Pumpkin Flan (Flan de Calabaza)
Spruce up your Thanksgiving dessert table with pumpkin flan! It’s a creamy and tasty alternative to pumpkin pie.
Equipment
Ingredients
- 1 cup sugar
- 3 eggs
- 5 egg yolks
- ½ cup pumpkin puree
- 1 tbsp pumpkin spice or 2 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ¼ tsp allspice, and ¼ tsp cloves
- 1 cup heavy cream
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 2 tsp vanilla
- Cinnamon sticks for garnish
- Whipped cream for garnish
Instructions
- Preheat 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 a baking pan, tilting to spread evenly, then place the pan in the freezer while you make the flan mixture.
- In a blender, lightly pulse the eggs, yolks, pumpkin puree, and pumpkin spice without creating too many bubbles. In a large bowl, mix heavy cream, evaporated milk, condensed milk, vanilla, and the egg mixture, being careful not to create air pockets. Strain 3 times until smooth.
- Remove the caramelized pan from the freezer and place in a large baking dish. Pour the flan mixture into the pan. Add hot water to the baking dish to come halfway up the sides of the flan pan.
- Bake for 1 hour and 30 minutes. 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 pan. Place a plate over the pan, flip, and gently shake to release the flan. Slice and serve, buen provecho!
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