Spiced Pumpkin Flan

Spiced Pumpkin Flan


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This is a delicious baked custard flan, feather-light and fragrant. It is based on butternut pumpkin and orange.

Lynn Lewis and Joachim Wahnschaffe

Serves: 6 

  • 1 butternut pumpkin (about 450g)
  • grated rind and juice of 1 large orange
  • 2 eggs, lightly beaten
  • 1/2 cup (100g) light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon brandy (optional)
  • 2/3 cup (150g) sour cream
  • icing sugar, for dusting
  • extra sour cream, for serving

Preparation:1hour30min  ›  Cook:25min  ›  Ready in:1hour55min 

  1. Use a 23cm flan dish or non-metallic pie plate. Peel the pumpkin and cut into chunks; discard seeds. Place in a saucepan with the orange juice. Bring to the boil, then lower the heat and cook gently, covered, for 20–25 minutes or until tender. Drain, discarding the remaining juice. Purée finely in a food processor or mash well. Preheat oven to 180 degrees C.
  2. Beat the eggs with the orange rind, sugar, cinnamon, ginger, nutmeg, salt, brandy, if using, and the sour cream. Add the pumpkin and mix well.
  3. Bake for 25–30 minutes or until just set. Loosen the edges with a round-bladed knife, then leave to cool for 1 hour. Serve slightly warm. Alternatively, cover and chill before serving. Dust flan lightly with icing sugar and serve with sour cream.

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