Kats Pumpkin Flan Recipe

Kats Pumpkin Flan Recipe

  • 1 cup pumpkin puree
  • 3/4 cup white sugar, divided
  • 2 egg whites
  • 1 egg
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 (12 fluid ounce) can evaporated milk
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Whisk pumpkin puree, 1/4 cup sugar, egg whites, egg, cinnamon, ginger, and cloves together in a bowl until smooth.
  3. Heat remaining 1/2 cup sugar in a saucepan over medium heat, stirring constantly, until dissolved, 3 to 5 minutes. Spoon dissolved sugar into the bottom of 6 custard cups.
  4. Pour evaporated milk into a microwave-safe bowl. Microwave in 30-second intervals until warmed through, 1 1/2 to 2 minutes. Stir into the pumpkin mixture. Pour pumpkin mixture over the sugar in the custard cups.
  5. Place custard cups in a deep baking pan. Pour in water around the custard cups to a depth of 1 inch.
  6. Bake in the preheated oven until custard is set in the center, 30 to 35 minutes. Remove from water and chill until cold, about 2 hours.
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