t want the caramel to be too dark. It should be a golden brown.
Spray a 9 x 13 casserole (or 8-10 ramekins) with nonstick spray (especially important if you plan to invert the flan),and pour in the caramel.
In a blender, combine the rest of the ingredients. Pour into the casserole dish.
Heat oven to 325.
Place casserole into a larger dish. Set in the oven and then add hot (recently boiled) water about halfway up the side of the flan.
Bake for 50-55 minutes, until a knife inserted in the middle comes out clean. Cool and then place in the refrigerator to chill.