Pumpkin Flan Recipe

(TIP:) Six individual custard cups can be used as well as the form in the main recipe section. Bake them at 325 degrees for 45 minutes, and test with a knife at the edge of the custard. The center will continue to cook when removed from the oven because of the small size. Cover and chill. For a pumpkin flan "brulee" sprinkle the brown sugar over the BAKED custard (rather than in the bottom of the cup) and broil 4 inches from the heat until the sugar bubbles, watching every second....it burns *very* easily. When the sugar bubbles, remove it immediately, cover and chill.

Step 1

Combine the pumpkin, honey and cinnamon. Beat the eggs. Add milk, vanilla and pumpkin mixture to the eggs. Stir in the brandy, mixing well.

Step 2

Sprinkle the brown sugar over the BOTTOM of a buttered 10-inch baking dish. S-l-o-w-l-y pour in the custard mixture and place the baking dish in a pan of hot water. Bake (together with the pan of hot water) at 350 degrees for one hour, or until the custard is set. Insert a knife into the custard. If it comes out clean, the custard is done. Cover and chill for 2 to 4 hours before serving.

Things You'll Need

  • 1c Pumpkin
  • 1/4c Honey
  • 3/4ts Cinnamon
  • 5 Eggs
  • 1cn (13 oz.) Carnation
  • -evaporated milk
  • 1ts Vanilla extract
  • 1tb Brandy (or Asbach-Uralt),
  • -optional
  • 1/4c Brown sugar, packed

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