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Pumpkin Flan

This dessert is the perfect blend of coconut custard and pumpkin pie. The caramel sauce delivers a rich taste and creates an elegant presentation.
20 minutes to assemble
60 minutes to bake
Total time: 1 hour and 20 minutes
9-inch flan or 8 servings
1 1/2 cups sugar, divided
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
1/2 cup (canned) pure pumpkin
4 large eggs
2 large egg yolks
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Step 1
Preheat oven to 350°F. Place 9-inch pie plate into larger baking dish. Pour hot water into dish to go 1/2 way up sides of pie plate. Remove pie plate and place baking dish in oven.
Step 2
To make caramel: add 3/4 cup of the sugar and 1/4 cup water to small heavy-bottomed, stainless steel saucepan. Cook over high heat (do not stir) until mixture comes to a full boil. Slightly swirl pan to help incorporate ingredients.
Step 3
Reduce heat to active simmer and cook until caramelized sugar turns golden brown (about 15 minutes). Watch pot carefully, as sugar can quickly turn from golden brown to bitter-tasting dark brown.
Step 4
Meanwhile, add remaining 3/4 cup sugar, Coconut Milk, pumpkin, eggs, yolks, spice, extract and salt to a mixing bowl or blender. Mix well.
Step 5
Remove baking dish (water bath) from oven when sugar is golden brown. Pour caramel into pie plate, quickly swirling until bottom is evenly coated. Set pie plate into baking dish (water bath).
Step 6
Gently pour pumpkin mixture atop of caramel and return to oven. Bake for 60 minutes or until a thin knife inserted in middle comes out clean. Cool flan in baking dish on wire rack. Remove flan from water and refrigerate until cold or overnight.
Step 7
To serve, heat bottom of flan in hot water for 2-3 minutes. Remove from water and run a thin knife around the inside edge of pie plate. Invert pie plate onto serving dish. Tap bottom to release flan. Scrape caramel sauce onto flan with rubber spatula.