Pumpkin Flan With Caramel and Cinnamon Whipped Cream

From: snickels

On Nov 23, 2007

good. i found the texture a little fluffy/grainy instead of smooth but i think this is just how pumpkin makes things (i've made pumpkin creme brulee and it was the same texture). everyone liked the flavor.

From: Muffin Goddess

On Dec 2, 2006

I made this one about a month ago, but I never got around to reviewing it — Wow, this was good!! I love pumpkin stuff anyhow, but this was so smooth and creamy! We have quite a few flan-lovers in the house, so this went pretty quick once it was unmolded. In fact, it didn't last long enough for me to make the cinnamon whipped cream, so we all had naked pumpkin flan. I can only imagine how over-the-top it would be with the whipped cream, since it was so good as-is! Thanks for posting, especially since it had caught my eye in Gourmet, but I had forgotten about it until I saw it posted on Zaar! The things I would miss out on if it wasn't for Zaar!! lol

From: bmxmama

On May 30, 2007

This is soooo good! It was actually beyond good. I made it in the loaf pan and cooked it just a little longer because it wasn't ready at the specified time, I assume because my oven is different. Very creamy, rich and delicious. I'll make this again for sure. Made for ZWT 2007.

From: Tarynne

On Dec 27, 2006

I made this as one of our Christmas desserts. The family really liked this, rating it either a 4 or a 5. Those that rated it a 4 stated they prefer a denser, firmer flan. This flan was very light and smooth. I actually preferred it this way. If I was to go on taste alone I would have went 5, but I did have some problems with the directions. The first problem was creating the caramel sugar. I took much care to follow the directions carefully. The end result was a huge crystallized mass which never browned. I have made flan in the past so I went to method I was familiar with, which is melting the sugar with just a small amount of water (about a tsp)over a medium high heat stirring constantly so the sugar does not burn. It will quickly melt to a caramel liquid and added this to the loaf pan. The second problem was that it took 2 hours to bake. I had set the pan with hot water in the oven and preheated for over 30 min. Maybe I should have started with boiling water? I also tested the temperature of my oven and it is running correct. I think next time I will make this in 9x9" or 2 qt casserole, as it did come out almost 3" tall and this may have been one reason it took so long. Although i did have these problems I was able to overcome them and would definitely make this again.