Pie-spiced pumpkin turns this classic caramel-covered Spanish custard into a Thanksgiving-worthy dessert. This recipe is excerpted from the cookbook The Food You Crave.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The flans may be baked, cooled, and plated several hours ahead, covered with plastic wrap, and refrigerated.
I made this on Thanksgiving as my mom has a gluten allergy. I got rave reviews. I normally am not a big crme brulee or pumpkin pie fan and even I liked it.... there were no leftovers, due to the fact that the extra ones were quickly grabbed and taken home by my guests.
Disappointed with this one. Not the traditional silky texture of a flan, but more mealy and fluffy. Even just doing the regular pumpkin pie filling recipe minus the crust would have been preferable in terms of taste and texture. Should point out that I baked this at a relatively high altitude (4200 feet) -- maybe worth another shot at sea level.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?