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Humans have been cultivating and reaping the nutritional benefits of squash since the birth of civilization. Winter Squash is rich in antioxidants and antiinflammatory compounds including high levels of α- and β-carotene and vitamin C, which are being studied for their role in cancer prevention. It is delicious prepared in myriad ways.
For a seasonal twist on a Mexican standard, try this recipe for Pumpkin Flan. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody.
“Principles have no real force except when one is well fed.”
– Mark Twain
Pumpkin Flan
Category
CCSA Blog
Healthy Eating
The Union Square Café Cookbook, Danny Meyer and Michael Romano (1994)
Ingredients
- Caramel
- 1½ cups sugar
- ½ cup water
- Flan
- 1 cup sugar
- 1 tsp ground cinnamon (make sure that the spices are not too old)
- ½ tsp salt
- ¼ tsp ground nutmeg
- ¼ tsp powdered ginger
- 6 eggs
- 1 cup canned pumpkin purée (don’t use canned pumpkin pie filling; it already has spices added)
- 12 oz can evaporated milk
- 1 tsp vanilla extract
- ½ cup water
Instructions
- Caramel
- Combine the sugar and water in a heavy-bottomed saucepan (shiny, not dark), then cook over medium heat without stirring until it caramelizes into a rich amber color, about 8–10 minutes. If the sugar begins to color unevenly, you can swirl the pan, if necessary, to assure thorough caramelization. Remove the saucepan from the head immediately to stop the cooking. Pour equal amounts of liquid caramel into eight 1-cup ramekins or pour all of the caramel into a 9-inch cake or pie pan. (Note: Tilt and rotate the ramekins or pan to coat the bottom and sides with caramel.) Set aside to harden.
- Flan
- Preheat the oven to 350° F.
- In the bowl of a standing mixer, using the whisk attachment, combine the sugar, spices, and salt. Begin mixing at moderate speed and add the eggs. When the eggs are well mixed, about 1 minute, add the pumpkin purée. Continue mixing for 30 seconds until the eggs and pumpkin are incorporated. With the mixer still running, add the evaporated milk, vanilla, and water; continue blending for an additional minute until the mixture is homogeneous. Divide the pumpkin mixture between the ramekins or pour it all into a single pan.
- Place the filled ramekins or pan in a deep-sided roasting pan and pour in hot tap water to reach halfway up the sides of the containers (this is called a bain-marie or water bath). Cover the roasting pan with foil and carefully transfer it to the middle shelf of the oven. Bake for 30–40 minutes until the flan is just firm and set. (If you use a cake pan, increase the cooking time to 60–75 minutes.) The cooked flan should jiggle slightly when shaken, and a paring knife will come out clean when inserted into the center. Remove the ramekins or pan from the bain-marie and set aside to cool. Once cooled, refrigerate the flan until well chilled to allow to set.
- To serve, unmold the flan(s) by running the point of a small paring knife along the inside of the ramekins or pan. (Note: you can also carefully run hot tap water along the outsides of the ramekins/pan.) Cover each ramekin or pan with a chilled plate and invert. (Note: You may need to rap the pan and plate on the counter to encourage the flan to release.) The caramel should spill out to form a sauce around the flan. If desired, serve with whipped cream.
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