Pumpkin flan with maple caramel from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 201) by Ina Garten

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Notes about this recipe

  • Tinala523 on October 19, 2021

    Thanksgiving family fav!!

  • Tinala523 on November 29, 2019

    I couldn't find the maple extract so I used rum extract. Even the non-pumpkin lovers loved it.

  • anya_sf on January 26, 2019

    This must be made ahead, which makes it great for a dinner party. I used less nutmeg, since it was freshly grated. The flan filled the pan nearly to the rim. The mascarpone didn't completely mix in - small bits were still visible in the custard, but not after it was cooked. The flan took 85 minutes to set. It unmolded easily, but the caramel overflowed. Use a big plate with a high rim or lip. It was denser than I expected - rich, delicious caramel. Really, really yummy.

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