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You are here: Home / Dessert / Bourbon Pumpkin Flan

October 18, 2013 By Kaitlin 18 Comments

Bourbon Pumpkin Flan

It’s no secret that I love pumpkin everything. Sweet or savory, it’s a safe assumption that I will enjoy whatever pumpkin treat comes my way. So when I was contacted about restaurants under the Darden Restaurant umbrella featuring pumpkin desserts for the month of October, I was happy to taste test!

Bourbon Pumpkin Flan

 

I was sent a $30 gift card so that I could go to Red Lobster, Olive Garden, and Longhorn Steakhouse to try their pumpkin desserts. Here are the yummy offerings:

 

Red Lobster: Pumpkin Pie in a Jar – layered pumpkin and cream cheese mousse with a graham-cracker crust, topped with sugared pecans

Photo courtesy of Darden Restaurants

Photo courtesy of Red Lobster

 

LongHorn Steakhouse: Pumpkin Spice Lava Cake – warm pumpkin spice cake filled with a cream cheese icing and drizzled with Maker’s Mark® bourbon-caramel sauce and candied pecans

Photo courtesy of Darden Restaurants

Photo courtesy of LongHorn Steakhouse

 

Olive Garden: Pumpkin Cheesecake – pumpkin cheesecake topped with whipped cream, caramel sauce and ginger cookie crumbles

Photo courtesy of Darden Restaurants

Photo courtesy of Olive Garden

They are as delicious as they look! I unapologetically scarfed down each and every one. They are super rich so I’m sure you should probably share them. But hey, I’m not going to judge.

I was given a second $30 gift card to GIVE AWAY so that one reader can go try one (or all) of these desserts for themselves! More on that after the recipe! {THIS GIVEAWAY IS NOW CLOSED}

I made my own pumpkin dessert inspired by a mixture of the three above: Bourbon Pumpkin Flan with Graham Cracker Crumbs. This recipe incorporates the Bourbon in the Pumpkin Spice Lava Cake, the creaminess of the Pumpkin Cheesecake, and the graham cracker “crust” of the Pie in a Jar. I adapted this recipe from a Bon Appetit Pumpkin Flan recipe.

Bourbon Pumpkin Flan

 

Ingredients:

  • 6 large eggs
  • 6 large egg yolks
  • 1 3/4 cups sugar, divided (I used Sugar In The Raw for a deeper caramel flavorMi)
  • 1 tablespoon bourbon
  • 2 1/3 cups heavy cream, divided
  • 1 cup milk
  • 5 whole cloves
  • 3 whole star anise
  • 1 cardamom pod, cracked
  • 2 cinnamon sticks
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla extract (I used vanilla bean paste)
  • 1 15-ounce can pumpkin purée
  • 1/4 cup graham cracker crumbs
  • freshly ground nutmeg

 

This recipe uses a lot of “whole” spices instead of the ground spices you usually see. In case you don’t know what you’re looking for, here’s some short information on them:

  • Whole Cloves are actually dried flower buds. Those little guys pack a lot of flavor in so that’s why the recipe calls for so little. Cloves are commonly used in pumpkin pie spice but are also found in a bunch of savory dishes, especially in Asian, Afriancan, and Middle Eastern cooking.
  • Whole Star Anise is the dried fruit of an evergreen plant found in China. It has a kind of licorice flavor to it and is found in Chinese Five Spice powder.
  • Cardamom Pods are native to India and have a wonderful floral flavor to them that pairs nicely with pumpkin. There are both green and black cardamom pods (I used green in this recipe)
  • Cinnamon Sticks are dried tree bark that has a warm spiciness to it. Cinnamon is commonly found in pumpkin spice mixes.
  • Nutmeg is the seed of a tree that actually becomes both ground nutmeg and mace (mace is just the reddish outer layer ground). Nutmeg once ground loses its potency quickly, so that is why I suggest using a microplane to freshly grind nutmeg.

 

IMG_57561

 

Begin by making your custard. Whisk the eggs, egg yolks, and 3/4 cups sugar in a large heatproof bowl.

IMG_5757

 

Add 2 cups heavy cream, 1 cup milk, the whole cloves, star anise, cinnamon sticks, and cardamom pod to a large saucepan over medium heat and bring to a simmer.

