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Best Pumpkin Flan Recipe

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★★★★★

4.7 from 93 reviews

This Best Pumpkin Flan Recipe combines the creamy richness of traditional flan with the warm spices and smooth texture of pumpkin puree, creating a luscious dessert perfect for fall or any special occasion. The flan is baked in a water bath to ensure a silky, custard-like consistency topped with a beautifully caramelized sauce.

Ingredients

Scale

For the Caramel

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water

For the Flan

  • 1 can (12 oz or 340g) evaporated milk
  • 1 can (14 oz or 397g) sweetened condensed milk
  • 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Arrange a roasting pan or large baking dish on the middle rack, and fill it halfway with hot water to create a water bath (bain-marie) for baking the flan. This helps to gently cook the flan and keep it creamy.
  2. Prepare the Caramel: In a medium saucepan over medium heat, combine the sugar and water. Stir until the sugar is dissolved. Then, stop stirring and let the mixture cook until it turns a golden amber color, about 10-15 minutes. Watch closely to prevent burning. Carefully pour the hot caramel into a round 9-inch (23 cm) baking dish, tilting the dish to evenly coat the bottom. Set aside to cool and harden.
  3. Blend the Flan Mixture: In a blender, combine the evaporated milk, sweetened condensed milk, pumpkin puree, eggs, egg yolks, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Blend until smooth.
  4. Strain and Pour: Strain the mixture through a fine-mesh sieve into the caramel-coated baking dish to remove any egg clumps and ensure a smooth flan.
  5. Bake the Flan: Place the flan dish into the prepared water bath in the oven. Bake for about 60-70 minutes, or until the edges are set but the center is slightly jiggly. The flan will continue to set as it cools.
  6. Cool and Chill: Remove the flan from the water bath and let it cool to room temperature. Then, refrigerate it for at least 4 hours, or overnight, which allows the flan to fully set and develop flavors.
  7. Unmold and Serve: To serve, run a knife around the edges of the flan to loosen it. Place a large plate over the baking dish and quickly invert it to unmold the flan. The caramel sauce will flow over the flan. Slice and serve chilled.

Notes

  • Ensure the pumpkin puree used is pure pumpkin and not pumpkin pie filling, which contains spices and sweeteners.
  • Do not stir the caramel after the sugar dissolves to prevent crystallization.
  • Baking the flan in a water bath prevents cracking and promotes an even, creamy texture.
  • You can prepare the flan a day ahead; it tastes even better when chilled overnight.
  • Use a fine mesh sieve to ensure the custard is smooth and free of lumps before baking.
  • If the caramel hardens too much before you pour the custard, gently warm it to soften slightly.
  • For easier unmolding, run a thin knife along the edge carefully.

Keywords: pumpkin flan, pumpkin dessert, caramel flan, creamy pumpkin flan, baked pumpkin custard, fall desserts

Find it online: https://mixitwitjoe.com/best-pumpkin-flan-recipe/