Pumpkin Flan

Photo: Tina Cornett; Styling: Trinda Gage

Canned pumpkin adds both rich flavor and creaminess to this traditional Spanish custard, and toasted coconut adds even more sweetness.

Yield: 8 servings (serving size: 1 slice)
Recipe from Southern Living

More From Southern Living

Nutritional Information

Amount per serving
  • Calories: 182
  • Fat: 2.9g
  • Cholesterol: 84mg
  • Sodium: 92mg

Ingredients

  • 1 cup sugar, divided
  • 2 1/2 cups skim milk
  • 3 large eggs
  • 3 egg whites
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup flaked coconut

Preparation

  1. Sprinkle 1/2 cup sugar in a 9-inch round cakepan. Cook over medium-high heat, shaking pan occasionally using oven mitts, until sugar melts and turns a light golden brown; set aside. (Mixture may crack slightly as it cools.)
  2. Heat milk and remaining 1/2 cup sugar in a heavy saucepan, stirring constantly, until hot and frothy.
  3. Beat eggs, egg whites, and next 3 ingredients at medium speed with an electric mixer until blended; gradually add hot milk mixture, beating at low speed. Pour mixture over caramelized sugar, and place cakepan in a roasting pan. Pour hot water into roasting pan to a depth of 1 inch.
  4. Bake at 350° for 1 hour or until a knife inserted in center of flan comes out clean.
  5. Remove pan from water; cool on a wire rack. Cover and chill.
  6. Bake coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted. Cool.
  7. Loosen edges of flan with a spatula, and invert onto a serving plate. Sprinkle with coconut.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pumpkin Flan Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy