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Pumpkin Flan

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  • Author: Emily Cooper
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Description

This velvety pumpkin flan is infused with cozy pumpkin pie spices and baked over a layer of golden caramel. A dollop of cinnamon-kissed whipped cream on top makes it an elegant creamy dessert perfect for entertaining.

Ingredients

Units Scale
  • 1 cup sugar
  • 1 can evaporated milk (12 oz. can)
  • 1 can sweetened condensed milk (14 oz. can)
  • 3/4 cup canned pumpkin puree
  • 1 tsp. pumpkin pie spice
  • 2 tsp. vanilla
  • 1 tsp. bourbon
  • 5 eggs
  • cinnamon whipped topping

Instructions

  1. Preheat the oven to 325 degrees.
  2. Set out 6 8 oz. ramekins.
  3. In a cast iron skillet over medium heat, melt 1 cup of sugar, until caramelized. Stir constantly for 8-10 minutes.
  4. Once, the sugar is caramelized and is a deep amber color, pour the caramel into the bottom of 6 ramekins. Pour one at a time and swirl to evenly coat the bottom of the ramekin. Set aside.
  5. In a blender, combine evaporated milk, sweetened condensed milk, pumpkin, pumpkin pie spice, vanilla, bourbon and eggs. Blend 1 minute until smooth.
  6. Pour the mixture evenly into each ramekin.
  7. Place into a baking pan with 1 inch sides, and fill with water until about 1-inch full.
  8. Bake at 325 degrees for approximately 30 minutes, then remove from the oven and place a aluminum foil tent loosely over the top when the custard begins to brown.
  9. Bake for about another 30 minutes, until firm to the touch.
  10. Turn out onto individual serving plates.
  11. Remove from oven and let cool for about 15 minutes.
  12. Use a knife to gently loosen the sides around the rim. Place a dessert plate on top and flip over.
  13. Remove ramekin, and the caramel will spill out over the flan.
  14. Place flan into the refrigerator and cool for several hours or overnight.
  15. Top with cinnamon whipped cream.

Equipment

Notes

  • Using a heavy-bottomed pan like a cast iron skillet is essential.
  • Be sure to use 100% pure pumpkin, not pumpkin pie filling.
  • Baking in a water bath is essential.
  • Can be made up to 2 days in advance.
  • This pumpkin flan can be made in one pan, but I like to use the individual 8 oz. ramekins.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: dessert
  • Method: Stovetop and oven
  • Cuisine: Latin American

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Find it online: https://inthekitchen.com/pumpkin-pie-spice-flan/

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