Description
This Pumpkin Flan (Flan de Calabaza) is a fun Fall twist on the traditional Puerto Rican dessert. It has that signature custard filling with creamy pumpkin and is topped with a classic caramel sauce.
Ingredients
Units
Scale
For the Caramel:
- 1 heaping cup white granulated sugar
For the Pumpkin Custard Filling:
- 1 (12oz) can evaporated milk
- 1 cup milk
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- a pinch of salt
- 5 eggs
- 1/2 cup white granulated sugar
Instructions
- Make the caramel: Preheat the oven to 350° F. Pour sugar into a pan and melt over medium low heat. Continue to melt as the mixture turns into a transparent liquid and then to a light golden color.
- Pour the caramel: Once the sugar is fully melted and light golden liquid forms, carefully pour it into an oven safe baking dish (or dishes). Move the pan around (being very careful not to burn yourself) to create an even layer at the base.
- Make the pumpkin filling: Add all filling ingredients to a blender and blend until velvety smooth. Pour the mixture through a mesh strainer into the baking dish over the caramel.
- Bake in a water bath: Add the baking dish to another larger baking dish with walls high enough to make a water bath. Bake for 60-80 minutes or until the center looks jiggly like jello, but not liquid.
- Cool & serve: Cool completely before using a spatula to loosen the edges around the baking dish. Refrigerate until ready to serve. When serving, grab a platter and place it over the baking dish. Carefully flip the flan onto your platter, allowing caramel to drizzle over the top. Slice and enjoy!
Notes
You’ll know the flan is ready to come out of the oven when it appears firm around the edges and somewhat jiggly in the center.
You can also insert a knife or toothpick in the center and if it comes out clean, you’re good to remove it from the oven.