Pumpkin Pie Flan- Pumpkin custard with burnt sugar caramel. Vegan Glutenfree Recipe

In a blender, combine all the ingredients of the Custard and blend into a smooth mix.
In the same pan, add the custard mixture and cook on medium stirring occasionally until it come to a boil and then for another 2 minutes. 4-5 minutes. Carefully taste and adjust sweet and spice if needed.



Pour mixture in the caramel coated ramekins.



Bake in preheated 375 degrees F for 6-8 minutes.(The caramel should start to bubble up from the sides).



Let cool and then refrigerate for atleast 2 hours to set.





Pumpkin Pie Flan
Allergy Information: Gluten, dairy, egg, corn, soy, yeast, nut free, refined oil free.
Makes 2 3.5 inch ramekins

Ingredients:
Custard:
1/3 cup pumpkin puree
1/4 cup coconut creamer (I used plain So Delicious coconut milk creamer)
1/2 cup coconut milk
1 Tablespoon maple syrup
2 Tablespoons sugar
1/4 teaspoon pumpkin pie spice (or 1/8 teaspoon of ginger powder, a generous pinch of nutmeg, cinnamon, clove powders)
1.5 teaspoon agar powder (2 teaspoons for more well set flan)

Caramel:
1/4 cup raw sugar ground
1 teaspoon water
1/2 teaspoon molasses
a pinch of sea salt

Method:
In a medium pan, add all the ingredients for the caramel and heat on medium.
The mixture will go from liquid to crumbly and will start to melt again.
Keep stirring the mixture until it melts to a dark liquid consistency and starts to smell a bit burnt.
Immediately pour the mixture(carefully) into the ramekins and swirl it around to make a thick coating.
Custard: 
In a blender, combine all the ingredients of the Custard and blend into a smooth mix.
(You can also use a 1/4 cup silken tofu instead of the coconut creamer.)
In the same medium pan, add the custard mixture and cook on medium stirring occasionally until it comes to a boil, cook for another 3 minutes. 5-6 minutes. Carefully taste and adjust sweet and spice if needed.
Pour mixture in the ramekins immediately and bake in preheated 375 degrees F for 6-8 minutes.(The caramel should start to bubble up from the sides)
Let cool and then refrigerate for atleast 2 hours to set.
(Alternate method: Mix the agar with 1/4 cup coconut milk and boil for 4 minutes, then add the rest of the blended ingredients, mix and bake.
For regular flan, skip the pumpkin and the spice and add vanilla.)
To serve, run knife through the edge and invert on to a serving dish.
Top with coconut flakes.



This flan is being shared at Slightly Indulgent Tuesdays, Hearth and soul blog hop, allergy Free Wednesdays, Rickis wellness weekend, Ellas’ Fall Friday Potluck