Pumpkin Flan
Ingredients
Pumpkin Flan
- 6 large eggs
- 4 large egg yolks
- 13.5 oz canned coconut milk
- 1 cup heavy cream
- ¾ cup pumpkin puree
- ¼ cup xylitol
- ¼ cup erythritol
- 1 pinch pure powdered stevia
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ¼ tsp cloves
Caramel Sauce
- ¼ cup xylitol
- ½ tsp maple extract
Instructions
- Preheat oven to 300°F. Combine all ingredients except for the eggs in a heavy bottomed sauce pan, stirring continuously bring to almost a boil and watch for bubbles on the sides of the pan. Remove from heat and set aside.
- Whisk together the eggs and egg yolks; while whisking slowly add half of the heated mixture. Once half has been added add the rest and whisk to combine. Pour into a one quart mold and place in a deep pan such as a cake or brownie pan. Fill the pan carefully with hot water so that the water level comes up about ½-way up the mold. Place the pan with the filled mold(s) in the
- oven and bake for 45 minutes. Check every 10 minutes after that; it should barely move in the center when gently shaken. Cool to room temperature and then place in the refrigerator overnight.
- Make caramel sauce just before serving by placing the xylitol in a heavy bottomed sauce pan. Heat until it boils and begins to smoke (the smoke can be startling but is not harmful), remove from the heat and set aside to cool slightly. Once cooled about 10 minutes add the maple extract, stir to combine then pour over unmolded flan.
- To remove flan from the mold(s), rewarm by soaking the bottom of the mold in hot water for several minutes then invert onto a serving platter. Serve topped with caramel sauce.