- 1 cup sugar, divided
- 1/4 cup water
- 1-1/2 cups fat-free evaporated milk
- 3 Eggland's Best® Eggs
- 1 egg white
- 1/4 teaspoon salt
- 1/4 teaspoon each ground cinnamon, cloves and ginger
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- Additional ground cinnamon, optional
- In a small heavy skillet over medium-low heat, combine 1/3 cup sugar and water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until amber, about 20 minutes. Quickly pour into six ungreased 6-oz. ramekins or custard cups, tilting to coat bottom of dishes. Let stand for 10 minutes.
- In a small saucepan, heat milk until bubbles form around sides of saucepan. In a small bowl, whisk the eggs, egg white, salt, spices and remaining sugar. Remove milk from the heat; stir a small amount of hot milk into egg mixture. Return all to the pan, stirring constantly. Stir in pumpkin and vanilla. Slowly pour into prepared ramekins.
- Place in a baking pan; add 3/4 in. of boiling water to pan. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
- Carefully, run a knife around edge of pans to loosen; invert each dish onto a rimmed serving dish. Sprinkle with additional cinnamon if desired. Serve immediately. Yield: 6 servings.
Reviews for Pumpkin Flans
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Reading all of the 5-star reviews makes me think it must have been just me. I turned over the ramekins to put the flans on serving plates, and the insides were so runny that it was a soupy mush all over, and the outsides were so done they were curdled. I've made plain (unflavored) flans quite a few times before without any problem with the centers not setting, so I'm not sure what I did wrong here. I was also disappointed because I thought the pumpkin flavor would be more noticeable, but I didn't taste it much.
First time I have ever made flan. We didn't know what to expect, but everyone said it was good (not great). That was probably more so to trying a new food, versus this specific recipe. Also my first time carmelizing sugar. Even though I had a problem with the sugar getting hard really fast, it still all turned out fine in the end.
I'm not fond of the heavy custard in pumpkin pie, so decided to give this flan a try this year - excellent! I made it in a 3cup mold & cooked it for an hour. My grown son, who hates change, initially was suspicious, but had 2 helpings and took home leftovers!
Sorry, I meant I added fresh nutmeg.
These were delicious and tasted like a very creamy, jazzed-up pumpkin pie (I added cloves). My problem continues to be that I seem to be genetically unable to caramelize sugar. They were wonderful anyway, and I've been asked to make them again!