This delicious pumpkin flan is the result of an experiment in replacing the recipe's usual cream and half-and-half with low-fat milk.

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
additional:
4 hrs 10 mins
total:
5 hrs 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C).

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  • Set eight (5 1/2 ounce) ramekins into a large baking dish.

  • Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes.

  • Quickly divide the caramel among the ramekins; set aside.

  • Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl. Stir in pumpkin puree until smooth.

  • Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam. Remove from heat.

  • Place vanilla bean seeds and pod in milk. Allow to soak for 10 minutes. Slowly strain hot milk mixture into the egg mixture and whisk to form a thin custard.

  • Divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each.

  • Fill baking dish with hot water to reach halfway up the sides of the ramekins. Cover the baking dish with heavy-duty aluminum foil.

  • Bake in the preheated oven until the flan is just set, 45 to 50 minutes.

  • Remove ramekins from hot water to cool completely. Cover and refrigerate until cold, at least four hours.

  • Run a knife around the inside edge of each ramekin and place an overturned plate on top. Invert and release the flan. Garnish and serve.

Cook's Note:

For a richer version, substitute 1 cup cream plus 3/4 cup half-and-half.

Nutrition Facts

259 calories; protein 6.9g 14% DV; carbohydrates 49.3g 16% DV; fat 4.8g 7% DV; cholesterol 118.4mg 40% DV; sodium 273.5mg 11% DV. Full Nutrition
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Reviews (11)

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Most helpful positive review

Rating: 5 stars
10/15/2012
this recipe is easy and makes delicious flan. I have added pumpkin whipped cream plus a ginger cookie! Read More
(12)

Most helpful critical review

Rating: 3 stars
12/14/2016
I made this just as directed but I personally found this a little too "pumpkiny". Everyone thought it was great. I guess I am a traditionalist when it comes to flan. Read More
16 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/15/2012
this recipe is easy and makes delicious flan. I have added pumpkin whipped cream plus a ginger cookie! Read More
(12)
Rating: 5 stars
10/14/2012
My son found this recipe and I finally made it for him. It's very good. The taste is right on. Not heavy like a custard with heavy cream and half and half and the taste is not sacrificed. Thank you Chef. P.S. my son loved it! Read More
(7)
Rating: 5 stars
11/08/2013
This was so smooth creamy and delicious! I only made one change out of necessity - instead of a vanilla bean I added 1 1/2 teaspoons of Mexican Vanilla. This is a little bit of pumpkin heaven in a ramekin! Thanks Chef John!! Read More
(7)
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Rating: 5 stars
09/23/2015
First I want to say that I am a spaniard and have tasted many a flan. I know my flans because I have grown up eating them my whole life. Your recipe has completely impressed my Spanish family and this is the third year we will be using this recipe to celebrate autumn. It is AMAZING! Thank you for this wonderful recipe it is delicious and we will always keep this recipe as our number one go-to recipe for autumn. Read More
(4)
Rating: 5 stars
11/19/2012
I try the pumpkin Flan and I love it and so did my family and it was very easy to make thank you I really enjoy eating it and making it as well... Read More
(2)
Rating: 5 stars
12/28/2014
My first batch was a flop because I burned the sugar! Yikes! Second go round I didn't wait for the bubbles on the sugar I just cooked it until it was a beautiful clear amber color; pulled it off the burner and quickly poured it into the ramekins then continued to follow the recipe to the letter. Well except that I served the flan warm. I couldn't bear to wait yet another four hours. Success! The flan has a wonderful flavor and terrific mouth feel--even warm. Another fabulous recipe from Chef John! Read More
(2)
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Rating: 5 stars
12/11/2014
Very nice and impressive. Everyone enjoyed it. I used homemade butternut squash puree because I already had it:) also regular full fat milk and homemade vanilla extract. Thanks Chef John God bless you too!:) Read More
(1)
Rating: 3 stars
12/14/2016
I made this just as directed but I personally found this a little too "pumpkiny". Everyone thought it was great. I guess I am a traditionalist when it comes to flan. Read More
Rating: 5 stars
11/22/2018
Have been wanting to make this for years now and finally did today. It was wonderful!!! The only changes I made were: 1) didn't include mace because I didn't have any; 2) substituted coconut milk for the low-fat milk to make a dairy-free version; and 3) used a 1/2 tsp of vanilla extract in place of the vanilla bean because I didn't have any. Outstanding! Turned out like a dessert served at a high-end restaurant!!!! Once again THANK YOU Chef John! Read More
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