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