Pumpkin Flan

By • November 6, 2010 18 Comments

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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.

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