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Gluten Free Pumpkin Flan

Gluten Free Pumpkin Flan

Talk about Pumpkin Gorgeous…there is nothing more elegant than a flan for a fancy Brunch or a simply finished dinner.  Pair with fresh whipped cream…throw on a fresh mint leaf garnish and VOILA!   I love sautéed apricots with a splash of cognac as a great accompaniment…YUM!


Serves 8

11 eggs

10 ounces raw sugar

1 cup sugar

One can coconut milk

One 15 oz. Can of Pumpkin

2 1/2 Tablespoons spiced rum

3/4  teaspoons of cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon ginger

In a sauté pan, melt one cup sugar until lightly caramelized.

Pour the caramelized sugar into the base of an oven safe 8 cup baking mold. Allow to cool and reserve.

Blend eggs, 10 ounces sugar, coconut milk, rum, cinnamon, nutmeg, cloves, and ginger.

Prepare water bath: choose a second pan that the baking mold Will fit into and be able to be sitting in a water bath where the water reaches halfway up it’s sides.  Boil enough water to reach halfway up the sides of the baking mold.

Place water bath pan into the 250° oven.

Pour egg mixture over the prepared sugar lined baking mold.

Place mold in prepared in water bath.

Add enough boiling water to reach halfway up the sides of the baking mold and bake at 250° for three and a half to four hours or until set.

Remove baking mold from water bath and allow to cool to room temperature on a cooling rack.

Cover Flan and in refrigerator until time of service.

To remove flan from baking mold, place mold in hot water bath for 10 minutes.  Run a knife around the outside edge of the Flan to release the custard and then place the serving platter upside-down over the flan and turn custard over and out onto serving platter. Garnish and