Pumpkin Flan
All Original Recipes by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 70 minutes
Serves: 6-8 people
This recipe is best made a day ahead of time
- 160g/5.6ozs caster sugar
- 90ml/3flozs water
- 385ml/13.6flozs tin evaporated milk
- 400g/14flozs tin sweetened condensed milk
- 125g-250g (4.4-8.8ozs) pumpkin puree (250g/8.8ozs if you want it to taste like pumpkin pie filling, 125g/4ozs if you just want a hint of pumpkin) see recipe for pumpkin puree below
- 5 large eggs, room temperature
- 1 tablespoon pumpkin pie spice mix (see recipe below)
- 2 teaspoons vanilla bean paste
Step 1 - Have a 6 cup bundt tin and a water bath ready (use room temp tap water). Preheat oven to 160C/320F fan forced. In a heavy based small saucepan place the sugar and cook on medium high heat gently stirring until the sugar is dissolved and a light caramel is formed. Add the water slowly and stir it until it becomes a syrup. Pour it into the bundt tin and place it in the water bath tray filled with water.
Step 2 - Place the evaporated milk, condensed milk, pumpkin puree, eggs, pumpkin pie spice mix and vanilla in a food processor or Thermomix (20 seconds, speed #7). Puree until smooth. Pass through a sieve into a jug and pour into the bundt tin. Cover with foil and slide the whole water bath and bundt tin into oven carefully and bake for 60 minutes. Cool and chill in the fridge. When ready to serve run the base of the cake tin under hot water for 30 seconds to loosen the caramel. Place a serving plate on top and quickly upturn and release. Serve with whipped cream dusted with a little pumpkin pie spice mix.
Pumpkin Pie Spice Mix
- 3 tablespoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1.5 teaspoons ground ginger
- 1 teaspoon allspice
- 1/2 teaspoon ground cloves
- Pinch of white pepper
Step 1 - Whisk all spices together until well combined. Store in an airtight spice jar.
Pumpkin Puree
- 1/2 butternut pumpkin
Step 1 - Preheat oven to 180C/350F Fan forced. Line a baking tray with parchment and place the butternut pumpkin cut side down. Roast for 1-1.5 hours or until a paring knife slides in easily. Cool and remove the skin and seeds. Puree the flesh in a food processor on high for 30 seconds until very smooth. Or place in the Thermomix bowl and set to speed #7, 20 seconds scraping down the sides if necessary.