Pumpkin Flan

    Pumpkin Flan


    18 people made this

    This delicious flan uses pumpkin pie filling but it works just as well with apple or apricot if you prefer.

    Serves: 8 

    • 1/2 cup (100g) white sugar
    • 400g pumpkin pie filling
    • 350ml evaporated milk
    • 150ml sweetened condensed milk
    • 6 eggs
    • 1/2 cup (100g) white sugar
    • 1 teaspoon vanilla essence
    • 1 teaspoon allspice

    Preparation:10min  ›  Cook:1hour  ›  Extra time:3hours chilling  ›  Ready in:4hours10min 

    1. Preheat oven to 190 degrees C.
    2. Melt 1/2 cup sugar in an aluminium loaf tin and heat over medium heat. Continue to cook until it caramelizes, being careful to not burn the sugar. Fill a large pot of water with about 3cm of water and place over medium heat. Move the aluminium pan into the large pot and set into the water.
    3. Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla and allspice in a blender, blend until smooth. Pour the mixture into the loaf tin.
    4. Bake in preheated oven until a knife inserted in the centre comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
    5. Run a knife along the edge of the loaf tin to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.

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