She Strengthens

Autumn Flavors in a New Light: Pumpkin Custard Flan

Imagine the warmth of pumpkin pie, infused with the richness of caramel-topped flan. This innovative dessert combines the best of both worlds, sans the hassle of making pie crust.

Elegant Presentation, Effortless Entertaining

Serve this show-stopping dessert with sweetened whipped cream and a sprinkle of crushed graham crackers for an unforgettable presentation. Perfect for your next autumn gathering or Thanksgiving feast.

Yield and Prep Time

• Yield: 8 (6-ounce) servings
• Difficulty: Medium
• Total Time: 45 minutes, plus 4 hours chilling time
• Active Time: 20 minutes

Gather Your Ingredients

• 1 2/3 cups sugar
• 1/8 teaspoon cream of tartar
• 5 large eggs
• 1 1/2 cups half-and-half
• 1/2 cup sour cream
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 cup canned pumpkin puree
• Sweetened whipped cream
• 4 graham crackers, broken into pieces

Step-by-Step Instructions

Caramelizing the Sugar

Preheat your oven to 350°F. Arrange the ramekins in a 9-inch by 13-inch baking pan and place them in the oven to heat. Meanwhile, cook 1 cup of sugar, 1/4 cup water, and cream of tartar in a large frying pan over medium-high heat, stirring occasionally, until the sugar turns deep golden and a caramel forms (8-12 minutes).

Assembling the Flans

Remove the ramekins from the oven and pour about 1 tablespoon of the caramel inside each dish. Tilt the dishes until the caramel thickens and evenly coats the bottoms and 1-2 inches of the sides. Next, whisk the remaining sugar with the remaining ingredients (except whipped cream and graham crackers) in a bowl. Pour the mixture into the ramekins.

Baking and Chilling

Set the baking pan onto an oven rack and pour enough boiling water into the pan to come halfway up the sides of the ramekins. Bake until the center of the flans barely jiggles and a knife inserted in the center comes out clean (about 25 minutes). Remove the ramekins from the water and cool on a rack, then chill, covered, for at least 4 hours.

Serving with Flair

Run a thin metal spatula around the inside of each ramekin, then invert onto a deep plate. Set the ramekins in hot water for a few minutes to loosen the remaining caramel; scrape the caramel over the flans. Serve with a dollop of fresh whipped cream and a sprinkle of crushed graham crackers.