Perfectly Portioned Pumpkin Flan
Pumpkin Flan is a smooth, creamy alternative to flan recipes. Similar to custard or a souffle, this Spanish dessert tastes great with the addition of pumpkin. This flan recipe is perfect for autumn and Thanksgiving dinners.
Notes
Use leftover pumpkin purée in a smoothie with yogurt, milk, sweet spices (cinnamon, ginger, cloves) and a drizzle of agave nectar, honey or maple syrup.
Find more ideas for pumpkin treats in our Thanksgiving desserts recipe collection:
Why You'll Love This Recipe
Here are the top 5 reasons why you should make our Perfectly Portioned Pumpkin Flan recipe:
1. It's a unique twist on a classic dessert: Pumpkin Flan offers a delicious variation on traditional flan recipes. The addition of pumpkin adds a seasonal touch and a hint of warmth and spice to this creamy dessert.
2. Perfect for autumn and Thanksgiving dinners: With its cozy pumpkin flavor, our Pumpkin Flan is the ideal dessert to serve at your autumn gatherings or Thanksgiving feast. Your guests will love this festive treat that pays homage to the season.
3. Simple to make and impressive to serve: Despite its gourmet appearance, our Pumpkin Flan recipe is surprisingly easy to make. With just a few simple ingredients and steps, you can create a stunning dessert that is sure to impress your family and friends.
4. Individual portions for easy serving: Our recipe creates perfectly portioned servings of Pumpkin Flan, making it convenient to serve and enjoy. Each guest can have their own individual ramekin of this delectable dessert, making for a beautiful presentation.
5. Versatile and customizable: While our Perfectly Portioned Pumpkin Flan is delicious on its own, you can also get creative and customize it to suit your taste. Try adding a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce to take this dessert to the next level. The possibilities are endless with this versatile recipe.
Yields8 Flans
Cooking Time45 min
Ingredients
- Canola oil cooking spray
- 3 eggs, omega-3-enriched if available
- 1 1/4 cup pumpkin purée
- 1/2 cup maple syrup
- 2 tablespoons canola oil
- 1 1/2 teaspoon pure vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cup low-fat milk, heated until very hot
- 1 quart boiling water
- Ground nutmeg (garnish)
Instructions
- In large bowl, beat eggs slightly; add pumpkin purée, maple syrup, canola oil, vanilla, spices and salt. Beat with mixer until blended thoroughly. Mix in hot milk until blended. There will be about 4 cups of liquid. Pour 1/2 cup (125 mL) flan mixture into each prepared ramekin.
- Preheat oven to 350 °F. Adjust oven rack to center position. Coat eight 6-ounce custard cups or ramekins with canola oil cooking spray and set them in 13 X 9-inch (33 x 22 cm) baking pan.
- Carefully pour boiling water into baking pan around ramekins. Water should come up to level of custard inside ramekins.
- Bake 40-45 minutes or until set around the edges but still a little loose in center. When center of flan is just set, it will jiggle a little when shaken. Remove from oven and immediately remove ramekins from water bath; cool on wire rack until room temperature. Cover with plastic wrap and refrigerate.
- Serve cold and garnish with ground nutmeg. This dessert can be made up to 3 days in advance. Keep refrigerated until serving.
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