Roseanne Gold's Pumpkin Flan
- Total Time
- 1 hour 40 minutes, plus chill time
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1¼cups sugar
- ½teaspoon salt
- 1teaspoon ground cinnamon
- 1cup cooked pumpkin
- 5eggs, lightly beaten
- 1½cups evaporated milk
- ⅓cup water
- 1½teaspoons vanilla
Nutritional analysis per serving (6 servings)
306 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 0 grams dietary fiber; 49 grams sugars; 9 grams protein; 313 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
In a heavy-bottom fry pan, melt a half cup of sugar, stirring constantly, until it caramelizes.
- Step 3
Pour caramelized sugar into individual custard cups or a glass loaf pan.
- Step 4
Combine sugar with salt and cinnamon. Add pumpkin and eggs. Mix well. Stir in milk, water and vanilla.
- Step 5
Pour mixture into custard cups or loaf pan. Set in hot water bath.
- Step 6
Bake for 1¼ hours. Chill.
- Step 7
To serve, turn the cups or pan upside down to obtain the handsome hues of the pumpkin glaze.
Private Notes
Comments
Usually served with ginger whipped cream. 8 oz whipping cream whipped with 1/4 teaspoon of powdered ginger and a spoonful or two of sugar.
I substituted coconut milk for evaporated, and added powdered ginger, cloves, nutmeg, and allspice. Be careful to not open a can of condensed milk by mistake!
Usually served with ginger whipped cream. 8 oz whipping cream whipped with 1/4 teaspoon of powdered ginger and a spoonful or two of sugar.