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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (168g) Recipe makes 8 servings |
||
| Calories 311 | ||
| Calories from Fat 147 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.4g | 25% | |
| Saturated Fat 9.2g | 46% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 181mg | 60% | |
| Sodium 110mg | 4% | |
| Potassium 257mg | 7% | |
| Total Carbohydrate 35.5g | 11% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 30.5g | ||
| Protein 6.7g | 13% | |
Pumpkin Flan With Brown Sugar Crust
By: PaulaG
Oct 21, 2004
I was searching the web for directions on preparing sugar pumpkins for puree and stumbled across this recipe. A wonderful fall treat! This is easy to make and an elegant dessert for those special times.
SERVES 8
Ingredients
- 1/2 cup brown sugar
- 5 eggs
- 1 cup pumpkin puree
- 2/3 cup granulated sugar
- 1 dash salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 teaspoons vanilla
Directions
1
Preheat oven to 350 degrees.2
Sprinkle the bottom of 8 half-cup ramekins or individual flan dishes with half of the brown sugar.3
With mixer, beat eggs; add pumpkin puree, granulated sugar, salt, nutmeg, and cinnamon.4
Stir in the milk, heavy cream and vanilla.5
Pour the mixture into prepared baking dishes.6
Place the baking dishes in a large baking pan filled with water so that it reaches halfway up the sides of the flan dishes.7
Bake for 1 hour and remove from oven.8
Remove the flans from the water and allow to cool for at least 15 minutes.9
Flans can be prepared ahead to this point and refrigerated for later use.10
Before serving, heat oven to broil and sprinkle with remaining brown sugar.11
Place under broiler for a couple of minutes or until browned.
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- Course > Desserts > Puddings & Mousses
- Main Ingredient > Eggs/Dairy > Eggs
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- Preparation > Time to Make > < 4 hours
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Seasonal > Fall
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Featured Reviews for This Recipe
From: Sharon123
On May 30, 2007
Great taste! I couldn't for the life of me find pumpkin puree, so ended up using canned yams, which worked well! Thanks Paula! Made for ZWT3!
From: JanetC-KY
On May 28, 2007
This was so good! Made it for ZWT Three. As Kittencal says, it does need more sugar. I used a full half cup brown sugar in the flan as well as the white sugar and using some brown sugar on the bottom of the cups. I also used more spice because in Pumpkin Pie itself, I tend to have and enjoy a heavy hand with the spices. I added 1/2 tsp of Ginger to it. This is wonderful!
From: KITTENCAL
On Nov 2, 2006
Great recipe Paula, but needs more sugar, this bakes out very soft and fluffy, we enjoyed this, thanks!...Kitten
From: Barb Gertz
On Nov 13, 2004
Delicious Plan, like eating a really good pumpkin pie. DH said said, DAM is is GOOD. Everyone else loved it also. Very easy to make. I made it just like the recipe said except, I used 1/3 cup Splenda for baking instead of regular sugar.. I know That I will be making this again, and soon. Thank you very much Paula.
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