3.2
5 ratings

Pumpkin Flan With Maple Syrup

Contributor
Everyone will love this tasty pumpkin flan!
Pumpkin Flan with Maple Syrup

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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

Ingredients

  • 4 large eggs
  • 2 Cups 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

Directions

Pre heat the oven to 325 degrees F.

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.

Nutritional Facts
Servings4
Calories Per Serving369
Total Fat29g44%
Sugar17gN/A
Saturated23g100%
Cholesterol186mg62%
Protein9g18%
Carbs22g7%
Vitamin A199µg22%
Vitamin B120.4µg18.5%
Vitamin B60.1mg9.7%
Vitamin C2mg2%
Vitamin D1µg7%
Vitamin E0.7mg4.7%
Vitamin K3µg2%
Calcium59mg6%
Fiber0.8g3.2%
Folate (food)41µgN/A
Folate equivalent (total)41µg10%
Iron5mg27%
Magnesium62mg15%
Monounsaturated3gN/A
Niacin (B3)0.8mg5.2%
Phosphorus213mg30%
Polyunsaturated1gN/A
Potassium354mg8%
Riboflavin (B2)0.2mg18.6%
Sodium159mg7%
Sugars, added17gN/A
Zinc1mg12%