Vanilla Bean Pumpkin Flan with Golden Pumpkin Seed Brittle
Prep time: 
Cook time: 
Total time: 
Yield: 8 servings
Pumpkin Flan adapted from Epicurios
  • 2 cups sugar (if you have vanilla sugar, use that, and only use half a vanilla bean in the recipe)
  • 1½ cups heavy cream
  • 1 cup whole milk
  • 5 whole large eggs plus 1 large egg yolk
  • 1 (15-ounce) can solid-pack pumpkin (1¾ cups)
  • ½ teaspoon pure vanilla extract
  • 1 vanilla bean, split and sccraped
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
Golden pumpkin seed brittle
  • 1 cup fresh pumpkin seeds, rinsed well, dried, and roasted, or pepitas (shelled pumpkin seeds. They're green and can be found in most supermarkets and come already roasted.)
  • ½ cup sugar
  • ¼ cup water
Make caramel:
  1. Put oven rack in middle position and preheat oven to 350°F. Heat a soufflé dish in oven while making caramel.
  2. Cook 1 cup sugar in a dry 2 quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.) Keep tilting as caramel cools and thickens enough to coat, then let harden.
Make pumpkin flan
  1. in a 2-quart heavy saucepan, add vanilla bean scrapings to cream and milk, then bring to a simmer over moderate heat, then remove from heat. In a bowl, whisk together whole eggs, egg yolk, and remaining cup of sugar in a large bowl until combined, then whisk in pumpkin, vanilla, spices, and salt until combined. Add hot cream mixture in a slow stream, whisking non-stop to prevent scrambled eggs.
  2. Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine. Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1¼ hours. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours
Make golden pumpkin seed brittle
  1. Line a baking sheet with foil; butter foil.
  2. In a saucepan, cook sugar and water over medium heat, swirling pan occasionally, until sugar melts and syrup is a light amber color.
  3. Stir in pumpkin seeds or pepitas, then cook 1 minute, stirring. Immediately pour mixture onto prepared baking sheet, spreading with a fork; cool completely. Break into pieces.
Recipe by parsley sage sweet at