Pumpkin Flan

Liz Bokisch, and her husband Markus, own and operate Boksich Vineyards. They are ardent supporters of CVFT and Liz has sweetly shared her pumpkin flan recipe with us! Its so yummy and unexpected – try it and enjoy!

Summary: This recipe was adapted from a Bon Appetit recipe. Liz added pomegranate seeds for extra holiday deliciousness.


  • 6 large eggs
  • 6 large egg yolksflan
  • 1 3/4 cups sugar
  • 1 teaspoon orange zest
  • 2 1/3 cups heavy cream
  • 1 cup milk
  • 5 whole cloves
  • 3 whole star anise
  • 1 cardamom pod, cracked
  • 2 cinnamon sticks
  • 1 teaspoon vanilla extract
  • 1 15-ounce can pumpkin purée
  • pomegranate seeds


  1. Whisk eggs, egg yolks, 3/4 cups sugar, and orange zest in a large heatproof bowl.
  2. Bring 2 cups heavy cream, milk, cloves, star anise, cinnamon sticks, and cardamom pod to a simmer in a large saucepan over medium heat; slowly whisk into egg mixture.
  3. Steep 30 minutes. Strain. Whisk in vanilla extract and pumpkin purée. Chill 3 hours.
  4. Stir 1 cup sugar and 1/4 cup water in a small heavy saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, brushing down sides of pan with a wet pastry brush and swirling pan occasionally, about 10 minutes.
  5. Stir in 1/3 cup heavy cream (caramel will bubble vigorously).
  6. Divide caramel among ramekins; chill until set.
  7. Divide custard among ramekins; place in a large pan. Add hot water to pan to come halfway up sides of ramekins; cover pan with foil.
  8. Bake at 350° until center is just set, 20–25 minutes. Chill until cold. Invert onto plates. Sprinkle with pomegranate seeds.

link to Liz’s original post of this recipe: http://www.lizbokisch.com/pumpkin-pomegranate-flan