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Pumpkin Flan

4

0 min

Pumpkin Flan

Pumpkin Flan Photo 1

Time

0 min

Serving

8 persons

Calories

135

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
I make this fun pumpkin dessert every year for Halloween in my pumpkin-shaped baking dish. You can, of course, make it in regular ramekins for a non-seasonal dessert.

Ingredients

  • silken tofu: 1 container (8 ounce container)
  • pumpkin puree: 0.5 cup
  • applesauce: 0.25 cup
  • cornstarch: 0.25 cup
  • eggs: 2 piece
  • maple syrup: 3 Tbsp
  • vanilla extract: 1 tsp
  • pumpkin pie spice: 1 tsp
  • drop orange food coloring: 1 piece (optional)
  • 70% to 80% dark chocolate: 0.25 cup (chopped)
  • heavy whipping cream: 2 Tbsp
  • honey: 1 tsp
  • butter: 2 tsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Place a tart pan on a baking sheet.
    Pumpkin Flan Photo 2
  2. Combine silken tofu, pumpkin puree, applesauce, cornstarch, eggs, maple syrup, vanilla extract, pumpkin pie spice, and food coloring in a bowl. Puree using a stick blender until smooth. Pour batter into the tart pan, filling only halfway.
    Pumpkin Flan Photo 3
  3. Bake in the preheated oven until flan has set, about 25 minutes. Remove from oven and cool completely before inverting onto a serving plate.
    Pumpkin Flan Photo 4
  4. Place chocolate in a metal bowl. Heat cream, honey, and butter in a small saucepan until almost boiling and pour over chocolate. Leave for 1 minute, then stir well until chocolate has melted. Transfer chocolate ganache to a piping bag fitted with a small tip and decorate pumpkin flan. Refrigerate until serving.
    Pumpkin Flan Photo 5

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