No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Southwestern Pumpkin Flan

  • servings: 10
Photography: Jonathan Lovekin

advertisement

advertisement

Ingredients

  • 1 cup sugar
  • 1 can (15 ounces) solid pack pumpkin
  • 1 can (14 ounces) sweetened condensed milk
  • 1 1/2 cups whole milk
  • 4 large eggs, plus 1 large egg yolk
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon chipotle chile powder
  • Pinch cayenne pepper

Directions

  1. Step 1

    Preheat oven to 325 degrees. Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until sugar turns dark amber, about 8 minutes. Pour into a 9-inch round cake pan. Set aside to cool.

  2. Step 2

    Blend pumpkin, condensed milk, and whole milk in a blender until smooth. Add eggs and yolk, cinnamon, salt, chile powder, cloves, and cayenne; blend until smooth. Pour mixture over caramel in pan. Carefully transfer pan to a large roasting pan. Add hot water to roasting pan to come 1 inch up sides of cake pan.

  3. Step 3

    Bake until set and beginning to turn golden brown, about 1 1/2 hours. Let cool on a wire rack. Refrigerate 6 hours or overnight. Run a knife around edges; invert to unmold. Scrape remaining sauce from pan over flan. Serve immediately.

Source
Martha Stewart Living, November 2005

advertisement

advertisement

Reviews (1)

  • 23 Nov, 2013

    This is amazing! I love that I don't need to fuss with a pie crust, or eat all the calories of a pumpkin cheesecake to enjoy a Great pumpkin dessert. So, smooth and creamy it satisfies the desire for a cheesecake, but enough pumpkin flavor to replace pumpkin pie. I used canned Dulce de Leche thinned with milk, heated to a thin caramel consistency for the Caramel step. In step 2 the recipe calls for cloves, not on the ingred. list. I used 1/4 t cloves and the 1/2 t of Chipotle listed.