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Pumpkin Flan (Flan de Calabaza) Recipe

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4 from 2 reviews

This Pumpkin Flan (Flan de Calabaza) is a creamy and smooth custard dessert infused with warm spices and rich pumpkin flavor. Topped with a golden caramel sauce, this traditional Spanish-style flan is baked in a water bath to achieve a silky texture. Perfect for a festive fall dessert or anytime you crave a luscious treat.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 5 hours 25 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish
  • Diet: Vegetarian

Ingredients

Caramel

  • 1/2 cup granulated sugar
  • 1/4 cup water

Custard

  • 1 1/2 cups whole milk
  • 1 cup pumpkin purée
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs

Instructions

  1. Making the Caramel: Stir the water and granulated sugar in a saucepan over medium heat until the sugar dissolves, then stop stirring. Allow the mixture to boil without stirring until it turns a rich golden brown, being careful not to let it burn.
  2. Coating the Mold: Quickly pour the caramel into a 4 1/2 cup baking mold and swirl it around to coat the bottom and sides before it hardens.
  3. Preheating Oven: Preheat the oven to 325°F (163°C).
  4. Preparing the Custard Base: In a saucepan, whisk together the milk, sugar, pumpkin purée, cinnamon, nutmeg, ground ginger, and vanilla over medium heat until simmering and the sugar is fully dissolved.
  5. Cooling the Mixture: Remove from heat and let cool for about 10 minutes, stirring occasionally to prevent skin formation.
  6. Incorporating Eggs: Lightly beat the eggs in a large bowl. Gradually whisk the cooled pumpkin milk mixture into the eggs to prevent scrambling, combining thoroughly.
  7. Pouring Custard: Pour the custard mixture into the prepared caramel-coated mold.
  8. Preparing the Bain-Marie: Place the mold inside a large roasting pan with deep sides. Fill the pan with hot water until it comes halfway up the sides of the mold to create a water bath.
  9. Baking the Flan: Bake in the preheated oven at 325°F (163°C) for about 1 hour, until the flan jiggles slightly and reaches an internal temperature of 175°F (79°C).
  10. Cooling and Chilling: Remove the flan mold from the water bath and allow it to cool completely. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  11. Serving: When ready to serve, run a knife around the edges of the mold, place a serving dish on top, and invert quickly. The flan should release easily and be covered in caramel sauce.
  12. Optional Garnish: Serve as is or with whipped cream for an extra indulgent touch.

Notes

  • Be careful when making the caramel to avoid burning; caramel can go from golden to burnt quickly.
  • Ensure the pumpkin milk mixture is cool enough before adding to beaten eggs to prevent curdling.
  • The water bath (bain marie) is essential for gentle cooking and to prevent cracking.
  • Chilling overnight improves the texture and flavor of the flan.
  • Use fresh pumpkin purée or canned pure pumpkin for convenience.

Find it online: https://cheftinaskitchen.com/pumpkin-flan-flan-de-calabaza-recipe/