Pumpkin Flan

Updated at: Fri, 22 Nov 2024 15:58:05 GMT

Step 1

Preheat oven to 350°F (175°C).

Step 2

Place sugar in a saucepan over medium heat. Swirl the pan from time to time (read notes) until it starts to bubble and change color to a golden brown.

Step 3

Carefully pour the caramel into a baking round pan or flan mold and swirl the mold so the caramel will coat also a bit on the sides.

Step 4

Add eggs and pumpkin puree to a blender and process for a few seconds until combined.

Step 5

Add condensed milk, evaporated milk, vanilla extract, and pumpkin spices.

Step 6

Pulse a few times to combine all ingredients.

Step 7

Pour the custard into the caramelized pan.

Step 8

Place the pan with the flan mixture inside a larger baking pan. Pour hot water into the larger pan, enough to fill until halfway of the pan with the flan mixture.

Step 9

Bake for 1 hour or until nicely set on the sides but a bit giggly in the middle.

Step 10

Remove the mold from the water bath and place it on a cooling rack. Allow to reach room temperature then chill in the fridge overnight.

Step 11

When ready to serve, run a knife around the edges of the mold to loosen up the flan.

Step 12

Take a serving plate with a slight lip over and place it over the pan. Quickly flip them, then lift the mold so the flan will easily slide out with the caramel covering it all.

Step 13

Slice and serve with the caramel sauce spooned over each slice.

Step 14

NOTES

Step 15

Always use room temperature ingredients as they are easy to combine together without leaving lumps in the mixture.

Step 16

Make sure to not overmix the flan mixture, as this can introduce air bubbles and make the flan less smooth and creamy.

Step 17

When making the caramel, don’t stir the sugar. Be patient and it will nicely melt and become golden brown.

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