Saladmaster Pumpkin Flan


Sam Mlambo
/ Categories: Food & Recipes

Saladmaster Pumpkin Flan

Serve this delicious Pumpkin Flan as part of your Canadian Thanksgiving celebrations - your guests will not be able to resist a second slice!


  • 14 ounces sweetened condensed milk
  • 14 ounces evaporated milk
  • 14 ounces heavy cream
  • 1⁄2 teaspoon vanilla extract
  • 4 eggs
  • 1⁄4 pound pumpkin, shredded, use Cone #1 
  • 2 tablespoons white sugar


  1. Mix condensed milk, evaporated milk, heavy cream, vanilla, eggs and pumpkin in blender for 5 minutes.
  2. Meanwhile, add sugar to round cake pan and cook over medium-low heat until it caramelizes. Remove from heat.
  3. Add 1 cup of water to skillet and place cake pan inside skillet.
  4. Carefully pour creamed mixture in cake pan. Cover skillet, set temperature to medium and cook flan in a water bath.
  5. When Vapo-Valve™ clicks, reduce temperature to low. Cook for at least one hour or until set.
  6. Remove cake pan from skillet and let flan cool completely.
  7. Once cooled, invert flan onto serving platter. Refrigerate for 3 hours.
  8. Decorate with shredded pumpkin and serve.
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