Low-Fat Pumpkin Flan

Low-Fat Pumpkin Flan

Made  times
Chef John 23747

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


5 h 40 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • For a richer version, substitute 1 cup cream plus 3/4 cup half-and-half.


Most helpful
Most positive
Least positive

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

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. ...

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 ...

I try the pumpkin Flan and I love it and so did my family and it was very easy to make thank you I really enjoy eating it and making it as well...

First I want to say that I am a spaniard and have tasted many a flan. I know my flans because I have grown up eating them my whole life. Your recipe has completely impressed my Spanish family an...

My first batch was a flop because I burned the sugar! Yikes! Second go round I didn't wait for the bubbles on the sugar I just cooked it until it was a beautiful clear amber color; pulled it off...

Very nice and impressive. Everyone enjoyed it. I used homemade butternut squash puree because I already had it :) also regular, full fat milk and homemade vanilla extract. Thanks Chef John, God ...

Other stories that may interest you