Pumpkin Flan

By • November 6, 2010 • 18 Comments



Author Notes: We are a family of flan eaters, all 30 or so of us ... so it was just natural that I should start bringing a pumpkin flan to the Thanksgiving dinner. This recipe makes a bit more than will fit in the loaf pan so we generally make a couple of ramekins on the side for, um, quality control.aargersi

Serves 1 loaf plus 2 or 3 sidecars

  • 1 cup sugar
  • 1/4 cup water
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 tablespoon vanilla
  • 1 15 oz can pumpkin
  • 5 large eggs
  • 1 teaspoon cinnamon
  • 1/4 teaspoon each - cinnamon / nutmeg / allspice
  1. Get out a pyrex loaf pan and have it at the ready. Put the sugar and water in a small heavy bottomed saucepan. Swirl it around. Put it over medium heat - if it's a gas stove you want the flames under the pan, not going up the sides at all. Let it bubble and do NOT mess with it. I know you want to stir it, but don't. Trust me. Keep an eye on it though and when it starts to turn golden around the edges you are allowed to stir (see photo for when you can start stirring). Turn the heat down and stir until you get a nice golden color - stop just short of how you want it as it will darken a bit more in the pan. Pour it into the loaf pan and sprinkle it with 1/4 tsp each of cinnamon nutmeg and allspice. Let it set up - it doesn't need to be hard but it needs to stiffen up some.
  2. Now make the custard - just put the remaining ingredients in a big bowl or in your mixer and whip until it is very frothy. The sugar should be set now - pour the custard over the sugar, and remaining custard can go into ramekins.
  3. put the loaf pan in a larger pan and put it in the COLD oven, fill the outer pan with 1" or so of water. Turn the oven on to 350 and set the time for an hour and 20 minutes. Depending on your particular oven it may take a bit longer - bake until the flan is puffing up around the edges and no longer wobbly in the middle. The ramekins will be done sooner (oh yeah - put them in there in a water bath too)
  4. You can eat the flan warm or chilled (we like it warm). When you are ready, run a knife around the edge of the pan and then place a plate over the top. Quickly flip the whole shootin' match, then get as much of the sugar goo out and onto the flan as you can. Scrape the goodies around the edge of the pan with a spoon and eat them. That is your reward for being the cook.
  5. That loaf pan WILL come clean, but you are going to need to soak it.

Tags: Flan, Holidays, pumpkin

Comments (18) Questions (0)

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My_catering_(2)

over 3 years ago Aliwaks

There is an errant can of pumpkin in my cabinet...now I have a plan

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over 3 years ago vfronstin

What ounce size cans of condensed and evaporated milk?
My store carries a small can and larger can for both?
Can't wait to try.

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Hi there! The sweet / condense is 14 oz and the evaporated is 12 oz, which is funny because the evoprated milk can looks bigger but I guess because the other is condensed it's heavier ... good luck I hope you like it!!!

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over 3 years ago clintonhillbilly

Sounds awesome, I'll make it for Thanskgiving this year!

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over 3 years ago Margy@hidethecheese

This sounds delicious.

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over 3 years ago theyearinfood

I love pumpkin flan!

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over 3 years ago Midge

Sounds and looks outrageously tasty.

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over 3 years ago adamnsvetcooking

When I read the title of this recipe I said to my self "OH NO"!! You managed to combine 2 of my favorite things together! And right now I am thinking to myself : "Forget midterms ...It pumpkin flan time!!"...I knew I should have hold of on going to FD52 and checking out the new recipes, I knew I was going to get myself in trouble ....

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

You can throw this together in no time, study while it is baking, and them eat some right before your test for BRAIN POWER!!!!

Eda_takoyaki_cooking

over 3 years ago edamame2003

I was thinking I may have to do a theme night and make the paella and this delicious looking flan...then realized you are the reason I have been driving around town all day in search of beef cheek for your barbacoa beef cheek tacos! thank you so much for all the great recipes--I can't wait to try all of them!

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Why thank you! What a nice thing to say! If you can't find beef cheeks (they are in every store in Texas but I guess not everywhere?) you can sub beef short ribs.

Eda_takoyaki_cooking

over 3 years ago edamame2003

hi abbie--thank you for the suggestion. I am marinating the short ribs now!

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over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

wowee!!!! Looks delicious!!

Ashtaco

over 3 years ago wanderash

this looks great! i was planning on making a pumpkin cheesecake.... but now maybe i'll make this instead.

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over 3 years ago dymnyno

I am going to make this!!! Yes and definitely , quality control is my department! thumbs up!

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over 3 years ago Sagegreen

Yum sums this up!

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over 3 years ago Lizthechef

I need to dig out my recipe for pumpkin flan - then again, yours looks much tastier! Thanks!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Yum!