Pumpkin Flan

Pumpkin Flan

Pumpkin flan is a delicious, unexpected twist on pumpkin pie and individual servings simplify serving.

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Time

90 minutes

Difficulty

medium

Yields

8 servings

Ingredients

Pumpkin

  • 1 15 ounce can pumpkin puree
  • 2 teaspoons Rodelle Ground Cinnamon
  • 1 teaspoon pumpkin pie spice (or: 1/8 teaspoon each of ground nutmeg, allspice, mace, and cloves and an additional 1/2 teaspoon of cinnamon)

Flan Base

  • 7 large egg yolks
  • 3 large whole eggs
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 1 Rodelle Vanilla Bean, split and scraped
  • 1/8 teaspoon salt

Caramel Sauce

  • 2 cups granulated sugar
  • 1/4 cup lemon juice
  • 1 cup water

Flavored whipped cream (optional)

  • 1 cup heavy cream
  • 2 tbsp light brown sugar
  • 1 teaspoon Rodelle Gourmet Vanilla Extract
  • 1/2 teaspoon Rodelle Ground Vanilla

Directions

For the pumpkin

  • Combine all of the pumpkin ingredients in a mixing bowl and set aside.

Flan base

  • Whisk the egg yolks and whole eggs together until frothy, set aside.
  • In a large, heavy-bottomed saucepan over medium heat, combine the cream, milk, sugar, scraped vanilla seeds, vanilla pod, and salt. Bring to a boil.
  • Temper the eggs by whisking a portion of the cream mixture into the beaten eggs.
  • Add the combined cream/egg mixture back into the boiled cream and whisk thoroughly.
  • Add the pumpkin mixture and whisk to combine.
  • Prepare an ice bath by filling a bowl halfway with ice and water.
  • Strain the pumpkin-flan base mixture through a fine mesh sieve into a bowl.
  • Rest the bowl in the ice bath.

Caramel

  • Combine the sugar, lemon juice and 1 cup of water in a medium sauce pan over medium heat.
  • Cook the caramel until it achieves an amber color.
  • Remove from heat immediately.

To assemble

  • Preheat oven to 300 degrees.
  • Bring a medium pot of water to boil.
  • Pour the caramel into 1 cup ramekins and immediately pour the caramel out so that the cups are lined with caramel.
  • Let the caramel harden in the ramekins, then fill each one with 3/4 cups flan.
  • Place the ramekins into a glass baking dish (try not to use a metal baking dish as the flan will take much longer to set).
  • Carefully, add enough of the boiling water to the baking dish to cover the ramekins up to 2/3 height.
  • Cover the baking dish with foil and bake until the flan sets, so it doesn't jiggle, about 45 minutes.
  • Remove the ramekins from the baking dish and let cool for at least 15 minutes.
  • You can then turn over onto a dessert plate, or serve in the ramekin.
  • Optional: top with flavored whipped cream, garnish with a dust of cinnamon, cinnamon sugar or a sprinkle of pepitas.

Flavored whipped cream

  • Combine ingredients in the bowl of a stand mixer or a bowl that will accommodate a hand mixer.
  • Whip until stiff peaks appear.

Inspired By Rodelle

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