With this pumpkin flan recipe you might think it'sThanksgiving already. This quick and easy flan recipe is not only delicious, it easy to prepare. The hardest part is waiting the 45 minutes for it to cook.
This recipe, with the addition of pumpkin, might be considered a relatively healthy dessert as it provides a fair amount of beta-carotene.
1 cup of cooked pumpkin provides 2650 I.U. of Vitamin A. That's more than half of the recommended amount of 5000 I.U. for men and 4000 I.U. for women.
Current research shows that beta carotene may offer protection against heart disease and help with the degenerative effects of aging.
Enjoy your pumpkin flan knowing you are getting a good supply of beta carotene.
1/3 cup sugar
1 cup pumpkin, canned
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
1/3 cup sugar
1 1/2 cups of half and half
1/3 cup of whole milk
Warm a 9 x 2 inch deep cake pan in a 200 degree oven.
Boil several cups of water in a kettle for the bain-marie.
In a heavy sauce pan heat 1/3 cup sugar over medium heat. Bring the warmed dish out of the oven and set it beside the sugar being cooked.
Preheat the oven to 325 degrees.
When the sugar begins to melt stir with a spoon. Continue to stir until sugar is dissolved and golden brown.
Quickly pour the sugar into the cake pan and tilt the pan so that the sugar covers the bottom and sides of the pan. The sugar cools within seconds so you must work fast.
Heating the dish in the oven before hand gives you an extra second or two to spread the sugar.
In another bowl add the eggs and sugar and mix gently. Add the rest of the ingredients and mix well but not frothy.
Pour the egg mixture into the caramel coated pan. Place the flan into another pan such as a roasting pan. Put the two pans into the preheated oven and add boiling water an inch or two up the sides of the custard pan.
Cooking the custard surrounded by the water is called bain-marie. It distributes the heat more evenly.
Cook the pumpkin flan for 45 minutes in a 325 degree oven.
Check for doneness by inserting a sharp thin knife into the center of the flan. If it comes out clean it is done.
Cool and then cover and refrigerate at least 2 hours before serving.
Slice the pumpkin flan into wedges and top with the caramel sauce and whipping cream.
This pumpkin flan recipe is an easy alternative to pumpkin pie.
Home for Pumpkin Flan Recipe
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California