Pumpkin Flan with Meringue

Total Time:
2 hr 1 min
Prep:
30 min
Inactive:
1 min
Cook:
1 hr 30 min

Yield:
8 to 12 servings

Ingredients
  • 1 cup sugar
  • 1 1/2 cup (stick) unsalted butter
  • 1/3 cup all-purpose flour
  • 1/3 cup water
  • 6 large eggs
  • 3 cups canned solid-pack pumpkin (slightly less than two 15-ounce cans)
  • 1 (15-ounce) can cream of coconut
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • For meringue:
  • 4 large egg whites
  • 1 cup sugar
Directions
  • Preheat oven to 350 degrees F.

  • In a dry heavy saucepan, cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Pour caramel into a 13 by 9 by 2-inch glass baking dish and tilt dish to coat bottom. Cool caramel.

  • Melt butter and cool. In a large bowl, whisk together flour and water until smooth and whisk in butter and remaining flan ingredients until smooth. Pour custard into baking dish and put dish in a larger baking pan. Add enough water to pan to reach halfway up side of dish and bake custard in middle of oven 1 hour, or until set. Remove dish from pan and keep temperature at 350 degrees F. Make the meringue: In a bowl, with an electric mixer beat whites until they just hold soft peaks. Gradually beat in sugar and beat meringue until it holds stiff, glossy peaks.

  • Spread meringue evenly over custard and bake in middle of oven (not in a water bath) until golden, about 5 minutes. Cool dessert on a rack. Chill dessert until cold, about 4 hours, and up to 1 day. Cut dessert into squares.


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    Pumpkin Flan

    Recipe courtesy of Ellie Krieger