Gingerbread flan is the perfect dessert to bring to Nochebuena or a holiday party, with its creamy texture and warm, festive spices that are sure to be a hit. You can even make mini gingerbread flans for a fun, shareable twist!

Gingerbread Flan

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You don’t have to use a mold

I usually make my flan in a round baking pan, but I found this gingerbread shaped mold that worked perfectly for this recipe! Of course, you can use a classic 8 inch pan and still get the same delicious results.

How to get the flan out of the mold

Getting flan out of a gingerbread mold can be tricky, but silicone molds are easier to work with when it comes to flan. After chilling, gently loosen the edges with a knife, then place a plate on top and flip it over. If it sticks, warm the bottom with a rag or by dipping the mold in warm water, then try again. Take your time for the best results!

Gingerbread Flan

Try gingerbread flan for a festive twist on a classic dessert. Creamy, flavorful, and sure to be a crowd pleaser during the holidays!
Gingerbread Flan
5 from 1 vote
By: Franchesca Livraghi
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Resting time 1 hour
Total Time 3 hours 10 minutes
Course Dessert
Cuisine Dominican
Servings 8 servings

Equipment

Ingredients
  

  • 1 cup sugar
  • 1 can evaporated milk
  • 2/3 cup condensed milk
  • 2/3 cup heavy cream
  • 1 tsp vanilla
  • 2 eggs
  • 4 egg yolks
  • 2 tbsp molasses
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves

Instructions
 

  • Preheat the oven to 300°F. In a pan over medium heat, add sugar and let it begin to caramelize before stirring until smooth. Pour the caramelized sugar into the mold or baking pan, tilting to spread evenly, then place the mold in the freezer while you make the flan mixture.
  • In a blender, lightly pulse the egg, yolks, molasses, ginger, cinnamon, nutmeg, and cloves. In a bowl, mix the evaporated milk, condensed milk, heavy cream, and vanilla. Combine with the egg mixture, stirring gently to avoid bubbles, and strain three times.
  • Remove the caramelized mold from the freezer and place in a large baking dish. Pour the flan mixture into the mold and add hot water to the baking dish to come halfway up the sides of the mold.
  • Bake for 1 hour and 30 minutes, then remove from oven and water bath, and let the flan rest at room temperature for 1 hour. Cover and refrigerate overnight.
  • The next day, run a knife along the edges of the mold. Place a plate over the mold, flip, and gently shake to release the flan. Slice and serve, buen provecho!
Keyword Dominican Recipe, Flan, Gingerbread Flan, Receta Dominicana
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