Caramel Pumpkin Flan Recipe


Main Ingredient


 Sugar1 1⁄4 Cup (20 tbs), divided
 Vanilla1⁄2 Teaspoon
 Canned pumpkin1 Cup (16 tbs)
 Rum extract1⁄2 Teaspoon
 Cinnamon1 Teaspoon
 Eggs5 Small, beaten
 Ginger1⁄4 Teaspoon
 Light cream2 Cup (32 tbs)
 Nutmeg1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2758 Calories from Fat 1484

% Daily Value*

Total Fat 168 g259.2%

Saturated Fat 99.4 g497.1%

Trans Fat 0 g

Cholesterol 1336.5 mg

Sodium 442.7 mg18.4%

Total Carbohydrates 291 g97%

Dietary Fiber 10 g40.2%

Sugars 261 g

Protein 37 g74.6%

Vitamin A 878.8% Vitamin C 22.4%

Calcium 55.1% Iron 41.8%

*Based on a 2000 Calorie diet


Preheat Browning Skillet in Radarange oven 4 1/2 minutes.
Add 1 cup sugar, stir well.
Cook in oven 2 1/2 to 3 minutes, stirring at 1 minute intervals until sugar is melted, smooth, and a nice caramel color.
Immediately turn the caramel into a 9 inch glass cake pan.
Turn the dish round and round (use pot holders) until inside is coated with caramel (liquid sugar).
Let the caramel set.
Mix together pumpkin with remaining sugar, spices, and flavorings.
Add eggs to cream, stir into pumpkin mixture.
Pour pumpkin mixture into prepared dish.
Set in larger dish of hot water.
Cook in oven 12 minutes, turn dish a quarter turn every 3 minutes.
Custard should be set; knife inserted near edge comes out clean.
Remove from hot water to cooling rack.
Let stand until cool, then chill.