Today Show: Thanksgiving Favorites
Today Show has been sharing some Thanksgiving Favorites to help you come up with menu ideas for the big day, and it was time for Natalie Morales to offer her Pumpkin Flan Recipe. For more ideas from this series, try Willie and Tamron’s Mashed Potatoes or Al Roker’s Sweet Potato Poon.
“One of my Thanksgiving favorites has been a long-standing tradition in our house,” Morales said. She learned from her mother growing up, and she added some pumpkin with seasonal spices. “It’s such a forgiving recipe,” she said. Her own children have not yet grown to love flan, but she believes they will acquire the taste as they grow.
Today Show: Natalie Morales Pumpkin Flan Recipe Ingredients
Natalie Morales shared her family classic Pumpkin Flan Recipe for dessert with her colleagues as part of Today Show’s Thanksgiving Favorites recipe series. (Ali Ozgon / Shutterstock.com)
Natalie Morales said that this is a low-fat recipe, though it is high in calories. You can customize the spices you use. Try Allspice or Pumpkin Pie Spice in place of Cinnamon and Nutmeg, if you want. If you want to make it another time of year, try mango and coconut instead of pumpkin.
- 4 Eggs
- 1 can fat-free Sweetened Condensed Milk
- 8 oz Pumpkin Pie Mix
- 3/4 cup Sugar
- 1 can low-fat Evaporated Milk
- 1 tsp Vanilla
- Cinnamon
- Nutmeg
Natalie Morales: Today Show Pumpkin Flan Recipe Directions
- Blend four eggs with vanilla, pumpkin, evaporated milk, and sweetened condensed milk until smooth. Reserve.
- Heat 1/4 pot of water in a double boiler pan (or fill a roasting pan 1/4 full at 325 F).
- Pour sugar into a flan mold and caramelize the sugar over a low flame. Don’t let it burn or get too dark. Use a wooden spoon to work the sugar as it cooks. Take off heat once it turns light brown.
- Tilt the pan so that the caramelized sugar coats the whole surface, including the sides.
- Pour flan mixture into the sugar-coated flan mold.
- Place this in water in your double boiler pan (or roasting pan).
- Cook 45 minutes, checking water level about every 15 minutes so it stays 1/4 full. Flan is done when the top begins to pull away from the sides of the pan.
- Let cool. Then chill for a minimum of four hours.
- Flip the flan out of its mold onto a dessert platter and serve.
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