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The Easiest Apple and Pumpkin Flan

Do you think creme caramel/flan is hard to make? Well, the traditional way is pretty easy, but using this hack makes it easier that pouring yourself a bowl of cereal (almost!!). And this recipe with apple and pumpkin is deeelish!!!
Course: Dessert
Cuisine: French
Servings: 8

Ingredients

  • 1/2 cup corn syrup
  • 4 apples peeled, cored and diced
  • 4 eggs
  • 2 egg yolks
  • 1 can 300ml sweetened condensed milk
  • 300 ml water
  • 1/4 c pumpkin puree
  • 1/2 tsp allspice
  • 1 tsp cinnamon

Instructions

  • Preheat oven to 375 and coat 8 small ramekins with cooking spray; also find a large roasting pan that will fit your ramekins
  • and set aside.
  • Pour 2 tbsp of corn syrup into each ramekin; top with diced apples (equally distributed).
  • Place eggs and egg yolks into your blender and mix until combined (about 1 minute).
  • Pour the condensed milk into the egg mixture and blend again.
  • Fill the can to the rim with warm water, using a spatula to get all of the remaining milk off the sides of the can; remove the clear top piece from the blender and pour in the hot water while blending on low speed.
  • Add the pumpkin puree and blend again.
  • Pour the mixture into the ramekins and place in the roasting pan.
  • Fill the roasting pan with warm water until the water reaches about 1/2 way up the sides.
  • Bake in the pre-heated oven for 45-50 minutes (or until the centre isn't jiggly anymore).
  • 10. Remove from oven and cool for about 1/2 hour; refrigerate for a few hours or up to 4 days.
  • 11. When ready, run a sharp knife around the edge and flip over onto a plate, making sure you get all of the caramel out of the
  • ramekin.
  • 12. Serve with whipped cream and a dash of cinnamon.