Easy Pumpkin Flan Recipe with Ginger Caramel
User Reviews
5
Easy Pumpkin Flan Recipe with Ginger Caramel
Description
The flan preparation begins by making the ginger caramel with maple syrup, coconut sugar, ground ginger, vanilla, and salt cooked to a syrupy consistency and poured into ramekins. The flan base combines coconut milk, pumpkin purée, rum, and warm spices such as cinnamon, cardamom, nutmeg, and cloves, sweetened with coconut sugar.
To achieve the custard texture without eggs, a slurry of agar agar powder and cornstarch mixed with plant-based milk is added as the base simmers and thickens. Once smooth and slightly thickened, the mixture is poured into the ramekins over the caramel and chilled to set.
This pumpkin flan offers a cozy, spiced dessert with a delicate texture and the ginger caramel provides a warm, aromatic layer that complements the creamy custard. It can be garnished with crushed gingersnap cookies and cinnamon for added texture and flavor contrast.
Chilling for at least three hours or overnight helps the flan set properly and unmold cleanly, while briefly dipping ramekins in warm water aids in easy removal.
Ingredients
Caramel:
- ⅓ cup maple syrup
- ⅓ cup coconut sugar or brown sugar
- ½ teaspoon ground ginger dried
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Flan base:
- 13.5 oz. coconut milk
- ½ cup pumpkin canned
- 4 teaspoons rum optional
- ½ teaspoon cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves ground
- ⅓ cup coconut sugar or brown sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons agar agar powder
- 1 teaspoon cornstarch tapioca starch, or arrowroot
- ½ cup plant-based milk unsweetened
Optional garnishes:
- 2 tablespoons gingersnap cookies crushed
- 1 teaspoon cinnamon
Instructions
- To make the caramel, combine the maple syrup, coconut sugar, ginger powder, vanilla extract, and salt in a small saucepan. Cook the mixture over medium heat, stirring occasionally for 5-6 minutes, until it thickens slightly and becomes syrupy.
- Pour the caramel into the bottom of six small ramekins, tilting them to evenly coat the base. Set aside.
- In a saucepan over medium-high heat, whisk together the coconut milk, pumpkin, rum (if using), cinnamon, cardamom, nutmeg, cloves, sugar, and vanilla extract.
- While the pot comes up to a gentle simmer, using the tines of a fork or a tiny whisk, mix together the agar agar powder, cornstarch, and plant-based milk in a cup or small bowl.
- Once the contents of the saucepan have reached a simmer, gradually add the cornstarch slurry while continuing to stir the content of the pot for another 2 minutes, until the flan mixture is smooth and slightly thickened. Remove from heat.
- Pour the flan base evenly into the prepared ramekins over the caramel layer. Refrigerate the flans for at least 3 hours, or until fully set.
- To serve, unmold the flans by running a knife around the edges of each ramekin and inverting them onto plates. If some caramel sticks to the inside of the ramekin, use a spoon to scoop it out onto your plated flan.
- Optionally, garnish with crushed gingersnap cookies and a sprinkle of cinnamon.
Notes
- Chill the pumpkin flan for at least three hours or overnight for firm setting to prevent it from falling apart upon plating.
- To unmold, run a knife around edges and briefly dip ramekin in warm water to loosen caramel for smooth release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6flans
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 178mg | 7% |
| Potassium | 273mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 3221IU | 64% |
| Vitamin C | 2mg | 2% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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