“These make a great finale for the Chicken Enchilads Verde recipe that I posted. From a December 1988 issue of Bon Appetit magazine.”
1hr 3mins

Ingredients Nutrition


  1. Cook 1 cup sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves.
  2. Increase heat and boil without stirring until caramel color, about 8 minutes.
  3. Immediately divide caramel mixture among 12 1-cup ramekins or souffle dishes.
  4. Position rack in lowest third of oven and preheat to 350 degrees.
  5. Beat yolks and 2/3 cups sugar in large bowl until well blended.
  6. Stir in pumpkin, cream,vanilla and nutmeg.
  7. Pour mixture into prepared ramekins.
  8. Place ramekins in large baking pan; add enough simmering water to come halfway up sides of ramekins; bake 5 minutes.
  9. Reduce temperature to 325 degrees and continue baking until tester inserted 1/8-inch from edge comes out clean, about 30 minutes,.
  10. (Centers will not be completely set.).
  11. Remove from water and cool thoroughly.
  12. (Can be prepared 1 day ahead; chill.).
  13. Run knife around edge of each flan and invert onto plate.
  14. Spoon any caramel remaining in ramekins over flans.
  15. Serve chilled or at room temperature.

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