I am trying to get back to the blogging groove after the 4 day break and the Mofo burnout. The 4 days just went by with something or the other. We hosted a small Thanksgiving dinner with a friend and their super cute and cuddly, car model savvy, 3 year old. No shopping, some home hunt, and some visiting and then a headache an congestion on sunday. 🙂 I have so many ideas to cook up and so little time and sunlight :)!
If you follow me on Instagram, you have already seen our TG spread. The must make Lasagna, Quinoa Salad, sesame and Onion dinner rolls, Broccoli Pilaf, Mung bean steamed cakes.
For dessert we had a Pumpkin Spice cake with a salted caramel glaze and Pumpkin flan. We ate the cake and couldnt eat any more food. The flan made the next day’s dessert. Pumpkin flan is regular flan with pumpkin puree and pumpkin pie spice. Almost a crustless pumpkin pie. Flan is Creme caramel or Custard topped with bitter burnt sugar caramel, usually made with eggs. My recipe for plain flan here
Flan sets more gel like, with extra agar. (below)
In another week and a half, hubbs is going to be on vacation( ie. he will not be at work 9 to 9, but at home). That means several things, some drives, some plans, and lots and lots of food! He eats a lot when home and I need to prep for that. And also think up a plan to keep the blog rolling without looking like that is all I do whole day:)
Just enough agar in the flan, makes a delicate custard(below). 
Step by step:
In a medium pan, add all the ingredients for the caramel and heat on medium.
The mixture will go from liquid to crumbly and will start to melt again. Keep stirring the mixture until it melts to a liquid consistency and starts to smell a bit burnt.
Immediately pour the mixture(carefully) into the ramekins and swirl it around to make a thick coating.
In a blender, combine all the ingredients of the Custard and blend into a smooth mix.
In the same pan, add the custard mixture and cook on medium stirring occasionally until it come to a boil and then for another 2 minutes. 4-5 minutes. Carefully taste and adjust sweet and spice if needed.
Pour mixture in the caramel coated ramekins.
Bake in preheated 375 degrees F for 6-8 minutes.(The caramel should start to bubble up from the sides).
Let cool and then refrigerate for atleast 2 hours to set.
Pumpkin Pie Flan
Allergy Information: Gluten, dairy, egg, corn, soy, yeast, nut free, refined oil free.
Makes 2 3.5 inch ramekins
Ingredients:
Custard:
1/3 cup pumpkin puree
1/4 cup coconut creamer (I used plain So Delicious coconut milk creamer)
1/2 cup coconut milk
1 Tablespoon maple syrup
2 Tablespoons sugar
1/4 teaspoon pumpkin pie spice (or 1/8 teaspoon of ginger powder, a generous pinch of nutmeg, cinnamon, clove powders)
1.5 teaspoon agar powder (2 teaspoons for more well set flan)
Caramel:
1/4 cup raw sugar ground
1 teaspoon water
1/2 teaspoon molasses
a pinch of sea salt
Method:
In a medium pan, add all the ingredients for the caramel and heat on medium.
The mixture will go from liquid to crumbly and will start to melt again.
Keep stirring the mixture until it melts to a dark liquid consistency and starts to smell a bit burnt.
Immediately pour the mixture(carefully) into the ramekins and swirl it around to make a thick coating.
Custard:
In a blender, combine all the ingredients of the Custard and blend into a smooth mix.
(You can also use a 1/4 cup silken tofu instead of the coconut creamer.)
In the same medium pan, add the custard mixture and cook on medium stirring occasionally until it comes to a boil, cook for another 3 minutes. 5-6 minutes. Carefully taste and adjust sweet and spice if needed.
Pour mixture in the ramekins immediately and bake in preheated 375 degrees F for 6-8 minutes.(The caramel should start to bubble up from the sides)
Let cool and then refrigerate for atleast 2 hours to set.
(Alternate method: Mix the agar with 1/4 cup coconut milk and boil for 4 minutes, then add the rest of the blended ingredients, mix and bake.
For regular flan, skip the pumpkin and the spice and add vanilla.)
To serve, run knife through the edge and invert on to a serving dish.
Top with coconut flakes.
This flan is being shared at Slightly Indulgent Tuesdays, Hearth and soul blog hop, allergy Free Wednesdays, Rickis wellness weekend, Ellas’ Fall Friday Potluck
Anonymous
Hi Richa
Is it possible to substitue pumpkn puree with something else, I bot the puree, saved 1/2 to make flan and waited too long to let it go bad 🙂
Thanks
Richa
you can use sweet potato puree or use full fat coconut milk.
Muhammad Farhan
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April @ The 21st Century Housewife
I love this pumpkin variation on flan, and I like the use of maple syrup as well. It looks and sounds so good!
Manali
The flan looks awesome! I wish we had a little room in our tummies to taste the flan that night..((Thanks for having us over. We had a fun time. Vyom enjoyed his time too, where everyone’s attention was towards him, and there was no one to compete with..:)( He is yet to feel jealous with a dog being around..:))
ella@lifeologia
Beautiful! ..as always 😉
I hope I’ll see you at the Potluck Party with this one ;DD *smile*
https://www.lifeologia.com/potluck-party-fall-into-winter-recipes/
Richa
Thanks Ella. I droppedby to share this flan:)
anunrefinedvegan.com
Looks wonderfully decadent, Richa!
Richa
Thanks Annie!
Kristy
I have all these ingredients! I’ve been lusting after this flan for a few days on Instagram- I think it’s time that I meet it face to face! 😉
Richa
the flan might not have enough time on the plate to see you 😉 it will be in the tummy before you know it:)
Joey
I have a load of agar in the cupboard, a love of pumpkin pie and a sweet tooth – this recipe works for me!
Hannah
How fabulous! Both this flan, and to have your husband home with you for a holiday soon.
Shira
This looks truly yummy Richa – and I loved reading about your plans for the hubs holiday 🙂 I always laugh at trying to ‘not look I am blogging’ when I am clearly blogging! Haha. Beautiful recipe!
Richa
oh he is going to catch me and declare a blog holiday.. just wait:)
Shema George
I love flan and I really liked the idea of pumpkin flan…very apt for thanksgiving after the heavy meal 🙂
Kiersten @ Oh My Veggies
I have agar in the pantry and I need to use it up. I was wondering if I could use it in a pie, but I like your idea better–this looks so good!
Dixya
flan is a great way to end any meal for me. I have never tried making it at home but i think it will be my on my list of things to do. I hope you have a great time when the hubby is gone 🙂
vedgedout.com
What a beautiful idea Richa! I’ve always loved flan and haven’t had it since going vegan. I’ll definitely be trying this recipe in some form or another! xx
Richa
i have been playing around with agar so much lately.. made the creamy layers in tiramisu with it too.
Caitlin
i’ve always wanted to try flan, but never have, even when i was in spain and it was all the rage! your flan looks delicious, delicate, and perfect for the season. i need to get my hands of agar and make this asap.
Richa
i used to love the spanish flan too. so i keep trying to perfect it:)
Vimitha Anand
Looks so totally gorgeous and loved the flavor
Veena Theagarajan
looks great! so yummy
https://great-secret-of-life.blogspot.com
chinmayie @ love food eat
This looks so good. I love how agar agar works like a charm!
Richa
Thanks Chinmayie. It sure does!
Easy (EZ) Editorial Calendar
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