Wednesday, November 5, 2014

Pumpkin Flan with Maple Syrup

Yum

We are on a countdown to Thanksgiving here at Curry and Comfort.   You will see a lot of great ideas in the next couple of weeks to make your Thanksgiving extra special.   Today it's all about a fast dessert. 

After our Thanksgiving feast, my family always craves something pumpkin, spiced and sweet.  I love to make this light and easy flan dessert to give everyone a sweet treat that isn't overwhelming after a heavy meal.  

This dessert is so easy to make since it only takes 5 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 perfect to make this the day before the big meal. 

That way you can check it off your to do list and it makes the big day even easier and more enjoyable.  Keep an eye out for more Thanksgiving dishes to come your way.


Small flans baked in the Good Cook Muffin Pan are perfect for individual portions.



Pumpkin Flan with Maple Syrup

by Curry and Comfort
Prep Time: 5
Cook Time: 60
Ingredients
For the custard:
  • 4 large eggs
  • 2 cups of coconut milk
  • 1 tsp of vanilla
  • 1/3 cup of sugar or splenda
  • a pinch of salt
  • 1/4 cup pumpkin puree (fresh or canned)
  • 1 tsp cinnamon
  • pinch of freshly grated nutmeg
For the syrup:
  • As needed- Store bought maple syrup (your favorite brand- not sugar free)
Instructions
1. Put all ingredients into blender. Blend until smooth and well mixed.
2. Place 2-3 tsp of maple syrup at the bottom of each well of muffin pan or oven safe baking dish.
3.Pour custard to the top of each well. Bake in a 325 degree oven in a water bath. I pour hot water carefully to a much larger pan- be careful not to get any water into custard.
4. 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.
5. Chill for several hours. To serve, invert over a plate or a platter. The maple syrup should form a glaze/sauce for the flan.
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Step by Step Directions:
Put all ingredients into blender.  Blend until smooth and well mixed.   Place 2-3 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 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.  




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6 comments:

  1. I have never made flan because I have mixed feelings about it, but I love this pumpkin version, especially with the maple syrup!

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  2. I have never made flan and I wouldn't have thought to make it in a muffin tin. This sounds delicious with the pumpkin and maple syrup.

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  3. Back in the spring I made a chocolate-flan cake and it was a heavy dessert. Good, but heavy. This light version is a good idea and it looks delicious.

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  4. What a beautiful colour for your flan, it looks delicious :D
    I love the idea of additional maple syrup too!

    Cheers
    Choc Chip Uru

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  5. We are on a countdown to Thanksgiving on my blog too! It's always one of my favorite countdowns. :D And Ramona this flan looks like a gorgeous way to serve a sweet pumpkin dessert! Love it.

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  6. What a fabulous pumpkin dessert!! I need to explore new flan flavors...and pumpkin is the best place to start!

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