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Pumpkin Flan

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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.

Source: Martha Stewart Living, December 2009
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Ingredients

Directions

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  • qw47h9
    25 NOV, 2017
    I agree with other comments about caramelizing the sugar in the oven (that portion of the recipe needs a rewrite). I abandoned the oven, in favor of the stovetop. Other than that, it worked well. I made it the night before, so that it was nicely chilled for dessert the next evening. Everyone loved it.
    Reply
  • jillblix
    23 NOV, 2017
    Carmelizing the sugar in the oven just doesn't work. We gave up after 15 minutes and found a much more straightforward way to do it on YouTube. We moved the sugar to a heavy duty saucepan and put it on the stovetop on a high heat setting. The sugar melted in minutes and we quickly moved it back to the pie plate and swirled it til it covered the bottom. Don't bother with the over to melt the sugar.
    Reply
  • MS10704022
    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
    Reply
    • jillblix
      23 NOV, 2017
      Carmelizing the sugar in the oven just doesn't work. We gave up after 15 minutes and found a much more straightforward way to do it on YouTube. We moved the sugar to a heavy duty saucepan and put it on the stovetop on a high heat setting. The sugar melted in minutes and we quickly moved it back to the pie plate and swirled it til it covered the bottom. Don't bother with the over to melt the sugar.
  • rhodes320
    23 DEC, 2011
    I meant watch your flan.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • HanaB
    18 NOV, 2010
    How easily does the flan come out of the pan? Does the pan need to be treated first?
    Reply
  • MS11151541
    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!!
    Reply
  • 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!
    Reply

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