Pumpkin flan
User Reviews
4.8
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Servings
8 to 10 small individual flans
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Course
Dessert
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Cuisine
South American
Pumpkin flan
Description
This pumpkin flan starts by making caramel from sugar and water cooked until amber-colored, which is poured into greased flan molds or ramekins. The flan custard combines dulce de zapallo (candied pumpkin pulp), eggs, heavy cream, milk (regular or evaporated), orange zest, vanilla extract, pumpkin spice mix, and optionally Grand Marnier or another orange liqueur for aromatic depth. The ingredients are blended thoroughly for a uniform mixture.
The mixture is poured into the caramel-lined molds placed in a water bath in the oven at 350°F, baking for 40-45 minutes until set. This gentle cooking method ensures a smooth, creamy texture. After baking, the flans are cooled completely and refrigerated to firm up and develop flavor further.
The finished flan offers a delicate balance of sweet pumpkin and custard with hints of warm spices and citrus zest. The caramel topping adds a contrasting bittersweet note and a shiny finish when turned out of the molds. It makes a seasonal dessert well suited for autumn meals or special occasions.
Ingredients
For the caramel:
- 1 cup sugar
- ½ cup water
For the pumpkin flan:
- 1 ½ cups dulce de zapallo 400 grams, or candied pumpkin pulp
- 6 egg
- 1/2 cup heavy cream
- 1 cup milk - regular or evaporated milk
- 1 tsp orange zest
- 1 tsp vanilla
- 1/2 tsp pumpkin spice mix adjust to taste
- 1 tbs Grand Marnier or orange liqueur, optional
Instructions
For the caramel:
- Combine the sugar and the water in a saucepan and cook over medium high heat, bring to a boil and let it continue boiling until the caramel starts to turn a deep amber color. Do not stir while it is boiling, but keep an eye on it as it can burn very quickly during the last minutes. It should boil for about 8-10 minutes.
- Pour the hot caramel into lightly greased flan molds or ramekins.
For the pumpkin flan:
- Pre-heat the oven to 350 F / 175 C.
- Place all the ingredients for the pumpkin flan into a blender and mix until well combined. You can also use an electric mixer if you prefer.
- Pour the pumpkin flan mixture into the ramekins.
- Put the ramekins or small flan molds in an oven pan filled with some water – the water should cover at least ½ of the height of the ramekins.
- Bake the pumpkin flans at 350F for about 40-45 minutes, or until the flan is set.
- Let the flans cool completely, then refrigerate for a couple of hours.
- To help release the flans place the ramekins in a bowl with warm water before serving to melt the caramel and loosen the flan.
- Serve alone or accompanied by honey crème fraiche sauce and some slices of fresh orange.
User Reviews
Overall Rating
4.8
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