Creamy Pumpkin Flan
This pumpkin flan combines silky pumpkin custard with rich caramel sauce in every slice. It’s a delicious twist on classic flan, with a creamy texture and just the right balance of sweetness. Make it ahead, chill until set, and unmold just before serving for the perfect finish.
Ingredients
For the caramel:
- ¾ cup granulated sugar
- ¼ cup water
For the custard:
- 1 can sweetened condensed milk (14oz)
- 1 can pumpkin puree
- 5 eggs, room temperature
- 1 cup milk
- ½ cup heavy cream
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (180°C).
Make the caramel:
- Combine the sugar and water in a deep saucepan and heat until the sugar melts and turns into amber caramel. Watch it closely as the color changes, and remove it from the heat before it gets too dark, as this can make the caramel taste bitter. Carefully pour the caramel into an 8-inch baking pan or asimilar-sized mold, tilting it gently to coat the bottom.
Prepare the custard:
- In a large bowl, lightly beat the eggs. Add the condensed milk, pumpkin puree, milk, cream, vanilla, and spices. Whisk until the mixture is smooth and well combined.
- Pour the mixture into the caramelized mold and cover with aluminum foil.
- Place the molds in a water bath and bake for 50-60 minutes. Cooking times can vary depending on your oven and mold size and depth. It’s ready when gently moving the mold, the edges look firm and the center jiggles slightly (like soft gelatin), without appearing liquid or “watery.”
- Let the flan cool at room temperature, then cover and refrigerate overnight for the best texture and easier unmolding.
- To unmold, gently run a knife around the edges of the flan. Place a serving plate upside down over the mold, then carefully flip them together. Lift the mold to release the flan and let the caramel sauce flow over the top.
Notes
Store the flan covered in the refrigerator for up to 3 - 4 days.