Breakfast Pumpkin Flan Pie with Spice Syrup

Breakfast meets dessert with this sweet and savory flan. (The Colonial Williamsburg Foundation)

A breakfast-meets-dessert concept, Chef Brust incorporates pumpkin into this usually intimidating dish, while still making it manageable for home chefs.

Cook Time:30 min

Prep Time:20 min

Total Time:50 min

Servings: 6

Ingredients:

1 ½ cup Granulated Sugar

1 cup Water

1 ½ cup Pumpkin Puree

2 oz Maple Syrup

2 each Whole Eggs

4 oz Heavy Cream

1 Tbsp Grand Marnier

? tsp Fine Sea Salt

3 Tbsp Ground Cinnamon

2 tsp Ground Ginger

2 tsp Ground Nutmeg

1 ½ tsp Ground Allspice

1 ½ tsp Ground Cloves

1 ½ cup Maple Syrup

As needed Pie Spice

Preparation:

First cook the water and sugar till caramelized, the deeper brown the less sweet and more bitter it will become.

Place 6 each 5-6oz ramekins into a baking dish, place two tablespoons of the caramelized sugar into each ramekin.

In a mixing bowl, combine the pumpkin puree, maple syrup, eggs, Grand Marnier and salt together.

Place 4oz of the mixture on top of the caramelized sugar.

Place enough piping hot water in the baking dish to fill halfway up the ramekin.

Place in a 300°F oven for 30-35 minutes, flan should be set with a slight jiggle.

Allow to cool.

Mix all ingredients together in a bowl.

Lightly heat the syrup and add as much pie spice as you prefer.