Cinnamon-Spiced Pumpkin Flan Recipe

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Cinnamon-Spiced Pumpkin Flan Recipe photo by Taste of Home

Cinnamon-Spiced Pumpkin Flan Recipe

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I love pumpkin and decided to add it to a traditional recipe for flan. It's an interesting change of pace from the usual holiday pie. —Alisha Rodrigues, Tetonia, Idaho

Featured In: 37 Awesome Ways to Love Pumpkin

MAKES:

12 servings

TOTAL TIME:

Prep: 20 min. Bake: 50 min. + chilling

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

12 servings

TOTAL TIME:

Prep: 20 min. Bake: 50 min. + chilling

Ingredients

2/3 cup sugar
FLAN:
2 cups half-and-half cream
6 egg yolks
1 egg
1 cup sugar
1 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions

Preheat oven to 325°. In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 8 minutes. Quickly pour into an ungreased 9-in. deep-dish pie plate, tilting to coat bottom of plate.
In a large saucepan, heat cream until bubbles form around side of pan; remove from heat. In a large bowl, whisk egg yolks, egg, sugar, pumpkin, cinnamon and vanilla until blended. Slowly stir in hot cream. Pour into pie plate.
Place pie plate in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of pie plate. Bake 50-60 minutes or until center is just set (mixture will jiggle). Immediately remove flan from water bath to a wire rack; cool 1 hour. Refrigerate until cold, about 5 hours or overnight.
Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers. Yield: 12 servings.

Originally published as Cinnamon-Spiced Pumpkin Flan in Taste of Home Christmas Annual Annual 2015, p135

Ingredients
Directions

2/3 cup sugar
FLAN:
2 cups half-and-half cream
6 egg yolks
1 egg
1 cup sugar
1 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Preheat oven to 325°. In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 8 minutes. Quickly pour into an ungreased 9-in. deep-dish pie plate, tilting to coat bottom of plate.
In a large saucepan, heat cream until bubbles form around side of pan; remove from heat. In a large bowl, whisk egg yolks, egg, sugar, pumpkin, cinnamon and vanilla until blended. Slowly stir in hot cream. Pour into pie plate.
Place pie plate in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of pie plate. Bake 50-60 minutes or until center is just set (mixture will jiggle). Immediately remove flan from water bath to a wire rack; cool 1 hour. Refrigerate until cold, about 5 hours or overnight.
Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers. Yield: 12 servings.