Ingredients

How to make it

  • Make caramel:
  • -------------------
  • Put oven rack in middle position and preheat oven to 350°F.
  • Heat soufflé dish in oven while making caramel.
  • Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
  • Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel.
  • Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.)
  • Keep tilting as caramel cools and thickens enough to coat, then let harden.
  • Make flan:
  • --------------
  • Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat.
  • Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well.
  • Add hot cream mixture in a slow stream, whisking.
  • Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well.
  • Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours.
  • Remove dish from water bath and transfer to a rack to cool.
  • Chill flan, covered, until cold, at least 6 hours.
  • --------------------
  • Make spiced pumpkin seeds while flan chills:
  • --------------------
  • Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes.
  • Toss with salt and cayenne until coated.
  • ---------------
  • To serve:
  • ---------------
  • Run a thin knife between flan and side of dish to loosen.
  • Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over dish.
  • Holding dish and platter securely together, quickly invert and turn out flan onto platter. (Caramel will pour out over and around flan.)
  • Sprinkle flan with spiced pumpkin seeds just before serving.
  • --------------------
  • • Flan can be chilled 1 day.
  • • Spiced pumpkin seeds keep in an airtight container at room temperature, 3 days.

Reviews & Comments 8

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  • brandielion 8 years ago
    Mmmm, my husband and I are competing for the best desert at thanksgiving this year, and this just might be my winner!
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    " It was excellent "
    bakesalotsabo ate it and said...
    How wonderful!!!!!! Pumpkin and Flan, who could ask for more? Thanks for sharing
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  • pieplate 9 years ago
    Sounds luscious and elegant and comforting all at once.
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    " It was excellent "
    lanacountry ate it and said...
    LOVELY recipe and detail JM..55555^^^^^:)
    Love yah..
    Lan
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  • lovingmybabbyalways 9 years ago
    Well I think I just might have to try this. It looks really good. Check out my Recipes.
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    " It was excellent "
    peetabear ate it and said...
    love pumpkin flan .. nice touch with the pumpkin seeds..^5
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    " It was excellent "
    lunasea ate it and said...
    I have made this lovely pumpkin flan before - twice....and it is just as delicious as it looks and sounds. Everyone always falls in love with it...it's a real crowd pleaser. Thanks for posting a over-the-top winner, JM hon. A high 5 from me.... :)
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  • puddlewonderful 9 years ago
    I love this too...I love it. Pumpkin is one of my very favorie spices...This recipe is so sumptuous and delightful...
    thank you so much..I rate it the very best as all your dishes are a special gift.
    I apologize for not being able to open the forks but they don't even appear on my screen in the first place....I am very handicapped with the unit I am using. I am also on allrecipes.com and cannot open so much of the contents but can do the recipe exchange part....so it's all limited for me...but I can atleast do this for now..with love....susie
    Was this review helpful? Yes Flag

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