Pumpkin Flan With Maple Syrup

Pumpkin Flan With Maple Syrup
3.2 from 5 ratings
This dessert is so easy to make — it only takes five minutes to assemble then the rest of the work is done in the oven. The flan needs to be chilled before serving so it’s a great make-ahead dessert. — Curry and Comfort
Pumpkin Flan with Maple Syrup
  • 4 large eggs
  • 2 cup coconut milk
  • 1 teaspoon vanilla
  • 1/3 cup sugar or splenda
  • pinch of salt
  • 1/4 cup pumpkin puree (fresh or canned)
  • 1 teaspoon cinnamon
  • pinch of freshly grated nutmeg
  • maple syrup, to taste, for garnish
  1. Pre heat the oven to 325 degrees F.
  2. Put all ingredients into blender. Blend until smooth and well mixed. Place 2 to 3 tsp of maple syrup at the bottom of each well of muffin pan or oven safe baking dish. Pour custard to the top of each well. Bake in a 325 degree F oven in a water bath. I pour hot water carefully to a much larger pan- be careful not to get any water into custard.Take out of oven and allow to cool. Take a knife and slowly trace round the custard to loosen it from the pan or dish. Chill for several hours. To serve, invert over a plate or a platter. The maple syrup should form a glaze/sauce for the flan.