Home Cooked Cuisine: Pumpkin Flan

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pumpkin
Kevin Wilson shares a delicious recipe that includes pumpkin!

Pumpkins, pumpkins, and more pumpkins!

Indeed, this is the season for pumpkins!  A Halloween without jack-o-lanterns would not be a Halloween. Thanksgiving would not be Thanksgiving without the time-honored tradition of Grandmother’s pumpkin pie served after the turkey feast. For Kevin, Christmas would not be Christmas without pumpkin pie which his aunt faithfully bakes at his request. What better time than now, when pumpkins are in abundance, to try other recipes showcasing this amazing fall fruit. This recipe comes from Gina Homolka’s “Skinnytaste: Fast and Slow Cookbook.” If you want to impress your guests with a stunning dessert, then you will definitely want to make this flan.

Pumpkin Flan

½ cup sugar
½ teaspoon fresh lemon juice
2 tablespoons water
5 tablespoons fat-free sweetened condensed milk
½ cup 2 percent milk
½ cup canned unsweetened pumpkin puree
3 large eggs
1 teaspoon vanilla extract
¼ teaspoon grated lemon zest
½ teaspoon pumpkin pie spice
Pinch of kosher salt

Set the oven to 300 degrees. In a saucepan, combine the sugar, lemon  juice, and 2 tablespoons water. Set over medium-high heat and set a time for 7 minutes. Cook, whisking constantly to dissolve the sugar as it comes to a boil, about 1 minute (of the 7 minutes). Stop whisking and continue cooking, undisturbed, until the time goes off. Immediately remove the pan from the heat and swirl the caramel in the pan for 1 minute, until it turns amber in color; being careful not to burn it, as the heat from the pan will continue cooking the caramel.

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A photo of Pumpkin Flan.

Dividing evenly, carefully pour a scant tablespoon of the caramel into each of six 4 ounces ramekins. Working quickly, tilt each ramekin to coat the sides of the cup. If the caramel hardens too quickly, you can reheat the ramekin in the microwave for about 5 seconds to loosen.  Set aside to cool.

In a blender, combine the condensed milk, milk, pumpkin puree, eggs, vanilla, lemon zest, pumpkin pie spice, and salt. Blend well. Pour a scant 1/3 cup into each ramekin.

Oven version: Set ramekins in a 9 x 13 baking pan. Slowly pour 3 cups of hot water into the bottom of the pan. Place in oven and bake for approximately 45 minutes or until custard is set.

Slow cooker version: Pour 3 cups hot water into the bottom of a slow cooker and place the ramekins inside. Cover and cook on low for 3 hours. Remove from oven or crockpot and let cool for about 10 minutes. Cover with plastic wrap and refrigerate for several hours or overnight.

To serve, run a very thin knife around the edges of the ramekins to loosen. Invert each one on small plates, and tap and shake lightly until the flan comes out. If any caramel remains in the ramekin, you can microwave a few seconds to loosen, then pour over each flan. Enjoy!

Kevin Wilson
Cooking and creating delicious one-of-a-kind recipes are Kevin Wilson’s passion and drive. He does not let conditions such as blindness, epilepsy, learning disabilities, brain tumors, and other health impairments deter him. Kevin has a successful blog where he has posted many delicious recipes at homecookedcuisine.wordpress.com.

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