Pumpkin Flan – a delicious recipe with sugar, eggs, muscovado sugar, ground ginger, ground nutmeg, ground cloves. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 180 Celsius.
2
Place the sugar in a pan to make the caramel sauce, waiting to stir it until it starts to darken in color and melt. Stir until completely melted and of a caramel color. Place into the flan mold, spreading over as much of its surface as possible.
3
Beat the eggs and the sugar together with a hand mixer or immersion blender. Add the ginger, nutmeg, cloves, and salt. Mix well before adding the pumpkin puree and evaporated milk.
4
Strain the mixture and pour into the flan mold.
5
Bake at 180 C in a water bath for approximately one and a half hours. Test for firmness to ensure that it is done. Turn off the oven heat but leave the flan inside for another two hours, until nearly completely cooled.
6
Remove from oven, allow to cool at room temperature for another hour before refrigerating for twelve hours.
7
Remove from mold and serve.
395
kcal
Calories
11
g
Fat
64
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2/3 cup sugar, 3 eggs, 1/2 cup muscovado sugar, 1 teaspoon ground ginger, and more.
Yes, Pumpkin Flan falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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