Pumpkin Flan

Ellie Krieger

2007, Ellie Krieger, All Rights Reserved

Show: Healthy Appetite with Ellie Krieger Episode: Full On Thanksgiving

Picture of Pumpkin Flan Recipe 1 Video | Photo: Pumpkin Flan Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 25 Reviews
Total Time:
1 hr 15 min
Prep
30 min
Cook
45 min
Yield:
8 servings (1 serving equals 1 flan)
Level:
Intermediate
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Ingredients

  • Cooking spray
  • 2/3 cup sugar, divided
  • 1/2 cup whole milk
  • 1/4 cup evaporated milk
  • 2 eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon ground cinnamon
  • 3/4 cup solid-pack pumpkin

Directions

Arrange 8 (4-ounce) ramekins inside a 9 by 13-inch baking pan. Spray ramekins lightly with cooking spray.

In a small saucepan, heat 1/3 cup sugar over medium heat, stirring constantly, until sugar melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 teaspoons of the caramel to each of the ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.

Preheat oven to 350 degrees F.

Combine milk and evaporated milk in a small saucepan over medium heat until warm. Reduce heat to a low simmer and keep milk warm. Meanwhile, bring about 4 cups water to a boil and keep hot. Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg and cinnamon. Fold pumpkin into egg mixture. Then fold into evaporated milk. Divide filling among ramekins, then place baking sheet in oven. Pour hot water into baking pan until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until flan is just set. Let cool. Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish.

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Newest Ratings and Reviews

Read all 25 reviews

  • on January 20, 2012

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    Delicious flan! Perfect for fall, pumpkin season. We make it every year for Thanksgiving.

    people found this review Helpful.
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  • on November 28, 2011

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    I thought it came out wonderful with the caramel on the bottom. The pumpkin was very defined and tasted great with the butternut squash soup that I made for dinner. I made caramel lace for garnish and it looked simply gorgeous ! I will certainly make it again soon .

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  • on November 25, 2011

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    Flavor was great but the texture was more like creme brulee than flan. Nutmeg flavor really came through so if you're not as much of a nutmeg fan then I suggest reducing the nutmeg.

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Next Recipe

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories
100
 
Total Fat
3.5g
 
Saturated Fat
1.5g
 
Monounsaturated Fat
1.2g
 
Polyunsaturated Fat
0.5g
 
Cholesterol
110mg
 
Sodium
35mg
 
Protein
3.5g
 
Carbohydrates
16g
 

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