Pumpkin Flan Recipe
User Reviews
4.5
6 reviews
Excellent
Pumpkin Flan Recipe
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Pumpkin Flan is a delicious dessert that combines the flavors of a rich and creamy pumpkin custard with a decadent caramel sauce. It is a perfect dessert for any occasion, whether it's a holiday gathering or a simple weeknight treat.
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Ingredients
- 1 cup granulated sugar
- 1 ounce can sweetened condensed milk
- 1 ounce can evaporated milk
- 1 cup pumpkin puree not pie filling
- 5 large eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
Make The Caramel Sauce
- Pour the sugar into a medium-sized pan and heat over medium heat. Stir occasionally and heat until the sugar melts and turns a caramel color.
- Pour the hot caramel sauce into a flanera or an 8-inch round pan. Tilt the pan until the bottom of the pan is coated, and coat up the sides. Allow the caramel to cool completely before continuing.
- When the caramel has cooled and hardened, heat the oven to 350°.
Make The Pumpkin Flan
- Pour the sweetened condensed milk, evaporated milk, pumpkin puree, eggs, pumpkin pie spice, and vanilla into a blender. Blend until combined, then tap the blender gently on the counter to deflate some of the bubbles.
- Pour the pumpkin flan into the pan. If you are using a flanera, place the lid on the pan. If you are using a regular round pan, cover tightly with tinfoil.
- Place the pan into a larger pan. Place both the pans in the oven. Pour hot water into the large pan until halfway up the flan pan. Make sure the water does not get into the flan.
- Bake for 60 minutes to 80 minutes. Check the water level occasionally and keep the water refilled as necessary.
- Check the flan for doneness. Remove the lid and gently shake. If the flan jiggles like jello in the middle it is done. If it is soupy, cover and continue baking for another 10 minutes.
- Remove the flan from the water bath and allow to cool. Once cooled, refrigerate for at least 2 hours.
- Remove the lid and run a knife around the edge of the flan. Place a plate upside down on the flan and quickly invert. Scrape all the caramel onto the flan.
- Decorate with pumpkin seeds.
Notes
- Yes, I recommend planning to make the flan a day before you plan to serve it.
- Using pot holders, remove the lid or foil and gently shake the pan. If the flan jiggles slightly in the center, but the outer edges are firm, it is done. However, if the center is watery or soupy, it is not yet done and needs to continue cooking.
- Store the flan in an airtight container in the refrigerator for 3 to 5 days.
- Yes, if you follow these steps. First, ensure that the flan is cooled to at least room temperature or has been chilled in the refrigerator. Secondly, wrap pieces of flan in freezer paper and then wrap them in plastic wrap before placing them in the freezer. The other option is to place the flan in a freezer-safe, airtight container and then freeze.
- BE PREPARED: The sugar in the caramel sauce is hot and can pop and burn your skin. Therefore, I recommend wearing an apron and gloves while cooking it.
- DO NOT LEAVE SUGAR UNATTENDED: While making the caramel sauce, do not leave the pan with the sugar unattended because the sugar can burn very easily. So, watch it continuously and use a spoon to stir to keep the sugar moving.
- WHAT IF THE SUGAR BURNS?: Unfortunately, if the sugar burns, you must throw that batch out and start again. That's why it's so important to watch the sugar carefully!
- WHEN IS THE CARAMEL SAUCE DONE? When the caramel sauce turns a medium golden brown, then it is ready.
- HOW TO PREVENT GRAINY FLAN CARAMEL SAUCE: Don't undercook the caramel sauce. If you undercook the caramel sauce, there will still be grains of sugar that have not yet melted, and this will cause the caramel sauce to be grainy.
- REMOVE BUBBLES FROM BATTER: To remove bubbles from the pumpkin flan batter, gently tap the blender jar with the batter on the counter.
- EASY FLAN DECORATIONS: For an elegant touch, drizzle a little of the caramel sauce in a zigzag pattern on wax paper. Allow to cool, then gently remove and place on top of the flan.
- CLEAN THE FLAN PAN - To clean the flan pan with hardened caramel sauce, fill the pan with water and bring to a boil.
- Can I Make Flan Ahead of Time? Yes, I recommend planning to make the flan a day before you plan to serve it.
- How Do I Know When Flan Is Done? Using pot holders, remove the lid or foil and gently shake the pan. If the flan jiggles slightly in the center, but the outer edges are firm, it is done. However, if the center is watery or soupy, it is not yet done and needs to continue cooking.
- How Do I Store Pumpkin Flan? Store the flan in an airtight container in the refrigerator for 3 to 5 days.
- Can I Freeze Flan? Yes, if you follow these steps. First, ensure that the flan is cooled to at least room temperature or has been chilled in the refrigerator. Secondly, wrap pieces of flan in freezer paper and then wrap them in plastic wrap before placing them in the freezer. The other option is to place the flan in a freezer-safe, airtight container and then freeze.
Nutrition Information
Show Details
Calories
149kcal
(7%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
102mg
(34%)
Sodium
41mg
(2%)
Potassium
105mg
(3%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
4916IU
(98%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 102mg | 34% |
| Sodium | 41mg | 2% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 4916IU | 98% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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