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Nutrition Facts
Serving Size 1 (153g) Recipe makes 10 servings
Calories 328
Calories from Fat 186		(56%)
Amount Per Serving		%DV
	Total Fat 20.7g	31%
	Saturated Fat 12.0g	59%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 192mg		64%
Sodium 352mg		14%
Potassium 179mg		5%
Total Carbohydrate 32.4g		10%
	Dietary Fiber 1.5g	6%
	Sugars 28.5g
Protein 5.3g		10%
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Pumpkin Flan With Caramel and Cinnamon Whipped Cream

Recipe #181973 | ½ day | 8 hours prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: cookiedog
Aug 16, 2006

Courtesy of Gourmet Magazine. This is like a cross between pumpkin pie and flan. It is easy to make and looks impressive. You can use Cinnamon/Nutmeg Whipped Cream or Cinnamon Whipped Cream for the whipped cream. Prep time includes refrigeration.

SERVES 10 (change servings and units)

Ingredients

1 1/3 cups sugar
6 large eggs
2 cups canned pumpkin puree
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
2 cups heavy cream

Accompaniment

cinnamon whipped cream

Directions

1
In a small skillet combine 2/3 cup of the sugar with 1/4 cup water and bring the mixture to a boil, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Cook the syrup, swirling the skillet, until it is a deep caramel, pour it into a warm 2-quart glass loaf pan, tilting the pan to coat the bottom evenly, and let the caramel harden.
2
In a bowl beat the eggs with the remaining 2/3 cup sugar, beat in the pumpkin puree, salt, ginger, cinnamon, allspice, and cream, and pour the custard into the loaf pan. Set the loaf pan in a deep baking pan, add enough hot water to the baking pan to reach halfway up the sides of the loaf pan, and bake the flan in the middle of a preheated moderate oven (350 degrees) for 1 hour and forty five minutes to 2 hours, or until a knife inserted in the center comes out clean. Let the flan cool and chill it, covered overnight. Run a thin knife around the edge of the loaf pan, invert a platter over the pan, and invert the flan onto the platter. Serve the flan, cut into slices, with the cinnamon whipped cream.

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Featured Reviews for This Recipe

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.

1 person found this review helpful

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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.

2 people found this review helpful

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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.

5 people found this review helpful

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From: Lauralie41

On Jun 29, 2008

I made this as a apecial treat for my mom and it was wonderful! Almost burned the sugar by walking away so do pay close attention to it. A rich, warm flavored, comforting dessert that would be very nice for the holidays too. I did let this chill overnight in the refrigerator and topped with Redi Whip dusted with cinnamon before serving. Made and reviewed for ZWT 4.

2 people found this review helpful

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