Caramelized Orange Pumpkin Flan

Photo: Annabelle Breakey

Adding a little cream of tartar keeps the hot caramelized sugar from crystallizing; orange zest intensifies its flavor.

Yield: Serves 12
Total:
Recipe from Sunset

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Recipe Time

Total: 6 Hours, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 32%
  • Protein: 3.9g
  • Fat: 7.3g
  • Saturated fat: 3.8g
  • Carbohydrate: 32g
  • Fiber: 0.4g
  • Sodium: 95mg
  • Cholesterol: 105mg

Ingredients

  • 1 2/3 cups sugar, divided
  • 1/8 teaspoon cream of tartar
  • Zest of 2 large oranges, divided
  • 5 large eggs
  • 1 1/2 cups half-and-half
  • 1/2 cup sour cream
  • 1/2 teaspoon ground mace or nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 cup Homemade Pumpkin Puree

Preparation

  1. 1. Preheat oven to 350° and put a 2 1/4- to 2 1/2-qt. soufflé dish in oven to heat.
  2. 2. Cook 1 cup sugar, 1/4 cup water, and the cream of tartar in a large frying pan over medium-high heat, stirring occasionally, until sugar turns deep golden, 8 to 12 minutes. Remove from heat and stir in zest of 1 orange. Protecting hands, remove dish from oven and pour caramelized sugar inside. Tilt dish until syrup thickens and evenly coats bottom and 1 to 2 in. up side.
  3. 3. Heat a kettle of water to boiling. In a bowl, whisk remaining 2/3 cup sugar and zest of 1 orange with remaining ingredients. Pour into soufflé dish and set dish in a 9-in. square baking pan. Put pan with dish on oven rack. Pour boiling water into pan halfway up side of soufflé dish.
  4. 4. Bake until a knife inserted halfway between center and edge comes out clean, 1 1/4 to 1 1/2 hours. Remove dish from water and let cool on a rack, then chill, covered, at least 4 hours.
  5. 5. Run a thin metal spatula around inside of dish, then invert onto a deep plate. Set soufflé dish in hot water 10 minutes to loosen syrup (not all will come off); scrape syrup over flan. Cut flan into wedges.
  6. Note: Nutritional analysis is per serving.
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