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Pumpkin Flan

If pumpkin pie married caramel custard, their offspring would look like this pumpkin flan.From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

  • Servings: 8
Pumpkin Flan

Source: Martha Stewart Living, December 2009

Ingredients

  • 1/2 cup granulated sugar
  • 3/4 cup light-brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon coarse salt
  • 1 cup cooked pumpkin puree
  • 1 1/2 cups half-and-half or cream
  • 5 large eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 cup heavy cream, whipped

Directions

  1. Preheat the oven to 350 degrees.

  2. Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.

  3. In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.

  4. Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.

Reviews (7)

  • rhodes320 23 Dec, 2011

    I meant watch your flan.

  • rhodes320 23 Dec, 2011

    My gluten-free son loves this dessert during the holidays.Carmelizing the sugar step definitely takes longer than 8 to 12 minutes,and my flan was set in 50 minutes,and I proved it with inserting a knife in the center half way down,and it came out clean,so what your flan;it may be ready before the 80 minutes directions.

  • Trocar2456 12 Feb, 2011

    I carmelized 1 cup of sugar with 1/4 cup water. During this I put together the ingredients. Pouring carmelized sugar into 6 large ramekins, I added the custard on top. Added the ramekins in a pan for the water bath and cooked for 1 hour at 350. The individual ramekins were easier to serve and came out beautifully. Remember to use eggs and half and half at room temp for fluffier custard.

  • HanaB 18 Nov, 2010

    How easily does the flan come out of the pan? Does the pan
    need to be treated first?

  • Lanet 12 Nov, 2010

    It took longer than 10 minutes to caramelize the sugar in the oven, but it's a much easier and safer way. The texture and flavor of this flan was perfect. Loved it!!

  • BustedLime 25 Oct, 2010

    As soon as I saw the recipe in last year's issue I knew I was going to make it. I've never been a huge fan of pumpkin pie, but I felt like I was missing out on a traditional Thanksgiving staple. This flan seemed the perfect compromise. It turned out amazing considering I've never made a flan before! The recipe is super simple to follow and I turned out a flan with perfect flavor and texture. I am definitely making it again!

  • blumie 19 Feb, 2010

    This was a delicious dessert but not what I expected... First of all, it took way longer than 8-12 minutes to caramelize the sugar this way. After 30-40 minutes, I raised the temperature to 375

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