Pumpkin Flan
Share this fabulous pumpkin flan with friends and family this fall! Maple syrup and warm spices flavor this dessert perfectly!
Ingredients
- ¾ cup sugar
- 2 large eggs
- 2 large egg whites
- 1 cup pumpkin purée
- ½ cup maple syrup, preferably robust/dark
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 ½ tsp vanilla extract
- ½ tsp salt
- 1 ½ cups evaporated milk
Instructions
- Heat oven to 350°F and adjust the oven rack to the middle position.
- Place a deep 8-inch square or 9-inch round baking dish inside a larger baking pan or roasting pan. Fill the larger pan with very hot water to a depth of about 1 inch; set aside.
- Heat the sugar in a clean, dry heavy medium saucepan over medium heat. Stir or gently shake the pan at first to help the sugar melt evenly; once it begins to melt, stop stirring and swirl the pan occasionally. Avoid scraping sugar from the sides of the pan, which can cause crystallization. If you see a few stubborn lumps, lower the heat and keep swirling until they dissolve. Cook until the caramel is smooth and deep golden (watch closely—once it starts coloring, it moves quickly). Immediately pour the caramel into the baking dish and swirl to coat the bottom evenly before it hardens.3/4 cup sugar
- Beat the whole eggs and egg whites with the pumpkin purée, maple syrup, spices, vanilla, and salt until smooth. Whisk in the evaporated milk until well blended. Pour the custard mixture over the caramel layer. Bake the flan for 50 to 60 minutes, or until a knife inserted into the center comes out clean. Remove the flan to a rack and cool to room temperature, about 1 hour. Refrigerate to chill thoroughly for about 4 hours or overnight.2 large eggs | 2 large egg whites | 1 cup pumpkin purée | 1/2 cup maple syrup | 1 1/2 tsp ground cinnamon | 1/2 tsp ground nutmeg | 1 1/2 tsp vanilla extract | 1/2 tsp salt | 1 1/2 cups evaporated milk
- To unmold the flan, place the baking dish in about 1/2 inch of warm water for about 30 seconds. Run a knife or small icing spatula around the edge of the flan to loosen the sides. Jiggle the dish gently to loosen the bottom a bit more, and then place a platter or serving plate over the top of the baking dish. Invert and jiggle gently until the flan releases onto the serving plate. Let it stand for a few seconds to allow the excess caramel clinging to the baking dish to drip onto the flan.
- Cut the flan into squares or triangles to serve. Spoon a little of the caramel sauce over each serving.
Nutrition
Calories: 294kcalCarbohydrates: 53gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 78mgSodium: 301mgPotassium: 362mgFiber: 1gSugar: 48gVitamin A: 6582IUVitamin C: 3mgCalcium: 204mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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