Flan de Calabaza (Pumpkin Flan)

5 from 1 vote

Flan de Calabaza, also known as Pumpkin Flan, is a delectable dessert that combines the rich flavors of pumpkin and caramel into a silky-smooth custard.

Course Dessert

Cuisine American

Keyword Flan de Calabaza

Prep Time 25

Cook Time 1

Total Time 1 25

Author Adalynn Ward

Servings persons

Calories 351kcal

Ingredients

For Caramel

1 cup granulated sugar
¼ cup water

For the custard:

1 cup pumpkin puree canned or homemade
1 can (14 ounces) of sweetened condensed milk
1 cup evaporated milk
4 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Instructions

Preparation:

Preheat oven to 350°F (175°C).
In a small saucepan, melt granulated sugar over medium heat until golden caramel forms.
Pour caramel into the flan mold, swirling to coat the bottom evenly.
In a blender, combine pumpkin puree, sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.

Baking:

Carefully pour the flan mixture into the mold over the caramel layer.
Place the mold in a larger baking dish. Add hot water to the larger dish until it reaches halfway up the sides of the flan mold.
Bake in the preheated oven for about 50-60 minutes or until the flan is set but slightly jiggly in the center.

Cooling and Chilling:

Remove the mold from the water bath and let it cool on a wire rack.
Once at room temperature, refrigerate the flan for at least 2 hours or until thoroughly chilled.

Serving:

To serve, run a knife around the edges of the mold to loosen the flan.
Place a serving plate on top of the mold and quickly flip it over to release the flan. The caramel will drizzle over the top.
Slice and serve the Flan de Calabaza

Nutrition