Don't hesitate to serve this pumpkin flan for dessert any time of year.

Martha Stewart Living, December/January 1992/1993, Martha Stewart Living, December 1992


Recipe Summary

Makes one 9-inch flan


Ingredient Checklist


Instructions Checklist
  • Set a large pan of cold water near stove. Combine 1/2 cup of the sugar and the 1/4 cup water in a small, heavy saucepan over low heat. Cook, stirring occasionally, until sugar dissolves. Cover pan and bring to a boil. Leave cover on until condensation washes down insides of pan. Uncover pan, turn heat to medium high, and boil, without stirring, until syrup turns a deep amber. Carefully plunge bottom of pan into the cold water to stop the cooking.

  • Quickly pour caramel into a 9-inch-round glass baking dish; holding dish with potholders, swirl to coat bottom and halfway up sides of pan. Set aside to cool.

  • Heat oven to 325 degrees. In a large bowl, combine pumpkin, remaining 3/4 cup sugar, spices, salt, eggs, and egg yolks. Mix in vanilla and scalded milk, then pass mixture through a fine sieve. Pour into caramel-lined dish and set in a roasting pan. Fill roasting pan with very hot water to halfway up sides of dish.

  • Cover roasting pan loosely with foil and bake for 60 to 70 minutes, or until center of flan is nearly set: a thin-bladed knife should come out clean. Let cool to room temperature in water bath, then chill overnight.

  • To unmold, run a sharp knife around flan, put a plate over top, quickly flip over, and carefully remove dish.

Cook's Notes

This flan can be made ahead of time and refrigerated in the pan until ready to serve.