You are here

Pumpkin Flan

admin's picture
  Sugar 1 1⁄4 Cup (20 tbs)
  Thin cream 3 Cup (48 tbs), scalded
  Canned pumpkin 2 Cup (32 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Rum/Or rum flavoring to taste 1⁄4 Cup (4 tbs)
  Whole eggs 6 , lightly beaten
  Egg yolk 2 , lightly beaten
  Salt 1 Teaspoon
  Cinnamon 1 Teaspoon
  Ginger 1⁄4 Teaspoon
  Mace/Nutmeg 1⁄2 Teaspoon
  Brandy 1⁄2 Cup (8 tbs) (For Flaming)
  Whipping cream 1 Cup (16 tbs)

Slowly melt sugar in a heavy frying pan, stirring until it becomes a smooth, deep amber syrup.
Pour into a well chilled, round-bottomed glass casserole (2 quart).
Tip to coat sides, bottom of bowl; chill while you prepare custard.
Mix well all remaining ingredients; pour into the caramel-lined bowl.
Set bowl in a pan of hot water, and bake in a moderate oven (350°) for about 1 1/4 hours, or until set.
Cool at room temperature 30 minutes.
Invert on plate; after 10 minutes lift off bowl.
Flame if you wish; then serve with whipped cream.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4388 Calories from Fat 1783

% Daily Value*

Total Fat 198 g305%

Saturated Fat 116.5 g582.6%

Trans Fat 0 g

Cholesterol 1970.5 mg656.8%

Sodium 2811.3 mg117.1%

Total Carbohydrates 476 g158.8%

Dietary Fiber 17.4 g69.6%

Sugars 446.5 g

Protein 66 g131.1%

Vitamin A 1564% Vitamin C 35.6%

Calcium 51.9% Iron 77.9%

*Based on a 2000 Calorie diet

Pumpkin Flan Recipe