This Pumpkin Flan is a unique twist on a favorite classic. With just six ingredients, this pumpkin dessert recipe will make your holiday table shine.
This time of year calls for a little indulgence, and today I’ve got something that fits the bill. This Pumpkin Flan is such a fun twist on a classic and will ensure that you wow your holiday guests with your culinary prowess.
Don’t let the idea of making flan intimidate you.
It is simple to make!
First you want to cook your sugar.
You guys know I tend to use unrefined sugars, but this is one time I break out the white (organic) sugar. I haven’t had much success in getting coconut palm sugar to caramelize on a consistent basis.
How Do You Caramelize Sugar for Flan?
- Use a heavy pan.
- Start over medium heat. Stir constantly until the sugar melts.
- Reduce heat to medium-low and stop stirring.
- Cook until the sugar is a golden brown color, which should happen between 340 and 350 degrees. I find it helpful to occasionally lift the pan off the heat and tilt.
Once the sugar is caramelized, transfer to your ramekins or flan pan.
Then blend the remaining ingredients in a blender or beat with an electric mixer. Pour them on top of the sugar and bake in a water bath until done. This will be anywhere from 60 to 90 minutes, depending on the size of your ramekins.
Recommended Tools to Make Pumpkin Flan
If You Like This Pumpkin Flan You May Also Like:
- Cheesy Mashed Potatoes with Bacon & Broccoli
- Goat Cheese & Gruyere Fondue
- Maple Glazed Acorn Squash
- Cranberry Poached Pears
- Pasta with Pumpkin Alfredo Sauce
- 3/4 cup sugar
- 3 eggs
- 14 oz Sweetened Condensed Milk preferably organic
- 15 oz Evaporated Milk organic
- 1/2 cup Pumpkin Puree
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees.
- In a heavy saucepan over medium heat, melt the sugar. Stir often to avoid burning. As the sugar becomes liquid, reduce heat to medium-low and stir constantly to avoid burning.
- Transfer to a flan pan or ramekins and set aside.
- Beat eggs. Blend in Condensed Milk, Evaporated Milk, 15oz, Pumpkin Puree, and vanilla until smooth. (This may be done with an electric mixer or in a blender.) Add to pan and cover.
- Place flan pan or ramekins in a large roasting pan. Fill the pan halfway up with water. Carefully move to preheated oven. Bake for 60 to 90 minutes, until set. (The amount of cooking time will depend on the size of your containers.)
- Remove from water bath. Chill for several hours or overnight.
- Run a paring knife around the edges. Tilt upside down on a plate.