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Pumpkin Flan

Pumpkin Flan I like flan a lot. A lot lot. I know I have many favorite desserts, but flan really is one of my favorites. I love the creamy sweet custard and the slightly bitter sugary syrup and the dark brown top. Flan is just amazing, way better than cake or pie. I have cut and roasted two of the twelve large pumpkins we bought a couple of weeks ago. We've had roasted pumpkin seeds (twice), pumpkin pie pancakes, a disappointing pumpkin custard, and now an amazing pumpkin flan. As impressive as flan is, you might think it's hard to make. It isn't. The hardest part of this flan is melting the sugar at the beginning, but even that isn't difficult. You make this flan in a 9- or 10-inch cake pan. I used a non-stick metal one. The key is to use a pan that you can heat on the stove top. Otherwise, I don't know how you'd melt the sugar in the first step. Before you get started, make sure the cake pan fits into one of your roasting pans. I may have had to drag out every roasting pan in my cabinet trying to find one that the cake pan would fit into. While the cake pan was full to the top with pumpkiny milk mixture. One last thing. Canned pumpkin is thick. If you're using fresh pumpkin and it's too thin, you'll want to cook it down some.  Put two cups of pumpkin purée in a saucepan and simmer it until some of the water cooks off and the pumpkin thickens up. If the pumpkin is too thin, the flan will be runny.

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Pumpkin Flan
Pumpkin Flan
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Pumpkin Flan
Instructions
  1. Preheat oven to 350.
  2. Pour 1/2 cup sugar into a 9-inch round cake pan. Cook over medium heat until the sugar melts and turns light brown. Shake the pan using oven mitts to distribute the sugar evenly in the pan, but don't worry if all the sugar doesn't melt. Remove from heat and set aside to cool. You will hear it crack as it cools. That's totally normal.
    Pumpkin Flan
  3. Pumpkin Flan
  4. Pumpkin Flan
  5. In a small pot, heat the milk and remaining sugar over medium heat. Stir frequently. When the mixture is hot and frothy, turn off the heat.
    Pumpkin Flan
  6. Using a stand mixer or electric mixer, blend the remaining ingredients. Slowly add the hot milk using a low speed. When it's well blended, pour the mixture over the now-cooled caramelized sugar.
    Pumpkin Flan
  7. Pumpkin Flan
  8. Pumpkin Flan
  9. Wash the pot you just used and refill it with water. Heat the water over high heat until it just begins to boil.
  10. Place the cake pan into a roasting pan. When the water is very hot, pour it into the roasting pan about an inch deep. Put the whole thing in the oven and bake for 60-70 minutes, until a cake tester stuck in the center comes out clean. The flan will still be jiggly at this point, so don't mistake its being jiggly as a sign that it's not done.
    Pumpkin Flan
  11. Pumpkin Flan
  12. Remove cake pan from water and set it to cool on a wire rack. When it's no longer warm, cover and chill.
  13. To serve, loosen edges and invert onto a serving platter. All of the wonderful syrup from the bottom of the pan will pour out overtop of the flan.
    Pumpkin Flan
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  Have you ever tried flan? Leave a comment.

© 2012 – 2018, Tara Ziegmont. All rights reserved.

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