Pumpkin Flan

Pumpkin Flan

Pumpkin Flan


Flan is my favorite custard, and this one is perfect for the fall season, when I can use my leftover Halloween pumpkins to make this dessert.

Pumpkin Flan

(serves 6)


3/4 cup heavy cream

1/2 cup milk

1 cinnamon stick

2 star anise

1/8 vanilla bean

1/2 cup and 1 1/2 cups sugar

1 whole egg

1 egg yolk

1 cup pumpkin puree, preferably from freshly roasted Sugar Pie Pumpkins

½ teaspoon cinnamon

1/4 teaspoon ginger

pinch of  nutmeg


Combine the milk, 1/2 cup sugar, cream, cinnamon stick and star anise bring to a boil, and steep for 25 minutes.

Meanwhile, cook the 1 1/2 cups of sugar in a small pot with 1/2 cup of water.  Wash down the sides of the pot to remove any sugar crystals.  Cook over medium high heat until the mixture caramelizes.  Divide the sugar evenly between  6 – 4 ounce ramekins, and set aside.

Bring the milk mixture back to a boil and whisk it into a bowl with the pumpkin, eggs, and spices.  Strain the mixture through a chinois or fine mesh strainer.  Pour the mixture into the ramekins. Bake in a water bath in 335 oven.  Fill the hotel pan with enough water so that the water comes up 1/3-1/2 way up the flan ramekin.  Bake for 45 minutes or until the flan is set.

Serve with whipped cream, pomegranate seeds and pepitas.

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