How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pumpkin Flan?

You need 10 ingredients. The key ingredients include: 1 cup sugar, 1/4 cup water, 1 teaspoon cinnamon, plus 1/4 teaspoon, divided, 1/4 teaspoon nutmeg, and more.

Is Pumpkin Flan suitable as general?

Yes, Pumpkin Flan falls under the General category and is a great choice for this type of meal.

How do I store leftover Pumpkin Flan?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Flan Recipe

Name: Pumpkin Flan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/4 cup water; 1 teaspoon cinnamon, plus 1/4 teaspoon, divided; 1/4 teaspoon nutmeg; 1/4 teaspoon allspice; 1 14-ounce can sweetened condensed milk; one 12 - ounce can evaporated milk; 1 tablespoon vanilla; one 15-ounce can pumpkin puree; 5 large eggs

1

Get out a Pyrex or metal loaf pan and have it at the ready. Put the sugar and water in a small heavy-bottomed saucepan. Swirl it around and 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 teaspoon 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: Put the remaining ingredients into 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 the remaining custard can go into ramekins.

3

Place the loaf pan and the ramekins into a larger pan filled with roughly 1 inch of water, then put them into a cold oven. Turn the oven onto 350u00b0 F and set the time for a 1 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.)

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. (That loaf pan will come clean-just soak it in hot water until the sugar dissolves.)

Pumpkin Flan

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