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Pumpkin Flan

Pumpkin Flan | Recipe

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Pumpkin Flan | Recipe

Name: Pumpkin Flan
Cook time: 20 min
Yield: 6 Personen
Ingredients: 400 g Hokkaido pumpkin; 100 g sugar; 400 g condensed milk; 340 g evaporated milk, 10% fat; 5 egg yolks; 1 tsp JS Pumpkin Pie Spice; 70 g pecans; 50 g brown sugar; 50 ml water; 1 pinch JS Pumpkin Pie Spice

Nils – Head Chef

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0 % of 100

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Cooking Time:

20 min

Rising / Brew Time:

120 min

Baking Time:

25 min

Difficulty:

Easy

Persons

Ingredients

For the flan:
1 tsp

JS Pumpkin Pie Spice
400 g

Hokkaido pumpkin
100 g

sugar
400 g

condensed milk
340 g

evaporated milk, 10% fat
5

egg yolks
For the toast pecans:
1 pinch

JS Pumpkin Pie Spice
70 g

pecans
50 g

brown sugar
50 ml

water

Method

Preheat the oven to fan 190°C.

Wash and peel the Hokkaido pumpkin and cut into 5 cm chunks with a large knife. Place on a baking tray lined with baking paper and bake for about 25 minutes. Reduce the oven temperature to 180°C.

Meanwhile, melt the sugar in a saucepan over a medium-high heat and let it caramelise until brown, being careful not to burn it. Then add the water – be careful, it will sputter and splash! Divide the caramel into 6 ovenproof soufflé dishes and roll each dish around, tilting it, to coat the inside right to the brim with the caramel. Leave the dishes to cool down.

Heat the condensed and evaporated milks in a saucepan over a medium-high heat, then whisk in 5 egg yolks, the pumpkin puree and the pumpkin pie spice thoroughly. Divide the mixture into the soufflé dishes and place on a high-sided baking tray or tin. Fill the tray 2 cm high with boiling water, then let the flans cook in the lower third of the oven for about 30 minutes at 180°C. Leave the flans to cool for 2 hours.

In the meantime, roughly chop the pecans and lightly toast them in a pan. Add the sugar, water and Pumpkin Pie Spice and simmer, stirring, until the water has evaporated and the sugar has coated the nuts. Then continue toasting for a little while so that the sugar caramelises slightly and goes shiny.

Turn the flans out onto dessert plates and serve with the toasted pecans.

Nutritional information: (Per person)

Calories
570 kcal

Carbohydrates
74 g

Protein
15 g

Fat
25 g

Method

Preheat the oven to fan 190°C.

Wash and peel the Hokkaido pumpkin and cut into 5 cm chunks with a large knife. Place on a baking tray lined with baking paper and bake for about 25 minutes. Reduce the oven temperature to 180°C.

Turn the flans out onto dessert plates and serve with the toasted pecans.

Nutritional information: (Per person)

Calories
570 kcal

Carbohydrates
74 g

Protein
15 g

Fat
25 g

Pumpkin flan

Have you ever tried flan, the delicious baked-custard dessert? You may have had crème caramel, which is a French version. Our interpretation is based on a Spanish recipe, with sweet pumpkin and the aromatic Pumpkin Pie Spice, creating a dessert that conquers all hearts and palates! Caramelised pecans provide a crunchy contrast to the pumpkin custard and sweet caramel sauce.

Sweet pumpkin recipes

At pumpkin time, pumpkin is always a good idea! This versatile gourd can be used in cakes, desserts and even breakfast recipes ... How about pumpkin porridge with apple to start your day, pumpkin bread as a snack, followed by a piece of no-bake pumpkin pie cheesecake for dessert?

Ingredients

Persons