Electric Lunchbox #58: Pumpkin Flan


Another recipe for flan? You bet!

This time it’s pumpkin flavored …because, well…PUmPkIN! 🎃 It’s kind of the fall season here in Southern California, according to the calendar, despite what the upper 100+ temperature is trying to tell you – and fall equals pumpkin to a lot of us!

This recipe makes a thick flan enough to serve 4-6 people.

Let me tell you what though, canned pumpkin has been hard to find recently, at least where I live. I had to go to 4 stores to find a can and they now cost me $4 each (they are usually about $1-$2 each). If there is a shortage of pumpkin, I just want to make sure I get this recipe right before I ran out!

Flan de calabaza is a staple in latin countries. You should try this recipe at least once and see how you like it! I know I love flan and that goes for every variation of it! The bonus dose of vitamins from the pumpkin might just convince you to keep making this! 😊

My husband isn’t a fan of the caramel layer so I minimized the amount to just enough to coat the flan. Feel free to double the amounts of the sugar and water to get more caramel yumminess with your flan.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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1/4 cup sugar

1 teaspoon water


1 tablespoon sugar

3/4 teaspoon pumpkin spice (or 1/4 teaspoon each of cinnamon, allspice, nutmeg and a dash of cloves)

1/2 cup condensed milk

1/2 cup evaporated milk

2 eggs

2 oz cream cheese, at room temperature

1/2 cup canned pumpkin puree

Pinch of salt

1/2 teaspoon vanilla


1. Mix together caramel ingredients in the big bowl of the ELB. Heat over low heat until caramelized, swirling constantly to avoid burning. It’ll take about 5-7 minutes. Set aside to cool.

2. Place all the flan ingredients in a blender and blend thoroughly. Make sure the cream cheese is dissolved in the mixture.

3. Pour flan mixture over caramel and cover with foil.

4. Set on the ELB base and pour 3 ELB cups of water to the base.

5. Cover and let steam until it shuts off, about 1 hour.

6. Carefully open the ELB and check the flan. It should look set, not jiggly.

7. Cool completely on a wire rack and refrigerate until cold, overnight if possible as it gives the flan a chance to really set and the flavors to meld.

8. Run a knife along the sides of the bowl to release the flan. Invert onto a serving dish.

9. Serve cold. Enjoy!

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Electric Lunchbox #14: Feijoada (Brazilian Black Bean Stew)

I have been wanting to try this Brazilian Black Bean stew but I only have mild Italian sausage and no kielbasa. I decided to give it a go anyway, but I removed the sausage casing and roughly chopped the sausage. I encourage you to try substituting when needed, you might just create a new favorite!

I made my farofa using bread crumbs as I bake some of our bread and always have day old bread on the kitchen counter.

It did turn out good but will make it again with kielbasa and more bacon as soon as I get some to see which I would like better!

*Please note that the word “cup” in any of my electric lunchbox recipe refers to the little itaki cup included with the lunchbox. It holds 40ml.*

Place the following in the big bottom bowl:

A few slices of smoked sausage (kielbasa or linguica), diced – for this batch, I used 1 link of mild Italian sausage

A small piece of pork, cubed

1 slice of bacon, chopped

1 tablespoon chopped onion

1/2 teaspoon minced garlic

1/4 teaspoon cumin

1/4 teaspoon thyme, chopped

Dash of red pepper flakes

4 cups canned black beans, rinsed and drained

3 cups chicken broth

In the smaller top bowl, place the following:

2 cups long grain rice, rinsed and drained

2 cups water

1 teaspoon olive oil

1/2 teaspoon Chicken/tomato bouillon

Place both bowl in the Itaki and add 3 cups water in base. Cover and press start button.

Steam until it shuts down on its own, about 50 minutes.

Carefully open the Itaki and fluff the rice. Set on a heatproof surface. Stir the black bean stew, if there is too much liquid, you can drain some off. Sprinkle with Farofa, if using. Serve hot with rice.

Breadcrumb Farofa

Farofa, if desired, for serving

Farofa: Toast cassava flour (or breadcrumbs) in melted butter until golden. Cool and stir in chopped Italian parsley and a pinch of orange zest.

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