Prepare this traditional dessert with a modern twist and surprise your family with a unique flavor. Let yourself be captivated by the incredible aroma and texture of this flan!
Americans are divided when it comes to pumpkin spice. You either love it or hate it. If you are a flan lover, you will enjoy this recipe. I tried this recipe 4 different ways. This is the one that I found was the best for me. Just enough pumpkin where it is not overpowering and still has the texture of a flan. My tasting committee described this recipe with light notes of pumpkin, creamy, and smooth. Some recipes out there use a whole can of pumpkin purée. That was too much for me, and it tasted more like a pumpkin pie than a flan. It was very dense, and I could only eat 1-2 spoonfuls. Nothing wrong with it. Just not my cup of tea. Some of the variations I tried with evaporated milk and others with pumpkin creamer. The evaporated milk was the winner. The creamer added an aftertaste that I didn’t find pleasing. Get ready to tantalize your taste buds with this smooth and velvety treat.
1 (14oz) can of condensed milk
1 (12 oz) can of evaporated milk
1/4 cup pumpkin purée
1tsp pumpkin spice
1/2 tsp vanilla
1/8 tsp salt
1 cup granulate sugar
1/2 cup water
Preheat oven to 350 degrees.
1. Start by heating sugar in a saucepan over medium heat, gently swirling it until it melts. Once it starts to bubble, leave it alone. Do not stir.
2. Be patient; DO NOT WALK AWAY. The minute you walk away, it suddenly burns in a blink of an eye. Burned sugar is bitter. You do not want that! Please don’t say I didn’t warn you. The process will take approx. 10 minutes. Watch the magic happen!
3. Remove the saucepan from the heat before it reaches the golden brown stage. Swirl gently and check for your desired caramelization color. You must remove it before it comes to the desired color because the sugar will continue to cook after it’s removed from the heat. If it needs more caramelization, add it to the heat for a few seconds.
4. Quickly pour it into your flan mold, swirling it around to coat the bottom evenly.
1. Make sure to use room-temperature ingredients. Combine eggs, condensed milk, evaporated milk, pumpkin puree, pumpkin spice, salt, and vanilla extract in a blender. Blend for 30 seconds or until well combined.
2. Carefully remove the foam with a spoon collected at the top of the mixture, then pour the flan mixture over the caramel in the mold, ensuring it's evenly distributed.
3. It's time to cook our flan to perfection. Place the mold in a larger baking dish and create a water bath by filling the dish with hot water. This gentle cooking method ensures a silky smooth texture.
4. Bake 350 degrees for 1 hour until the flan is set but still slightly jiggly in the center. Keep an eye on it, as each oven may vary in cooking time.
5. Once done, remove the flan from the oven and let it cool on a cooling rack for 1-2 hours. Then, refrigerate it overnight to let the flavors meld together and set completely.
6. When you're ready to indulge, gently run a knife around the edges of the mold to loosen the flan. Place a serving plate on top, and with a swift flip, invert the mold to release the beautiful caramel-covered flan.
Your homemade pumpkin spice flan is now ready to be savored. The silky smooth pumpkin custard and the luscious caramel are irresistible. Share it with loved ones, or enjoy it all to yourself!
Check out the following flan reels on Instagram.
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