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Recipe

Pumpkin Flan with a Chocolate Crust

0 Recipe Reviews |Rate this Recipe| 70 Saves

Recipe created by Pati Jinich.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 10 individual flans

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.

Preheat oven to 350° F.

In the jar of a blender, combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers, don’t press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.

Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes, flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving.

When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.

Nutrition Facts

Amount Per Serving
Servings: 10 individual flans
Calories 420
Calories from Fat 120
%Daily Value*
Total Fat 14g 21%
Saturated Fat 7g 37%
Cholesterol 140mg 46%
Sodium 220mg 9%
Total Carbohydrate 66g 22%
Dietary Fiber 1g 5%
Sugars 59g
Protein 9g
Vitamin A 50%
Vitamin C 2%
Calcium 20%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet.
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