Pumpkin Flan

Every table is unique. And this delicious, festive twist on a flan recipe will fit right in.

Servings
8
Active Time
15 minutes
Total Time
5 hours
Pumpkin Flan

1. Preheat oven to 350°F. Combine sugar and water in small bowl; stir until mixture resembles wet sand. Pour into small saucepan on medium; cook without stirring 4–5 minutes until golden. Reduce heat to low; simmer 2–3 more minutes until caramel-colored.

2. Pour sugar mixture into bottom of deep, 10-inch pie pan. Swirl carefully to coat bottom of pan (pan will be very hot).

3. Combine remaining ingredients and whisk until blended and smooth; pour into pie pan. Place in large roasting pan. Pour about 1 inch warm water into roasting pan.

4. Bake flan 50–60 minutes until a knife inserted in the center comes out clean and center is 160°F. Remove pan from water bath and cool on wire rack 30 minutes, then chill 3 hours. Run a small spatula or knife between edge of flan and pan. Invert onto serving plate and shake gently to release; slice and serve.

Ingredients

  • 1 cup sugar

  • 1/4 cup water

  • 1 (12 oz) can evaporated milk

  • 1 (14 oz) can sweetened condensed milk

  • 1 (15 oz) can pumpkin

  • 5 large eggs

  • 2 teaspoons vanilla extract

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cinnamon

More recipe info

Instructions

1. Preheat oven to 350°F. Combine sugar and water in small bowl; stir until mixture resembles wet sand. Pour into small saucepan on medium; cook without stirring 4–5 minutes until golden. Reduce heat to low; simmer 2–3 more minutes until caramel-colored.

2. Pour sugar mixture into bottom of deep, 10-inch pie pan. Swirl carefully to coat bottom of pan (pan will be very hot).

3. Combine remaining ingredients and whisk until blended and smooth; pour into pie pan. Place in large roasting pan. Pour about 1 inch warm water into roasting pan.

4. Bake flan 50–60 minutes until a knife inserted in the center comes out clean and center is 160°F. Remove pan from water bath and cool on wire rack 30 minutes, then chill 3 hours. Run a small spatula or knife between edge of flan and pan. Invert onto serving plate and shake gently to release; slice and serve.

Nutritional Information

CALORIES 390kcal; FAT 11g; SAT FAT 6g; TRANS FAT 0g; CHOL145mg; SODIUM 150mg; CARB 62g; FIBER 2g; SUGARS 60g; PROTEIN 12g; POTASSIUM 8%; VIT D 6%; CALC 20%; IRON 6%

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