I recently made a pumpkin flan I fell in love with. Picture a flan and a pumpkin pie joining forces… dreamy, right?! Last time I made it, I used both a pie pan and little ramekins; this time, I’m opting for just ramekins. I think we can all agree that little are just more fun. Somehow all small things are (puppies, pumpkins, sliders, babies… you get my drift- smaller is cuter). Plus, it’s a bit more tasty this way… you get more caramel per serving since it doesn’t spread out over a huge pan, but rather stays concentrated in your teeny tiny ramekin. So it’s caramely, pumpkiny, pie-ish bliss. 🙂
When torn between making a pumpkin pie or something a little less traditional, flan’s a good route to go. This flan takes on more of a pumpkin pie texture with all that pumpkin in there, but with no crust. Keep in mind that with all the pumpkin, the flan won’t be a “normal” jiggly flan texture- it’ll be a bit more thick than your average custard, but still lighter than a pie. A nice way to change up a classic I think!
Important FYI: flan is not quick. Making it is quick, but it has to refrigerate for at least 6 hours or so, so plan ahead- I always make it the night before and then let it refrigerate over night. Then when I’m ready for a sweet treat the next day, it’s all ready to go!!