Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Southern Living October 1997

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Credit: Tina Cornett; Styling: Trinda Gage

Recipe Summary test

Yield:
8 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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

  • 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.

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

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

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

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

Nutrition Facts

182 calories; fat 2.9g; cholesterol 84mg; sodium 92mg.
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