How to Make Pumpkin Flan
This pumpkin flan dessert is smooth and creamy with a glossy caramel sauce that’s rich and sweet. Each bite has a melt-in-your-mouth custard texture filled with pumpkin pie flavor, cinnamon, and a caramelized sugar topping.
Equipment
- Electric mixer This is not ideal. A stand mixer works better.
- roasting pan For the water bath, must hold about one inch of water on all sides around the cake pan.
Ingredients
- 1 cup sugar divided
- 2½ cups Whole milk
- 3 eggs
- 3 egg whites
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla bean paste
Instructions
- Preheat oven to 350ºF. Heat a kettle of water and set aside. You'll need it later.
- Pour ½ cup sugar into a 9-inch round cake pan. Shake the pan to distribute the sugar evenly in the pan. Cook over medium heat until the sugar melts and turns light brown. Remove from heat and set aside to cool. You will hear it crack as it cools. That's totally normal.
- In a small pot, heat the milk and remaining ½ cup sugar over medium heat. Stir frequently. When the mixture is hot and frothy, turn off the heat.
- Using a stand mixer or electric mixer, blend the remaining ingredients. Very slowly add the hot milk using a low speed. When it's well blended, pour the mixture over the now-cooled caramelized sugar.
- Place the cake pan into a roasting pan. When the water in the kettle 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 knife 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.
- Remove cake pan from water and set it to cool on a wire rack. When it's no longer warm, cover and refrigerate. Serve chilled.
- To serve, run a knife around the edges to loosen them and invert onto a serving platter. All of the wonderful syrup from the bottom of the pan will pour out over the top of the flan.
Nutrition
Calories: 247kcal | Carbohydrates: 42g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 97mg | Potassium: 294mg | Fiber: 1g | Sugar: 40g | Vitamin A: 6639IU | Vitamin C: 2mg | Calcium: 153mg | Iron: 1mg
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