IMG_5758

 

Once simmering, remove from heat. Add the ground ginger and whisk to combine. Add a small amount of the hot liquid into the egg mixture and whisk to combine (This is so you can bring up the temperature of the egg mixture without “scrambling” it). Add the rest of the hot liquid and whisk to combine.

IMG_5759

 

Allow to sit and steep for 30 minutes then strain.

IMG_5760

 

Whisk in vanilla extract and pumpkin purée. Chill for 2 hours in the refrigerator.

 

Have 12 ramekins out and easily accessible. When you have about 30 minutes left before the flan is chilled, add 1 cup sugar and 1/4 cup water to a small heavy saucepan over low heat, mixing until sugar dissolves. Increase the heat and boil without stirring until the syrup is deep amber, brushing down sides of pan with a wet pastry brush and swirling pan occasionally, about 10 minutes.

IMG_5762

 

Remove from heat. Stir in 1/3 cup heavy cream; the caramel will bubble quite a bit so be prepared. Add the bourbon and stir to combine. Divide caramel evenly among ramekins; chill until set (~20 minutes).

IMG_5764

 

Preheat your oven to 350 degrees. Remove the ramekins and the custard from the refrigerator. Divide the custard evenly among the ramekins. Place the ramekins in a large pan with sides. Add hot water to pan so that it comes halfway up sides of ramekins.

IMG_5766

 

Bake at 350° until center is just set, 35-40 minutes. Chill until cold.

 

Invert onto plates. Sprinkle with the graham cracker crumbs and top with some freshly ground nutmeg.

Bourbon Pumpkin Flan

 

This made my apartment smell SO good! And it tastes just as good too! The creamy pumpkin flan works really well with the bourbon caramel. The bourbon isn’t overwhelming at all, it just adds another level of flavor.

Bourbon Pumpkin Flan

 

And I loved the crunch from the graham crackers on top.

Bourbon Pumpkin Flan

 

To make it really decadent, add some whipped cream on top!

Bourbon Pumpkin Flan

On to the giveaway. To enter, use the widget below. Good luck! {THIS GIVEAWAY IS NOW CLOSED}

a Rafflecopter giveaway

 

{Giveaway} Bourbon Pumpkin Flan and Darden Gift Card Giveaway!
Recipe Type: Dessert
Author: I Can Cook That
Prep time: 2 hours 30 mins
Cook time: 1 hour
Total time: 3 hours 30 mins
Serves: 12
Ingredients
  • 6 large eggs
  • 6 large egg yolks
  • 1 3/4 cups sugar, divided (I used Sugar In The Raw for a deeper caramel flavorMi)
  • 1 tablespoon bourbon
  • 2 1/3 cups heavy cream, divided
  • 1 cup milk
  • 5 whole cloves
  • 3 whole star anise
  • 1 cardamom pod, cracked
  • 2 cinnamon sticks
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla extract (I used vanilla bean paste)
  • 1 15-ounce can pumpkin purée
  • 1/4 cup graham cracker crumbs
  • freshly ground nutmeg
Instructions
  1. Begin by making your custard. Whisk the eggs, egg yolks, and 3/4 cups sugar in a large heatproof bowl.
  2. Add 2 cups heavy cream, 1 cup milk, the whole cloves, star anise, cinnamon sticks, and cardamom pod to a large saucepan over medium heat and bring to a simmer.
  3. Once simmering, remove from heat. Add the ground ginger and whisk to combine. Add a small amount of the hot liquid into the egg mixture and whisk to combine (This is so you can bring up the temperature of the egg mixture without “scrambling” it). Add the rest of the hot liquid and whisk to combine.
  4. Allow to sit and steep for 30 minutes then strain.
  5. Whisk in vanilla extract and pumpkin purée. Chill for 2 hours in the refrigerator.
  6. Have 12 ramekins out and easily accessible. When you have about 30 minutes left before the flan is chilled, add 1 cup sugar and 1/4 cup water to a small heavy saucepan over low heat, mixing until sugar dissolves. Increase the heat and boil without stirring until the syrup is deep amber, brushing down sides of pan with a wet pastry brush and swirling pan occasionally, about 10 minutes.
  7. Remove from heat. Stir in 1/3 cup heavy cream; the caramel will bubble quite a bit so be prepared. Add the bourbon and stir to combine.Divide caramel evenly among ramekins; chill until set (~20 minutes).
  8. Preheat your oven to 350 degrees. Remove the ramekins and the custard from the refrigerator. Divide the custard evenly among the ramekins. Place the ramekins in a large pan with sides. Add hot water to pan so that it comes halfway up sides of ramekins.
  9. Bake at 350° until center is just set, 35-40 minutes. Chill until cold.
  10. Invert onto plates. Sprinkle with the graham cracker crumbs and top with some freshly ground nutmeg.
3.2.1255

