PUMPKIN FLAN
Spice-rich and amber-colored Pumpkin Flan in one beautiful variation of classic Latin American flan, being particularly popular in Puerto Rico. What a perfect ending to a meal with spicy flavors.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Heat 3/4 cup sugar and the water to boiling in heavy 2-quart saucepan over low heat, stirring constantly. Boil, without stirring, until syrup is deep golden brown.
- Place quiche dish, 9x1 1/2 or 10x1 1/4 inches, in hot water until warm (to prevent dish from cracking when pouring hot syrup into it); dry completely. Pour syrup into dish; immediately rotate dish until syrup covers bottom.
- Beat remaining ingredients except half-and-half and whipping cream in large bowl until well blended. Beat in half-and-half and whipping cream. Pour over syrup. Place dish in shallow roasting pan on oven rack. Pour very hot water into pan until 1 inch deep. Bake 1 hour to 1 hour 15 minutes or until knife inserted in center comes out clean.
- Remove dish from water; cool 15 minutes. Refrigerate about 3 hours or until chilled. Loosen side of flan from dish with knife; unmold. Store covered in refrigerator.
Nutrition Facts : Calories 225, Carbohydrate 29 g, Cholesterol 135 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 45 mg
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Ogechi Uduma
[email protected]This flan is a delicious and festive dessert that's perfect for any occasion.
Medul Medul
[email protected]I topped my flan with whipped cream and a sprinkle of cinnamon. It was the perfect finishing touch.
Mughal Waqas
[email protected]I love that this recipe uses maple syrup instead of sugar. It gives the flan a delicious depth of flavor.
Kamogelo Mahlaba
[email protected]This flan is a great make-ahead dessert. You can make it a day or two in advance and it will still be delicious.
Dylan Staples
[email protected]I'm not a baker, but this recipe was easy to follow and the results were amazing. I'm definitely going to make this again.
star king
[email protected]I made this flan in a bundt pan and it came out beautifully. It's a stunning dessert that's sure to impress your guests.
kim nayoen
[email protected]I added a little extra cinnamon to the batter and it turned out perfectly. It's the perfect balance of spices.
Chandrama Magar
[email protected]This flan is so creamy and smooth. It's like eating a cloud.
David Courage
[email protected]I love the combination of pumpkin and spices in this flan. It's the perfect fall dessert.
Eshan Tipu
[email protected]This flan is a great way to use up leftover pumpkin puree. It's also a delicious and festive dessert for the holidays.
Kingsley Twum
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this flan. It was light and fluffy, and the pumpkin flavor was subtle.
Cynthia Fidelis
[email protected]This recipe is easy to follow and the results are delicious. I will definitely be making this again.
Fuzeisms
[email protected]I made this flan for a potluck and it was a huge success. Everyone loved it!
Md Mekail
[email protected]This is the best pumpkin flan recipe I've ever tried! The texture is smooth and creamy, and the flavor is amazing. I highly recommend it.
SUNDAY IMO
[email protected]I've made this pumpkin flan several times and it always comes out perfectly. It's a great dessert for any occasion.
Eula Shunterria Alston
[email protected]This pumpkin flan was a hit at my Thanksgiving dinner! It was creamy, flavorful, and had the perfect amount of sweetness. I will definitely be making this again.