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Low-Fat Pumpkin Flan

Low-Fat Pumpkin Flan

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    5 h 40 m
Chef John

Chef John

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. Set eight (5 1/2 ounce) ramekins into a large baking dish.
  3. Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes.
  4. Quickly divide the caramel among the ramekins; set aside.
  5. Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl. Stir in pumpkin puree until smooth.
  6. Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam. Remove from heat.
  7. 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.
  8. Divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each.
  9. Fill baking dish with hot water to reach halfway up the sides of the ramekins. Cover the baking dish with heavy-duty aluminum foil.
  10. Bake in the preheated oven until the flan is just set, 45 to 50 minutes.
  11. Remove ramekins from hot water to cool completely. Cover and refrigerate until cold, at least four hours.
  12. 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.
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Reviews

cocoakay
11

cocoakay

10/15/2012

this recipe is easy and makes delicious flan. I have added pumpkin whipped cream plus a ginger cookie!

AOrmello
6

AOrmello

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!

Sue
4

Sue

11/8/2013

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!!

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