Low-Fat Pumpkin Flan3 Reviews
- Prep: 15 min
- Cook: 1 hr 15 min
- Ready In: 5 hr 40 min
“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.” - by Chef John
Original recipe yields 8 servings
- Preheat the oven to 300 degrees F (150 degrees C).
- 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.
Amount Per Serving (8 total)
- 259 cal
- 4.8 g
- 49.3 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"this recipe is easy and makes delicious flan. I have added pumpkin whipped cream plus a ginger cookie!..." See more"
"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 ..." See moreyou, Chef. P.S. my son loved it!"
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