Pumpkin Flan

By Dixie8686

Recipes & Menus | recipes

Pumpkin Flan
Canned pumpkin has a smooth consistency that you can't get with fresh.

12 Servings

Recipe by Anita Jaisinghani of Indika in Houston, TX

Photograph by Diane Fields

November 2011

Ingredients

• 6 large eggs
• 6 large egg yolks
• 1 3/4 cups sugar
• 1 teaspoon orange zest
• 2 1/3 cups heavy cream
• 1 cup milk
• 5 whole cloves
• 3 whole star anise
• 1 cardamom pod, cracked
• 2 cinnamon sticks
• 1 teaspoon vanilla extract
• 1 15-ounce can pumpkin purée

Preparation

Step 1

Preparation

Whisk eggs, egg yolks, 3/4 cups sugar, and orange zest in a large heatproof bowl. Bring 2 cups heavy cream, milk, cloves, star anise, cinnamon sticks, and cardamom pod to a simmer in a large saucepan over medium heat; slowly whisk into egg mixture. Steep 30 minutes. Strain. Whisk in vanilla extract and pumpkin purée. Chill 3 hours.

Stir 1 cup sugar and 1/4 cup water in a small heavy saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, brushing down sides of pan with a wet pastry brush and swirling pan occasionally, about 10 minutes. Stir in 1/3 cup heavy cream (caramel will bubble vigorously). Divide caramel among ramekins; chill until set. Divide custard among ramekins; place in a large pan. Add hot water to pan to come halfway up sides of ramekins; cover pan with foil. Bake at 350° until center is just set, 20–25 minutes. Chill until cold. Invert onto plates.

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