When it comes to vanilla, I prefer it to chocolate any time. Lately, I have fallen for Tahitian vanilla and am going through the stuff way too quickly. This pumpkin-orange flan, adapted from a recipe in last October's Sunset magazine, was only improved by using my favorite vanilla. You can see how the flan separates into layers as it bakes, with the caramel on the bottom, the heavier pumpkin custard next, topped by the lightest layer of orange-flavored flan.

Share: