Cinnamon-Spiced Pumpkin Flan
Total TimePrep: 20 min. Bake: 50 min. + chilling
- 2/3 cup sugar
- 2 cups half-and-half cream
- 6 large egg yolks
- 1 large 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.
Nutrition Facts1 slice: 204 calories, 7g fat (4g saturated fat), 128mg cholesterol, 31mg sodium, 32g carbohydrate (30g sugars, 1g fiber), 3g protein.
Dec 2, 2019
There were only four of us this Thanksgiving dinner (me, my husband, my daughter, and my daughter's boyfriend), which we had the following Saturday, and I decided to make this instead of a pumpkin pie. I used a different caramel syrup recipe, one from a flan recipe published in the Minneapolis Star Tribune a few years ago, because I just didn't feel comfortable with melting straight sugar. Otherwise, I followed the recipe exactly. We all had small servings topped with whipped cream and agreed that it was excellent. My husband had a larger serving this evening and said that I can make this any time, forget about pumpkin pie (he's never been much of a pie-face anyway). He thinks the cinnamon seasoning is perfect and the caramel topping is sublime. I don't like wasting a third of a can of pumpkin, so I may try making it next time with cooked squash puree. Otherwise, I would not change a thing.