I make this fun pumpkin dessert every year for Halloween in my pumpkin-shaped baking dish. You can, of course, make it in regular ramekins for a non-seasonal dessert.
Ingredients
- silken tofu: 1 container (8 ounce container)
- pumpkin puree: 0.5 cup
- applesauce: 0.25 cup
- cornstarch: 0.25 cup
- eggs: 2 piece
- maple syrup: 3 Tbsp
- vanilla extract: 1 tsp
- pumpkin pie spice: 1 tsp
- drop orange food coloring: 1 piece (optional)
- 70% to 80% dark chocolate: 0.25 cup (chopped)
- heavy whipping cream: 2 Tbsp
- honey: 1 tsp
- butter: 2 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Place a tart pan on a baking sheet.
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Combine silken tofu, pumpkin puree, applesauce, cornstarch, eggs, maple syrup, vanilla extract, pumpkin pie spice, and food coloring in a bowl. Puree using a stick blender until smooth. Pour batter into the tart pan, filling only halfway.
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Bake in the preheated oven until flan has set, about 25 minutes. Remove from oven and cool completely before inverting onto a serving plate.
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Place chocolate in a metal bowl. Heat cream, honey, and butter in a small saucepan until almost boiling and pour over chocolate. Leave for 1 minute, then stir well until chocolate has melted. Transfer chocolate ganache to a piping bag fitted with a small tip and decorate pumpkin flan. Refrigerate until serving.
