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Mini Pumpkin Flans

  • Prep 15 min
  • Total 1 hr 10 min
  • Ingredients 8
  • Servings 6
  • Facebook
    66
  • Pinterest
    88
  • Save
    138
  • WhatsApp
  • Print
    483
  • Email
    138

Ingredients

For the caramel:

1
cup sugar
1/4
cup water

For the flan:

5
eggs
1
can (12 oz) condensed milk
1
can (12 oz) evaporated milk
1/2
cup pumpkin puree, canned or fresh
1/4
tablespoon ground cinnamon
1/4
tablespoon ground clove

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
455.1
% Daily Value
Total Fat
13.3g
20%
Saturated Fat
7.1g
35%
Cholesterol
190.7mg
64%
Sodium
193.8mg
8%
Total Carbohydrate
72.3g
24%
Dietary Fiber
0.9g
3%
Sugars
70.6g
Protein
13.8g
% Daily Value*:
Vitamin C
5.70%
6%
Calcium
34.30%
34%
Iron
7.20%
7%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

To remove flans from the molds, place them in a container with hot water for 1 minute before serving and this will help melt the caramel so the flans can be served.

Directions

  • 1 For the caramel: Combine sugar and water in a small pot and cook on medium-high heat until the sugar melts and turns into a light golden caramel. Stir while it cooks so it doesn’t stick to the bottom and burn. Pour hot caramel into the small molds.
  • 2 For the flan: Preheat the oven to 350 °F. In a blender, add eggs, the two types of milk, pumpkin pure, cinnamon and clove. Process until everything is well combined. Pour the mixture into the flan molds.
  • 3 Place the individual molds on a baking tray and add a little bit of water (enough to cover half way up the side of the molds) and cook for 50 minutes in this water bath until the flans set.
  • 4 Let the flans cool and then refrigerate for 2 hours before serving.
  • 5 Serve and enjoy!

I love flan and I find it to be the perfect dessert to serve after your meals; it also makes a great snack for the kids. This pumpkin flan is made with eggs, evaporated milk, condensed milk and pumpkin puree, which adds a delicious flavor and texture. I’m sure you’ll want to add it to your list of flan recipes. Making flan is an easy process and not too time consuming. This time I’ve chosen to make it in small molds since they look more appetizing that way. And what’s best, they are individually portioned and can be served much easily.

Rate and Comment

Erica Dinho Erica Dinho
September 20, 2016

I love flan and I find it to be the perfect dessert to serve after your meals; it also makes a great snack for the kids. This pumpkin flan is made with eggs, evaporated milk, condensed milk and pumpkin puree, which adds a delicious flavor and texture. I’m sure you’ll want to add it to your list of flan recipes. Making flan is an easy process and not too time consuming. This time I’ve chosen to make it in small molds since they look more appetizing that way. And what’s best, they are individually portioned and can be served much easily.