Photo: Tina Cornett; Styling: Trinda Gage
8 servings (serving size: 1 slice)

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

How to Make It

Step 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.)

Step 2

Heat milk and remaining 1/2 cup sugar in a heavy saucepan, stirring constantly, until hot and frothy.

Step 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.

Step 4

Bake at 350° for 1 hour or until a knife inserted in center of flan comes out clean.

Step 5

Remove pan from water; cool on a wire rack. Cover and chill.

Step 6

Bake coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted. Cool.

Step 7

Loosen edges of flan with a spatula, and invert onto a serving plate. Sprinkle with coconut.

Ratings & Reviews

Tanika's Review

December 19, 2010
Mine did not come out. The sugar bottom was liquid after it came out of the oven with the flan, and it never became solid. so i served a flan with a sweet mater underneath. lol

valeriavaliente's Review

November 15, 2009
Love that its low cal and absolutely delicious...a fave in the house during these holiday months. Perfect for a special occasion.

kadixon's Review

November 10, 2008
This was my first attempt at making flan. It did take me two tries to get the sugar to carmalize in the bottom of the pan and not burn. The second attempt actually toasted part of my oven mitt so be careful! But the flan was wonderful and after I got past the first part, it was really easy. I served it at our supper club and everyone loved it. Will definitely make again.