Pumpkin Cardamom Flan Recipe


Desserts, who skips them?

Sometimes we skip them because we think of the overwhelming amount of sugar they have, or because we know we “shouldn’t”. Truth is— we all crave them. So why not make desserts as nutrient dense as we can?

This flan recipe strives to put in as many delicious, natural, nutrient dense ingredients as possible. Feel free to change the recipe around! 

If eating healthy is overwhelming- start with the foods you love to indulge in! 


  • 1c. Organic pumpkin puree 
  • 1/2 c. Oat Milk 
  • 1/2 c. Whole organic milk
  • 6 free-range organic eggs
  • 7 oz. Can of condensed coconut milk
  • 1/8 teaspoon of powdered cardamom
  • OPTIONAL- 3 tsp. Coffee liquor 
  • FOR THE TOP COATING: 1/2 c. Or less of organic cane sugar. 


Add all of the ingredients (except for the cane sugar) in a large mixing bowl. It might be a good idea to slightly warm up the condensed coconut milk, that way when its getting mixed, it will be easier to blend. Set aside.

To make the top coating: On medium heat, add the cane sugar to a non-stick pan. Add 1/4 c of filtered water to the sugar. This will start to “bubble up” the sugar. Try not to stir the sugar so much. Once the sugar looks and feels caramelized, CAREFULLY…. Add to the bottom of glass bowls making sure the entire bottom is covered. (NOTE: be very careful, as the heat of the sugar in this state could cause serious burns.) You also need to be fast, because as soon as the sugar reaches a cooler temperature, it solidifies. 

Once the sugar has cooled on the bowl(s), add the liquid mix just halfway of the bowls content. Place in another oven safe container with just a little bit of water (aka: water bath technique). Cover with aluminum foil. 

We use an Outer French door top counter convection oven, but you use what you have. Every oven is going to be different, but start with this: 350 degrees for 45-55 minutes. Always pre-heat the oven before you place your flan inside. Keep in mind, the smaller the containers, the quicker they will be to finish.

Way to tell if your flan is finished: One way to know if its ready, is to see that it fluffs upward, or you can take a skewer and poke the middle- it should not feel “liquidy”. 

Flip over, and let it set for at least 20 minutes. You can place in the refrigerator for a few minutes as well. Storing: Place upside down inside the refrigerator with a cover. Good for a few days. Enjoy with anything- we love to add Organic blueberries, raspberries, blackberries… Do you have any other ideas to add to this flan?

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