This is a great dessert option if you want something a little fancier than a standard pumpkin pie. The flan is sweet, creamy, and topped with a delicious caramel sauce. It’s also an excellent recipe for a keto or sugar-free dessert, as you can make it with allulose and monk fruit.
On the Ingredients:
- Pumpkins are a highly delicious and nutritious winter squash variety. Unlike other varieties, they aren’t particularly sweet on their own but have been used in sweet preparations predominately. Pumpkin is especially high in vitamin A, which helps with a strong immune system. Aside from vitamins, pumpkins are also high in antioxidants. (Read more about the health benefits.)
- Pumpkin spice , or pumpkin pie spice, is a combination of cinnamon, ginger, cloves, nutmeg, and sometimes allspice (allspice is the “y” of pumpkin spice). Similar combinations have been in use since at least 1796 when Amelia Simmons used them for her “Pompkin” recipes in her book American Cookery. By the 1890s, cookbooks commonly referred to “pumpkin pie spice” as shorthand for this combination.
- Allulose is a naturally occurring sugar found in figs, raisins, wheat, maple syrup, and molasses. However, the amount found in these foods is so small that it’s synthesized from fructose for commercial use. However, it doesn’t affect the body the same way as fructose. It doesn’t crystalize like monk fruit and erythritol so you can make caramel with it.
Recipe Notes and Substitutions:
You can also make flan in a larger container, rather than serving sized ramekins.
Pumpkin Flan
6
servings5
minutes40
minutes60
minutes1
hour45
minutesThis is a great dessert option if you want something a little fancier than a standard pumpkin pie. The flan is sweet, creamy, and topped with a delicious caramel sauce. It’s also an excellent recipe for a keto or sugar-free dessert, as you can make it with allulose and monk fruit.
Ingredients
1/2 cup granulated sugar OR allulose for keto
1 tbsp water
1 cup heavy cream
1/2 cup brown sugar OR golden monk fruit sweetener for keto
2 eggs (room temp)
2 egg yolks (room temp)
1 cup pureed pumpkin (room temp)
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
Directions
- Preheat the oven to 350°F. Arrange six ramekins in a baking pan with high sides.
- Add the granulated sugar to a small saucepan over medium-low heat. The sugar will turn to liquid and begin to caramelize. Stir continuously until the sugar is a mahogany caramel.
- Quickly divide the caramel between the six ramekins. Work fast, as the sugar will harden once it cools.
- In a clean saucepan, bring the heavy cream to a simmer. Remove from heat. In a mixing bowl, combine the eggs, brown sugar, pumpkin, vanilla, spices, and salt. Add the heavy cream and mix until smooth.
- Divide the custard mixture between the six ramekins.
- Pour boiling water into the pan holding the ramekins, filling it halfway with water (carefully not to get water in the ramekins).
- Transfer to the oven and bake for 30-35 minutes until the custard is set. Remove the custards from the water bath and let them cool completely before serving.
- When it’s time to serve, run a knife along the inside edge of the ramekins. Place a small dessert plate on top and invert. Bracing the ramekin against the plate, give it a gentle shake. You’ll feel the custard release from the ramekin and drop on the plate. Remove the ramekin. The caramel from the bottom of the ramekin will now be a delicious caramel sauce over the flan.
- Serve as is or with a dollop of whipped cream. Enjoy.
