Pumpkin lends a unique and mouthwatering spin to the classic custard layered dessert with a soft caramel top. This flan is convenient--it can be made in advance and kept refrigerated until ready to serve.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Oxmoor House

Recipe Summary

hands-on:
11 mins
total:
11 hrs 6 mins
Yield:
Serves 10 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place sugar and 1/4 cup water in a medium, heavy saucepan over medium-low heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly. Continue cooking 7 minutes or until golden (do not stir). Immediately pour into a 9-inch round cake pan coated with cooking spray.

  • Place pumpkin, pumpkin pie spice, vanilla, eggs, and milks in a food processor; process until smooth. Pour milk mixture over caramel in pan. Place pan in a 13 x 9-inch metal baking pan; add enough hot water to large pan to come halfway up sides of cake pan.

  • Bake at 350° for 1 hour and 10 minutes or until center is set. Remove cake pan from water; cool completely on a wire rack. Cover and refrigerate overnight.

  • Loosen edges of flan with a knife or rubber spatula. Place a large serving plate, upside down, on top of cake pan; invert flan onto plate. Drizzle any remaining caramelized syrup over flan.

Source

Gluten-Free Baking

Nutrition Facts

261 calories; fat 3.8g; saturated fat 1.7g; mono fat 0.9g; poly fat 0.4g; protein 8.9g; carbohydrates 45g; fiber 1g; cholesterol 81mg; iron 0.7mg; sodium 115mg; calcium 229mg.