Print

Pumpkin Flan Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 87 reviews

This Pumpkin Flan is a creamy, custard dessert featuring the warm flavors of pumpkin and pumpkin pie spice, layered over a rich caramel base. Perfectly baked in a water bath to achieve a silky smooth texture, it’s a delightful fall-inspired take on classic flan that can be chilled and served for a festive treat.

Ingredients

Caramel

  • 200 g granulated sugar
  • 60 g water

Custard Mixture

  • 4 large eggs
  • 1 can (about 425 g) pumpkin puree
  • 1 can (about 395 g) condensed milk
  • 1 can (about 354 ml) evaporated milk
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the flan.
  2. Make the caramel: In a small saucepan, combine granulated sugar and water. Gently stir to saturate sugar without splashing it onto the sides. Heat over medium heat until sugar dissolves and the mixture simmers, then avoid stirring to prevent crystallization.
  3. Cook caramel: Increase heat to medium-high and boil for 10-15 minutes or until the syrup turns slightly golden. Turn off heat and swirl the pan carefully until the caramel deepens to an amber color.
  4. Pour caramel into pan: Immediately pour caramel into an 8-inch cake pan, tilting to coat the bottom evenly. Use oven mitts as the pan will be very hot. Set aside for the caramel to harden.
  5. Prepare custard mixture: In a large bowl, whisk together eggs, pumpkin puree, condensed milk, evaporated milk, pumpkin pie spice, and vanilla extract until smooth and thoroughly combined.
  6. Strain custard and fill pan: Pour the custard mixture through a fine mesh sieve over the hardened caramel in the cake pan to ensure a smooth texture.
  7. Set up water bath: Place the cake pan inside a larger baking pan. Fill the outer pan with hot water until it reaches halfway up the sides of the cake pan to create a bain-marie for gentle baking.
  8. Bake the flan: Bake in the preheated oven for about 1 hour, or until a toothpick inserted in the center comes out clean and the top feels set, not sticky.
  9. Cool and chill: Remove flan from oven and cool completely on a wire rack. Then cover and refrigerate for at least 4 hours or preferably overnight for best texture and flavor development.
  10. Release flan from pan: To unmold, dip the bottom of the pan in hot water for 5–10 minutes to soften the caramel. Run a sharp paring knife around the flan edges. Place a serving plate over the pan and invert quickly but carefully. Gently tap the pan top to release the flan onto the plate.

Notes

  • Use fresh eggs for best custard texture.
  • Be careful when making caramel as it reaches high temperatures.
  • Cooling the flan fully before chilling enhances the texture.
  • If caramel hardens too much, gently warming with hot water helps release it from the pan.
  • For a smoother flan, strain the custard before baking.

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