Reviews (1) Add Rating & Review 40 Ratings 5 star values: 10 4 star values: 15 3 star values: 8 2 star values: 4 1 star values: 3 Martha Stewart Member Rating: 5 stars 11/23/2013 This is amazing! I love that I don't need to fuss with a pie crust, or eat all the calories of a pumpkin cheesecake to enjoy a Great pumpkin dessert. So, smooth and creamy it satisfies the desire for a cheesecake, but enough pumpkin flavor to replace pumpkin pie. I used canned Dulce de Leche thinned with milk, heated to a thin caramel consistency for the Caramel step. In step 2 the recipe calls for cloves, not on the ingred. list. I used 1/4 t cloves and the 1/2 t of Chipotle listed.
Back to Southwestern Pumpkin Flan All Reviews for Southwestern Pumpkin Flan - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Southwestern Pumpkin Flan Credit: Jonathan Lovekin Recipe Summary Servings: 10
Ingredients Ingredient Checklist 1 cup sugar 1 can (15 ounces) solid pack pumpkin 1 can (14 ounces) sweetened condensed milk 1 1/2 cups whole milk 4 large eggs, plus 1 large egg yolk 3/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 to 1/2 teaspoon chipotle chile powder 1/8 teaspoon ground cloves Pinch cayenne pepper
Gallery Southwestern Pumpkin Flan Credit: Jonathan Lovekin
Recipe Summary Servings: 10
Gallery
Southwestern Pumpkin Flan Credit: Jonathan Lovekin
Southwestern Pumpkin Flan
Credit: Jonathan Lovekin
Southwestern Pumpkin Flan
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 1 cup sugar 1 can (15 ounces) solid pack pumpkin 1 can (14 ounces) sweetened condensed milk 1 1/2 cups whole milk 4 large eggs, plus 1 large egg yolk 3/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 to 1/2 teaspoon chipotle chile powder 1/8 teaspoon ground cloves Pinch cayenne pepper
Directions
Preheat oven to 325 degrees. Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until sugar turns dark amber, about 8 minutes. Pour into a 9-inch round cake pan. Set aside to cool.
Blend pumpkin, condensed milk, and whole milk in a blender until smooth. Add eggs and yolk, cinnamon, salt, chile powder, cloves, and cayenne; blend until smooth. Pour mixture over caramel in pan. Carefully transfer pan to a large roasting pan. Add hot water to roasting pan to come 1 inch up sides of cake pan.
Bake until set and beginning to turn golden brown, about 1 1/2 hours. Let cool on a wire rack. Refrigerate 6 hours or overnight. Run a knife around edges; invert to unmold. Scrape remaining sauce from pan over flan. Serve immediately.
Reviews (1)
Add Rating & Review 40 Ratings 5 star values: 10 4 star values: 15 3 star values: 8 2 star values: 4 1 star values: 3
Martha Stewart Member Rating: 5 stars 11/23/2013 This is amazing! I love that I don't need to fuss with a pie crust, or eat all the calories of a pumpkin cheesecake to enjoy a Great pumpkin dessert. So, smooth and creamy it satisfies the desire for a cheesecake, but enough pumpkin flavor to replace pumpkin pie. I used canned Dulce de Leche thinned with milk, heated to a thin caramel consistency for the Caramel step. In step 2 the recipe calls for cloves, not on the ingred. list. I used 1/4 t cloves and the 1/2 t of Chipotle listed.
Reviews (1)
Add Rating & Review 40 Ratings 5 star values: 10 4 star values: 15 3 star values: 8 2 star values: 4 1 star values: 3
Add Rating & Review
40 Ratings 5 star values: 10 4 star values: 15 3 star values: 8 2 star values: 4 1 star values: 3
40 Ratings 5 star values: 10 4 star values: 15 3 star values: 8 2 star values: 4 1 star values: 3
40 Ratings 5 star values: 10 4 star values: 15 3 star values: 8 2 star values: 4 1 star values: 3
5 star values: 10 4 star values: 15 3 star values: 8 2 star values: 4 1 star values: 3
Martha Stewart Member Rating: 5 stars 11/23/2013 This is amazing! I love that I don't need to fuss with a pie crust, or eat all the calories of a pumpkin cheesecake to enjoy a Great pumpkin dessert. So, smooth and creamy it satisfies the desire for a cheesecake, but enough pumpkin flavor to replace pumpkin pie. I used canned Dulce de Leche thinned with milk, heated to a thin caramel consistency for the Caramel step. In step 2 the recipe calls for cloves, not on the ingred. list. I used 1/4 t cloves and the 1/2 t of Chipotle listed.Martha Stewart Member
Rating: 5 stars 11/23/2013
This is amazing! I love that I don’t need to fuss with a pie crust, or eat all the calories of a pumpkin cheesecake to enjoy a Great pumpkin dessert. So, smooth and creamy it satisfies the desire for a cheesecake, but enough pumpkin flavor to replace pumpkin pie. I used canned Dulce de Leche thinned with milk, heated to a thin caramel consistency for the Caramel step. In step 2 the recipe calls for cloves, not on the ingred. list. I used 1/4 t cloves and the 1/2 t of Chipotle listed.
Rating: 5 stars
All Reviews for Southwestern Pumpkin Flan
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Southwestern Pumpkin Flan
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
