Description
This Pumpkin Flan Recipe (Flan de Calabaza) is a creamy and indulgent dessert with a maple caramel base and warm fall flavors. Easy to make and perfect for any occasion, it's a unique twist on traditional flan that's sure to impress! 🍮 🍂🍁
Equipment needed: Small saucepan (for the caramel), a flan pan or round cake pan (2” deep x 9” wide), aluminum foil, a larger baking pan to accomodate the flan pan, a large serving plate, and an electric blender.
Ingredients
Caramel Ingredients
- 1 cup White Sugar
- 1/4 cup Maple Syrup
- 1/4 cup Water
Flan Mixture Ingredients
- 14 oz Can Sweetened Condensed Milk
- 12 oz can Evaporated Milk
- 1 cup Canned Pumpkin Puree (not pumpkin pie filling)
- 1/2 cup (4 oz) Cream Cheese (softened)
- 5 Large Eggs (at room temperature)
- 1 tablespoon Vanilla Extract
- 1 teaspoon Orange Zest
- 1 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Cloves.
Instructions
Step 1: Make the Maple-Infused Caramel and coat the pan
- In a small saucepan, combine sugar, maple syrup, and water.
- Cook over medium heat, swirling occasionally, until the sugar melts and begins to turn golden.
- Watch closely for the sugar to develop an amber color as the sugar continues melting.
- Quickly pour caramel into the bottom of the pan you’ll use for the flan, swirling to coat evenly. Let it cool and harden before adding the batter.
Step 2: Make the Pumpkin Flan Mixture
- Combine the pumpkin puree, eggs, cream cheese, and sweetened condensed milk in a blender. Blend until combined.
- Then, add the evaporated milk, vanilla extract, orange zest, cinnamon, and cloves.
- Blend until the flan mixture is smooth and well-combined, forming a creamy pumpkin flan batter.
Step 3: Bake the Flan in the Water Bath
- Place pan with the flan batter into a larger pan for a water bath.
- Heat hot water and carefully pour water into the larger pan until an inch of water surrounds the flan pan.
- Bake at 350°F (175°C) for 75 minutes, or until the flan has a slight jiggle in the center when gently shaken.
- Remove from the oven and let it cool before refrigerating for at least 4 hours or overnight.
Step 4: Unmold, Serve and Enjoy your Pumpkin Flan!
- Remove the flan from the refrigerator 20-30 minutes before serving.
- Run a butter knife around the edge of the flan to loosen it from the edge of the pan.
- Place a serving plate over the flan, then carefully flip it upside down to release the flan onto the plate. You should hear a glopping sound telling you the flan is out of the pan.
- Spoon any remaining caramel sauce from the pan over the top of the flan for a beautiful finish. Enjoy your beautiful and delicious flan!
Notes
Final Tip!
Chill the flan for the best flavor, texture, and shape for at least 24 HOURS. Waiting until the next day allows your flan to unfold into that beautifully shaped dessert dressed in that amber-rich sweet caramel sauce we all love. Time is your best friend for a perfect flan!
To create Individual Servings: To make this flan in Custard Cups for individual portions, divide the caramel and custard mixture into eight to ten 6-ounce ramekins or cups instead of using a large pan. Coat the bottom of each ramekin with caramel, pour the flan mixture evenly, place them in a larger baking dish, cover with foil, and bake using the same water bath technique. Bake for 45-55 minutes.
Storage: Store leftover flan in the fridge, covered with plastic wrap, or transfer leftovers to an airtight container. Flan will keep well in the fridge for 3 to 4 days.
Other indulgent flan recipes you might like! Coconut Flan, Passion Fruit Flan, and Orange Flan.
