Recipe by 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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1 1/4 cups
1 (15 ounce) can
1 3/4 cups
vanilla bean, split and seeds scraped out and reserved
hulled toasted pumpkin seeds
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. Thank you, Chef. P.S. my son loved it!
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!!
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...
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 the burner and quickly poured it into the ramekins then continued to follow the recipe to the letter. Well, except that I served the flan warm. I couldn't bear to wait yet another four hours. Success! The flan has a wonderful flavor and terrific mouth feel--even warm. Another fabulous recipe from Chef John!
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 bless you too! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Low-Fat Pumpkin Flan
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 44
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