Perfectly Portioned Pumpkin Flan
By: Canolainfo.org
Perfectly Portioned Pumpkin Flan
Pumpkin Flan is a smooth, creamy alternative to flan recipes. Similar to custard or a souffle, this Spanish dessert tastes great with the addition of pumpkin. This flan recipe is perfect for autumn and Thanksgiving dinners.
Notes
Use leftover pumpkin purée in a smoothie with yogurt, milk, sweet spices (cinnamon, ginger, cloves) and a drizzle of agave nectar, honey or maple syrup.
Find more ideas for pumpkin treats in our Thanksgiving desserts recipe collection:
Yields8 Flans
Cooking Time45 min
Ingredients
- Canola oil cooking spray
- 3 eggs, omega-3-enriched if available
- 1 1/4 cup pumpkin purée
- 1/2 cup maple syrup
- 2 tablespoon canola oil
- 1 1/2 teaspoon pure vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cup low-fat milk, heated until very hot
- 1 quart boiling water
- Ground nutmeg (garnish)
Instructions
- In large bowl, beat eggs slightly; add pumpkin purée, maple syrup, canola oil, vanilla, spices and salt. Beat with mixer until blended thoroughly. Mix in hot milk until blended. There will be about 4 cups of liquid. Pour 1/2 cup (125 mL) flan mixture into each prepared ramekin.
- Preheat oven to 350 °F. Adjust oven rack to center position. Coat eight 6-ounce custard cups or ramekins with canola oil cooking spray and set them in 13 X 9-inch (33 x 22 cm) baking pan.
- Carefully pour boiling water into baking pan around ramekins. Water should come up to level of custard inside ramekins.
- Bake 40-45 minutes or until set around the edges but still a little loose in center. When center of flan is just set, it will jiggle a little when shaken. Remove from oven and immediately remove ramekins from water bath; cool on wire rack until room temperature. Cover with plastic wrap and refrigerate.
- Serve cold and garnish with ground nutmeg. This dessert can be made up to 3 days in advance. Keep refrigerated until serving.