Muirhead  Pecan Pumpkin Butter Flan

½ cup sugar
14 oz. condensed milk, sweetened
1½ cups milk
1 jar of Muirhead Pecan Pumpkin Butter
6 eggs
½ tsp. salt
1 tsp. vanilla extract

Cook sugar over medium heat in a heavy saucepan, stirring constantly until it melts and turns golden brown and syrupy. Carefully pour the hot syrup into a 9-inch round cake pan and tilt and turn the pan to coat the bottom and sides of the pan with syrup. Set aside. Preheat oven to 325° F. Select a baking pan large enough to hold the cake pan in its center in the oven's middle shelf. Pour hot water into the baking pan to reach approximately halfway up the outside of the cake pan with the caramel.

Combine all the remaining ingredients in a large mixing bowl, and beat with an electric mixer on low speed for about one minute, or until the mixture is very smooth (mixture will be thin). Pour the mixture into the cake pan with the caramel, and set the cake pan in the hot water in the prepared baking pan. Carefully set the baking pan in the preheated oven.

Bake for approximately 1 hour, or until custard is set in the center, and a knife or toothpick stuck into the custard's center comes out clean. Remove the cake pan from the hot water bath and let cool on a wire rack. Refrigerate the flan for at least 6 hours or overnight. The flan is best when made a day ahead.

Kincaid – 2000
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803