Belizean Pumpkin Flan Recipe
261kcal
Ingredients
- 1 cup pumpkin puree
- 1 can 14 oz sweetened condensed milk
- 1 can 12 oz evaporated milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup coconut flakes for topping
Equipment
- 9-inch round baking dish
- Larger baking pan for water bath
- Mixing bowl
- whisk
- Measuring cups and spoons
- Toothpick or cake tester
Method
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
- Pour the mixture into a 9-inch round baking dish.
- Place the baking dish in a larger baking pan and fill the larger pan with hot water, halfway up the sides of the baking dish.
- Bake for 50-60 minutes, or until the flan is set and a toothpick inserted in the center comes out clean.
- Remove the baking dish from the larger pan and let it cool to room temperature.
- Chill the flan in the refrigerator for at least 2 hours or overnight.
- Once chilled, sprinkle the coconut flakes on top of the flan.
- Serve and enjoy!
Nutrition
Calories261kcalCarbohydrates32gProtein9gFat10gSaturated Fat6gCholesterol105mgSodium194mgPotassium400mgFiber1gSugar30g