This pumpkin flan recipe would be great any time of year, but really shines around the holidays. This pumpkin flan uses low-fat milk for a much lighter version than the traditional cream-based recipes.
Makes 8 Individual Pumpkin Flans
Makes 8 Individual Pumpkin Flans
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 20 minutes
Ingredients:
- 1 1/4 cup sugar
- 2 tablespoons water
- 5 large eggs
- 1/3 cup sugar
- 1 can pumpkin puree
- 1 tsp cinnamon
- 1/2 teaspoon vanilla
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- pinch of allspice
- pinch of mace
- 1 3/4 cups low-fat milk (for richer version sub 1 cup cream plus 3/4 cup half and half)
- pumpkin seeds to garnish, optional
Preparation:
Spray 8 (6-oz) oven-safe ramekins lightly with non-stick vegetable oil. Place in bottom of one large to two regular deep baking dishes (at least 2-3 inches deep).
Add the 1 1/4 cup sugar and water to a heavy saucepan over medium heat. Cook, stirring with a heat proof spatula until the sugar begins to melt. Once the mixture begins to boil, continue cooking, stirring occasionally, until sugar turns a golden brown.
Quickly pour the sugar into the prepared ramekins, being careful that the caramel covers the bottom. Set aside. Preheat oven to 300 degrees F.
Combine the 1/3 cup sugar, eggs, pumpkin puree, cinnamon, vanilla, ginger, cloves, salt, allspice, and mace in a mixing bowl. Mix until combined.
Scald the milk in a saucepan over medium-low heat, until you can see some wisps of steam, and small bubbles form around the outside. You want the milk very hot, but not simmering. Turn off heat and whisk into the pumpkin mixture. Ladle the pumpkin flan mixture into the ramekins. Should come up to about 1/2-inch from the top.
Use a tea kettle to boil water, and pour into the baking dishes, until it comes about 1/2 up the sides of the ramekins. Cover with foil. Bake for 45 to 50 minutes, or until just set, and the tip of an inserted knife comes out clean.
Allow to cool to room temp, wrap, and refrigerate at least 4 hours. To serve, run a knife around the outside to loosen, and invert on a plate or bowl. Any caramel left in the ramekin can be scraped out with a spoon and added to the plate. Garnish with pumpkin seeds if desired.
Add the 1 1/4 cup sugar and water to a heavy saucepan over medium heat. Cook, stirring with a heat proof spatula until the sugar begins to melt. Once the mixture begins to boil, continue cooking, stirring occasionally, until sugar turns a golden brown.
Quickly pour the sugar into the prepared ramekins, being careful that the caramel covers the bottom. Set aside. Preheat oven to 300 degrees F.
Combine the 1/3 cup sugar, eggs, pumpkin puree, cinnamon, vanilla, ginger, cloves, salt, allspice, and mace in a mixing bowl. Mix until combined.
Scald the milk in a saucepan over medium-low heat, until you can see some wisps of steam, and small bubbles form around the outside. You want the milk very hot, but not simmering. Turn off heat and whisk into the pumpkin mixture. Ladle the pumpkin flan mixture into the ramekins. Should come up to about 1/2-inch from the top.
Use a tea kettle to boil water, and pour into the baking dishes, until it comes about 1/2 up the sides of the ramekins. Cover with foil. Bake for 45 to 50 minutes, or until just set, and the tip of an inserted knife comes out clean.
Allow to cool to room temp, wrap, and refrigerate at least 4 hours. To serve, run a knife around the outside to loosen, and invert on a plate or bowl. Any caramel left in the ramekin can be scraped out with a spoon and added to the plate. Garnish with pumpkin seeds if desired.