Low-Fat Pumpkin Flan

See an easy recipe for a light version of pumpkin flan. See more

READY IN 5+ hrs

Low-Fat Pumpkin Flan

Read Reviews (3)

"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." — Chef John

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 15 mins
READY IN 5 hrs 40 mins

Footnotes

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

Reviews More Reviews

Oct 15, 2012

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

—cocoakay

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Oct 14, 2012

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!

—AOrmello

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5 Ratings

Nov 19, 2012

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...

—lebroniris

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Nutrition

Calories
259 kcal
13%

Carbohydrates
49.3 g
16%

Cholesterol
134 mg
45%

Fat
4.8 g
7%

Fiber
1.8 g
7%

Protein
6.9 g
14%

Sodium
274 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Low-Fat Pumpkin Flan

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 259
Calories from Fat: 44

% Daily Value *
Total Fat 4.8g 7 %
Saturated Fat 1.6g 8 %
Cholesterol 134mg 45 %
Sodium 274mg 11 %
** Potassium 261mg 7 %
Total Carbohydrates 49.3g 16 %
Dietary Fiber 1.8g 7 %
Protein 6.9g 14 %
** Sugars 43.3g
** Vitamin A 171 %
** Vitamin C 5 %
** Calcium 13 %
** Iron 17 %
** Thiamin 6 %
** Niacin 11 %
** Vitamin B6 7 %
** Magnesium 13 %
** Folate 14 %

* 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.