Low-Fat Pumpkin Flan Recipe - Allrecipes.com
Low-Fat Pumpkin Flan Recipe
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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

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 15 mins
  • READY IN

    5 hrs 40 mins

Directions

  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.
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Footnotes

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

Oct 15, 2012

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

 
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!

 
Nov 08, 2013

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!!

 
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...

 
Dec 28, 2014

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!

 
Dec 11, 2014

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! :)

 

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Nutrition

  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 49.3 g
  • 16%
  • Cholesterol
  • 118 mg
  • 39%
  • 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.

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About the Cook

 
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