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Pumpkin Flans

This silky, smooth dessert captures the essence and elegance of fall. I came up with the recipe myself, aiming to make something both luscious and light. —Charles Insler, Cincinnati, Ohio
  • Total Time
    Prep: 45 min. Bake: 30 min. + chilling
  • Makes
    6 servings

Ingredients

  • 1 cup sugar, divided
  • 1/4 cup water
  • 1-1/2 cups fat-free evaporated milk
  • 3 large eggs
  • 1 large 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

Directions

  • 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 6 ungreased 6-oz. ramekins or custard cups, tilting to coat bottoms 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 2/3 cup 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 edges of ramekins to loosen; invert each dish onto a rimmed serving dish. Sprinkle with additional cinnamon if desired. Serve immediately.
Nutrition Facts
1 serving: 233 calories, 3g fat (1g saturated fat), 108mg cholesterol, 218mg sodium, 44g carbohydrate (42g sugars, 2g fiber), 9g protein.

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Reviews

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Average Rating:
  • breadmaker22
    May 16, 2013

    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.

  • Mylittlepumpkin
    Jan 11, 2013

    No comment left

  • abrandau
    Oct 10, 2012

    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.

  • marly456
    Oct 8, 2012

    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!

  • mknuth
    Oct 5, 2012

    Sorry, I meant I added fresh nutmeg.

  • mknuth
    Oct 5, 2012

    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!

  • jeanchic30
    Oct 4, 2012

    No comment left

  • Marjade
    Oct 4, 2012

    No comment left

  • Jreesor
    Oct 4, 2012

    I made these pumpkin flans for dinner guests last weekend and they were amazing! They are easy to make and turned out so picture perfect and were so delcious. I will definetely keep them in my file to make again.

  • E.Perez
    Sep 27, 2012

    se ve una receta facil de hacer