Pumpkin Flan With Brown Sugar Crust

"I was searching the web for directions on preparing sugar pumpkins for puree and stumbled across this recipe. A wonderful fall treat! This is easy to make and an elegant dessert for those special times."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Sprinkle the bottom of 8 half-cup ramekins or individual flan dishes with half of the brown sugar.
  • With mixer, beat eggs; add pumpkin puree, granulated sugar, salt, nutmeg, and cinnamon.
  • Stir in the milk, heavy cream and vanilla.
  • Pour the mixture into prepared baking dishes.
  • Place the baking dishes in a large baking pan filled with water so that it reaches halfway up the sides of the flan dishes.
  • Bake for 1 hour and remove from oven.
  • Remove the flans from the water and allow to cool for at least 15 minutes.
  • Flans can be prepared ahead to this point and refrigerated for later use.
  • Before serving, heat oven to broil and sprinkle with remaining brown sugar.
  • Place under broiler for a couple of minutes or until browned.

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Reviews

  1. Great taste! I couldn't for the life of me find pumpkin puree, so ended up using canned yams, which worked well! Thanks Paula! Made for ZWT3!
     
  2. This was so good! Made it for ZWT Three. As Kittencal says, it does need more sugar. I used a full half cup brown sugar in the flan as well as the white sugar and using some brown sugar on the bottom of the cups. I also used more spice because in Pumpkin Pie itself, I tend to have and enjoy a heavy hand with the spices. I added 1/2 tsp of Ginger to it. This is wonderful!
     
  3. Great recipe Paula, but needs more sugar, this bakes out very soft and fluffy, we enjoyed this, thanks!...Kitten:)
     
  4. Delicious Plan, like eating a really good pumpkin pie. DH said said, DAM is is GOOD. Everyone else loved it also. Very easy to make. I made it just like the recipe said except, I used 1/3 cup Splenda for baking instead of regular sugar.. I know That I will be making this again, and soon. Thank you very much Paula.
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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