Pumpkin-Orange Flan
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
Pumpkin and orange crank up the flavor of a traditional flan.
  • 1¾ cups organic cane sugar, divided use
  • zest of 2 navel oranges, divided use
  • 4 large eggs
  • 3 cups whole milk
  • 1 teaspoon vanilla
  • 1 cup organic pumpkin purée
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • 1 pinch kosher salt
  • orange peel curls (optional garnish)
  1. Preheat oven to 350 degrees.
  2. Using a small, heavy-bottomed saucepan, heat 1 cup of the sugar over medium-high heat. Stir the sugar until it has totally melted and is a light brown syrup. Turn off the heat and stir in the zest of 1 of the oranges.
  3. Working carefully and quickly, pour the zest-infused caramel into a soufflé dish. Tilt and turn the dish to coat the bottom and sides with caramel. It will harden quickly. Set aside.
  4. Heat the milk in a medium-sized saucepan, just until it simmers - small bubbles will appear at the sides of the pan. Remove from heat and stir in the vanilla.
  5. In a large bowl, beat the eggs with remaining ¾ cup sugar. Beat in the pumpkin, cinnamon, nutmeg and ginger. Add the salt and remaining orange zest. Mix well. Slowly add the hot milk, stirring as you pour.
  6. Pour the custard into the caramel-lined dish. Set the dish in a square baking pan and fill the pan halfway up the soufflé dish with hot water.
  7. Bake flan for 1 hour or until a knife inserted in the custard comes away clean.
  8. Remove the soufflé dish from the pan of hot water and cool on a rack. Chill in fridge for several hours before turning onto a serving plate. Use a knife to loosen the edges of the flan, if needed. Pour remaining caramel over the flan, garnish with orange peel curls and serve.
Recipe by Liz The Chef at https://lizthechef.com/pumpkin-orange-flan/