Filed Under: Dessert, Giveaway, Make Ahead, Vegetarian Tagged With: Anise, Bake, Baking, Bourbon, Caramel, Cardamom, Cardamom Pod, Cinnamon, Cinnamon Sticks, Cloves, Crumbs, Darden, Dessert, Egg Custard, Eggs, Flan, Gift card, Ginger, Giveaway, Graham Cracker, Heavy Cream, I Can Cook That, In The Raw, LongHorn Steakhouse, Make Ahead, Milk, Nutmeg, Olive Garden, Pumpkin, Pumpkin Cheesecake, Pumpkin Pie in a Jar, Pumpkin Puree, Pumpkin Spice Lava Cake, Ramekins, Recipe, Red Lobster, Star Anise, Sugar, Sugar In The Raw, Vanilla Bean Paste, Vanilla Extract, Whole Cloves, Whole Star Anise

Comments

  1. tara says

    October 18, 2013 at 3:41 pm

    I want all of them – but the cheesecake looks most tempting!

    Reply
  2. Lisa says

    October 19, 2013 at 12:33 am

    I LOVE pumpkin so it’s hard to pick but the pumpkin spice lava cake!

    Reply
  3. Leslie says

    October 19, 2013 at 8:31 pm

    I really want to try the bourbon pumpkin flan.

    Reply
    • Kaitlin says

      October 20, 2013 at 7:57 pm

      Leslie,
      Glad you liked my recipe! Although that’s one you’ll have to whip up yourself; Darden Restaurants are only serving the pumpkin pie in a jar, lava cake, and cheesecake! 🙂

      Reply
  4. June says

    October 20, 2013 at 5:43 am

    The pumpkin spice lava cake is my favorite.

    Reply
  5. Blessie Nelson says

    October 20, 2013 at 8:18 am

    I want to try the Pumpkin pie in a jar from Red Lobster!

    Reply
    • Sally Holmes says

      October 20, 2013 at 10:33 pm

      I tried it today Blessie. It is wonderful. The best pumpkin dessert ever!

      Reply
  6. Lolly says

    October 20, 2013 at 8:21 pm

    Pumpkin anything = scrumptious! Yummy!
    Lolly recently posted..Starting Again for the 1,499th Time, or Something like that?My Profile

    Reply
  7. Shawna says

    October 21, 2013 at 1:16 am

    I tried the pumpkin pie in a jar at Red Lobster…YUM YUM YUM!!!! I want to enjoy it again!!! Sooooo gooood!!!

    Reply
  8. Crystal Derico says

    October 21, 2013 at 7:18 pm

    I would love to try the Pumpkin pie in a jar from Red Lobster!

    Reply
  9. Kristie M. says

    October 21, 2013 at 7:54 pm

    Pumpkin flan

    Reply
  10. Heather says

    October 22, 2013 at 2:37 am

    I want to try the pumpkin cheesecake!

    Reply
  11. Lizzy says

    October 22, 2013 at 2:51 pm

    I’m not usually a fan of pumpkin, but these look amazing!

    Reply
  12. Cheryl F. says

    October 22, 2013 at 8:44 pm

    I want to try Pumpkin Spice Lava Cake.
    Cheryl F. recently posted..There’s Always A LessonMy Profile

    Reply
  13. LAMusing says

    October 25, 2013 at 9:20 am

    Love you used cardamom in your flan 🙂 I’d most like to try the pumpkin cheesecake.

    Reply
  14. Shirley says

    November 12, 2013 at 11:38 pm

    The pumpkin spice lava cake, I am interested in.

    Reply
  15. Jeremy says

    November 12, 2013 at 11:39 pm

    I love pumpkin and would like to try them all.

    Reply
  16. Jane says

    December 11, 2013 at 8:47 pm

    I just had the pumpkin lava cake at Longhorn today and can’t wait to try your recipe!!!

    Reply

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