Pumpkin Flan

Try Something Different With Pumpkin!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 45-60 minutes
Cooling Time: 4-5 hours

1 1/2 cups sugar
2/3 cup water
1 12 oz. can evaporated milk
1 14 oz. can sweetened condensed milk
5 eggs
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp  ground ginger
pinch, fresh grated nutmeg
1 tsp vanilla extract
1 15oz. can pumpkin puree
hot water

Cooking Tools

6 Medium custard bowls or ramekins
Medium saucepan
Roasting pan


Preheat the oven to 350 degrees . In a medium saucepan over high heat, add the sugar and pour 2/3 cup water around the perimeter. Using a wooden spoon, cook, stirring, until golden, about 8-10 minutes. Reduce the heat to low and cook until copper-colored, 2-3 minutes. Pour into individual custard bowls using potholders, tilt to coat the bottom and the sides, then place in a roasting pan.  Using a blender, combine the remaining ingredients until smooth and pour into custard bowls. Fill the roasting pan with enough hot water to come halfway up the sides of the bowls.  Carefully place in oven and bake until set, 45 to 60 minutes. Transfer the bowls to a rack to cool completely, about 45 minutes. Refrigerate until the caramel is set, about 4-5 hours. Invert onto a serving plate.
Serves 6

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