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Creamy Pumpkin Flan

Creamy Pumpkin Flan

Creamy Pumpkin Flan
Creamy Pumpkin Flan
Creamy Pumpkin Flan
Creamy Pumpkin Flan
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  • 1 c. sugar, divided
  • 2 ½ c. milk
  • 3 large eggs
  • 3 egg whites
  • 1 c. canned pumpkin
  • 1 t. ground cinnamon
  • 1 t. vanilla
  • ¼ c. flaked coconut
  1. Sprinkle ½ c. sugar in 9” round cake pan.
  2. Cook over medium heat, shaking pan occasionally using oven mitts, until sugar melts and turns a light golden brown. Set aside. It may crack as it cools but that is okay.
  3. Heat milk and remaining sugar in heavy saucepan, stirring occasionally, until hot and frothy.
  4. Beat eggs, whites, pumpkin, cinnamon and vanilla with an electric mixer until blended.
  5. Gradually add hot milk mixture, beating at low speed.
  6. Pour mixture over caramelized sugar in cake pan.
  7. Place cake pan in a roasting pan. Pour hot water into roasting pan about 1” deep.
  8. Bake 350 for 1 hour or until a knife inserted in center comes out clean.
  9. Remove pan from water. Cool.
  10. Cover and chill.
  11. Bake coconut in shallow pan at 350, stirring occasionally, 5 minutes or until toasted. Cool.
  12. Loosen edges of flan with a spatula and invert onto a serving plate.
  13. Sprinkle with coconut.

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